Beef Boti Kebabs

Marinating Time 3 hours

Marinade:

• 1 tablespoon minced garlic
• 1 tablespoon fresh lime juice
• 2 teaspoons ground coriander
• 1 teaspoon crushed fennel seeds
• 1 teaspoon garam masala
• 1 green chile, finely chopped
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon salt

Beef:

• 18 oz lean sirloin steak, all visible fat discarded, cut into 1-inch cubes
• 2 teaspoons sunflower oil, divided use
• 1/2 teaspoon salt
• 1 bunch fresh cilantro, stems discarded and leaves chopped
• 1 medium lime, cut into wedges

1. In a large shallow dish, stir together the marinade ingredients until well combined. Add the beef cubes, turning to coat. Cover and refrigerate for 2–3 hours, or up to 6 hours, stirring occasionally. Remove from the refrigerator. Let stand at room temperature for 30 minutes before grilling.
2. Meanwhile, soak six 6- to 8-inch wooden skewers for at least 10 minutes in cold water to keep them from charring, or use metal skewers. Preheat a cast iron griddle over medium-high heat or preheat an outdoor grill on medium high. Lightly brush the griddle or grill with ½ tsp oil to prevent the kebabs from sticking.
3. Thread the steak cubes onto the skewers, leaving some space between the cubes. Brush with the remaining 1 1/2 tsp oil. Sprinkle with the remaining 1/2 tsp salt.
4. Cook or grill the kebabs for about 4 minutes per side (8 minutes total). Serve hot. Sprinkle with the cilantro. Garnish with the lime wedges.