Barbecued BBQ Liver Boti – A Smoky, Spicy Treat for Meat Lovers
If you’re in the mood for something bold and flavorful, this Barbecued BBQ Liver Boti Recipe is a must-try. Made with tender cubes of liver (kaleji), this dish captures the true essence of desi barbecue with its smoky aroma and perfectly spiced flavor. The liver is first rubbed with ginger, garlic, and onion paste to remove any raw smell and enhance tenderness. It’s then coated in a rich yoghurt-based marinade infused with red chili, garam masala, cumin, turmeric, and a touch of dry fenugreek for an earthy aroma that elevates the dish.
After marinating for a few hours, the liver cubes are threaded onto skewers and grilled to perfection. The result? Juicy, succulent pieces with a beautiful charred crust and layers of spice that dance on your palate. Basting with oil during grilling keeps the liver moist while enhancing its smoky flavor. Serve it hot off the grill with fresh green chutney, sliced onions, and lemon wedges — the perfect combination for any festive gathering or weekend barbecue night.
Easy BBQ Liver Boti Recipe – A Step-by-Step Guide to Perfect Grilled Kaleji
This easy BBQ Liver Boti Recipe brings restaurant-style flavor straight to your home kitchen. The key to success lies in the marination — a blend of yoghurt, spices, and herbs that deeply infuses the liver with rich, aromatic flavors. Ingredients like carom seeds (ajwain) and dry fenugreek add a distinct taste, while fresh coriander lends a burst of freshness. Allow the liver to rest in this marinade for at least two hours to soak up every bit of flavor before grilling.
Once ready, preheat your oven or grill to 150°C (300°F) and cook the skewers until the liver is half done. Drain the excess marinade, baste lightly with oil, and roast again until fully cooked and beautifully browned. The result is a smoky, juicy delicacy that melts in your mouth with every bite. Whether served with naan, paratha, or a simple side salad, this Barbecued BBQ Liver Boti makes an irresistible centerpiece for any meal, especially during Eid or special get-togethers.
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Barbecued Bbq Liver Boti Recipe
4
servings15
minutes20
minutes230
kcalIngredients
Liver (kaleji), cut into cubes – 250 g
Ginger (adrak) paste – 1 tbsp
Garlic (tasari) paste – 1 tsp
Onion paste – 1 tsp
Yoghurt (dahi) – 2 tbsp
Red chilli powder – ½ tsp
Garam masala – ½ tsp
Cumin (jeera) powder – ½ tsp
Green coriander (chopped) – 2 tsp
Turmeric (haldi) powder – ½ tsp
Carom (ajwain) seeds – ½ tsp
Dry fenugreek (powder) – 1 tsp
Salt – to taste
Vegetable oil – 1 tbsp
Vegetable oil – for basting
Directions
Rub ginger, garlic, and onion pastes on the liver cubes and set aside for 1 hour.
Mix the remaining ingredients (except oil for basting) with yoghurt to make the marinade, then coat the liver cubes thoroughly.
Leave to marinate for at least 2 hours for best flavor.
Preheat oven to 150°C (300°F).
Thread the liver cubes gently onto skewers.
Roast, grill, or bake until half done (around 10 minutes).
Drain excess marinade, baste with a little oil, and roast again for 4–5 minutes until cooked through.
Serve hot with salad, naan, or mint chutney.