Soft Juicy Beef Tikka

Ingredients

• 4 kg Beef or Mutton (Cut into bite-sized cubes)
• 4 tbsp Ginger garlic paste
• 2.5 packet Shan Tikka Boti Masala (Use up to 3 packs depending on spice preference)
• 4.5 tbsp Raw papaya paste (Acts as a meat tenderizer; or use 3 tbsp commercial meat tenderizer)
• 1 tbsp Chilli flakes
• 1 packet Olpers cream (Approximately 200ml-250ml)
• 1 tbsp Chaat masala
• 0.75 cup Fried onion (Crushed)
• 150 g Butter (Melted for basting or mixing)

Steps

1. 1

   Prepare the meat by cleaning and cutting the beef or mutton into uniform bite-sized cubes. Pat dry to ensure the marinade adheres well.

2. 2

   In a large mixing bowl, combine the meat with 4 tablespoons of ginger garlic paste and 4-5 tablespoons of raw papaya paste. The papaya is essential for breaking down the muscle fibers in the beef.

3. 3

   Add 2.5 to 3 packets of Shan Tikka Boti masala, 1 tablespoon of chili flakes, and 1 tablespoon of chaat masala to the bowl.

4. 4

   Add the crushed fried onions and the entire packet of cream. Mix thoroughly by hand or with a large spoon to ensure every piece of meat is evenly coated.

5. 5

   Incorporate the melted butter (or softened butter) into the marinade to add richness and moisture.

6. 6

   Cover the bowl and allow the meat to marinate for at least 4 hours. For best results and maximum tenderness, marinate overnight in the refrigerator.

7. 7

   Thread the marinated meat onto skewers.

8. 8

   Grill over hot coals (BBQ) or in a grill pan, turning occasionally and basting with extra butter or oil if needed, until the meat is charred on the outside and cooked through and tender on the inside.

Notes

The raw papaya paste is the key secret to making beef soft and juicy; do not skip it if using tougher cuts of beef. If you don't have papaya, use a commercial meat tenderizer powder as directed in the ingredients.

Nutrition per serving

• Main Course
• BBQ
• Beef
• Tikka Boti
• Pakistani
• Grilling
• High Protein