Afghani Boti is a beloved and flavorful dish straight from Afghan cuisine, famous for its simple yet incredibly delicious taste.
This popular BBQ-style tikka features tender pieces of mutton (or sometimes beef) marinated with a handful of aromatic spices like crushed black pepper, garlic, a touch of cinnamon, and a special tenderizer like papaya paste.
Chunks of fat are added to keep the meat juicy and give it that rich, melt-in-your-mouth texture when grilled.
Chef Shireen Anwar’s version brings this authentic Afghan classic to Pakistani kitchens with an easy-to-follow recipe that delivers restaurant-quality results at home.
The meat is marinated for hours (or overnight) to soak up all the flavors, then grilled on charcoal until perfectly soft, slightly charred, and bursting with smoky goodness.
The result? Succulent, mildly spiced botis that shine with natural meaty taste and a subtle warmth from the spices — no heavy masalas needed!
Serve hot with imli (tamarind) chutney, mint raita, fresh naan, or fluffy rice for a complete and satisfying meal. Perfect for family gatherings, Eid celebrations, or whenever you crave something truly special and different.
Try Chef Shireen Anwar’s Afghani Boti and bring the unique charm of Afghan flavors to your table — simple ingredients, big taste!
How to Make Afghani Boti
Author: Chef Shireen Anwar
Prep time: 4 hours
Cook time: 50 mins
Total time: 4 hours 50 mins
Serves: 4
Ingredients
- Mutton (boneless) ½ kg
- Fat 250 gm
- Crushed black pepper 1 tsp
- Garlic paste 1 tbsp
- Cinnamon powder ½ tsp
- Oil 2 tbsp
- Salt to taste
- Papaya paste ½ tsp
Instructions
- Cut the fat into cubes.
- Now marinade mutton with fat, crushed black pepper, garlic paste, cinnamon powder, oil, salt, and papaya paste. Leave it for at least 4 hours.
- Put the mutton and fat alternatively on the bbq sticks and grill it on charcoal or in the oven
- Apply oil on Afghani Boti when 80% done and grill until tender and soft.
- Serve with imili sauce or mint raita.
