Boti Kebabswith Mint Yogurt

BeginnerBeginner

Sous vide makes it a snap to preparing these succulent beef kebabs on the grill.

Ingredients

Boti Kebabs

1 lb chuck beef, cut into 1½-inch cubes
½ lb assorted bell peppers, cut into 1-inch cubes
1 red onion, cut into 10 1-inch cubes
4 grape tomatoes
½ tsp garam masala powder
½ C plain yogurt
3 Tbsp chaat masala
½ Tbsp ginger paste
½ Tbsp garlic paste
½ tsp cumin powder
½ tsp coriander powder
½ tsp kashmiri powder
2 Tbsp vegetable oil
Salt and pepper to taste

Mint Yogurt

4 C whole milk
½ C whole milk
1½ Tbsp culture/probiotic*
½ Tbsp mint extract
½ Tbsp fresh mint, shredded (optional)

Overview

Equipment

  • Sous vide circulator
  • Sous vide pouches
  • Vacuum sealer
  • Sheet pan
  • Parchment paper or silicone baking mat
  • Skewers
  • Grill

Timing

Prepping time: 45 minutes / Cooking time: 10 minutes (excludes sous-vide cooking)

Servings

4 servings

Directions

For the Boti Kebabs:

  1. On a preheated, seasoned sauté pan, sear the beef on each side for 2 minutes on high heat. Place beef on a sheet pan lined with parchment paper or silicone baking mat in the refrigerator to cool for 20 minutes.
  2. Mix all other ingredients well and place in a large sous-vide pouch. Remove the cooled beef from the refrigerator and place in the same bag and seal. Cook at 142˚F (61˚C) for 12 hours.
  3. After cooking, remove the beef from the pouch and skewer** the beef along with the bell peppers and red onions in desired order. Place kebabs on a preheated hot grill for 2 minutes, then flip and sear for another 2 minutes. Remove and set aside.

For the Mint Yogurt:

  1. Allow the milk to boil for 4 minutes, then reduce to a simmer for 30 seconds. Stir the milk occasionally so it doesn’t burn.
  2. Set aside to cool at room temperature or place the pot in the refrigerator for 15 minutes. After 15 minutes, store at room temperature.
  3. Mix together the culture/probiotic with the additional ½ cup of milk in another small bowl until fully dissolved. Combine mixture with cooled milk and stir.
  4. Place contents in a sous-vide pouch or sterilized canning jars, with lids, seal and place in a water bath and cook at 109˚F (43˚C) for at least 5 hours. Yogurt can hold and cook for up to 24 hours. Serve immediately or chill until ready to serve. Garnish or mix with mint.

To Serve:

  1. Kebabs and mint yogurt dipping sauce can be served with a Mediterranean salad, basmati rice, and naan bread.
* Culture/probiotic can be purchased online or at specialty grocery store. **If skewering with bamboo, presoak in water for a minimum of 10 minutes before grilling.
Developed by Chef Bruno Bertin, Executive Chef at Cuisine Solutions, and team. Featured in Sous-Vide magazine Fall/Winter 2017.

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