Ancient Mughal Boti Kebabs with a Dune-Inspired Twist

Where 16th Century Royal Cuisine Meets Science Fiction

The spice must flow... and so must these kebabs!

I made some Dune-inspired kebabs last week to celebrate the Oscars. Although Dune didn’t win best picture, these kebabs are the best kebabs I’ve ever made.

My spice blend captures the essence of the desert, while the techniques are rooted in the rich culinary traditions of the Mughal era in the Indian subcontinent.

The Spice Mix

I wanted to make cinnamon the star of this spice mix, similar to how the precious melange is central to Arrakis. But as we learn from Dune, true power requires balance.

The warmth of cinnamon, clove, and black pepper represents the desert heat, while the floral notes of cardamom and mace add a hint of sweetness. The fennel and coriander bring freshness to this spice mix with their bright and grassy flavors.

A well-crafted spice blend isn't dominated by a single element.

There are two other key spices that elevate this blend to something truly special: sumac and saffron. The tartness from the sumac balances the heat and sweetness, creating a harmonious flavor combination.

I toast the spices to bring out their maximum flavor. While I usually bloom saffron with warm water, for this recipe I tried a different technique with cold water for a gentler extraction. The saffron adds an intoxicating aroma - rare and precious just like melange

The Ancient Technique of Boti Kebabs

While the spice mix is Dune-inspired, the technique is inspired by one of my favorite Indian kebabs - boti kebab.

The word "boti" means small chunks of meat. Boti kebabs originated in South Asian cuisine during the Mughal Empire's rule (16th-19th centuries), blending Central Asian grilling techniques with local Indian spices and cooking traditions.

The dish features cubed meat (traditionally lamb or mutton) marinated in yogurt and a complex spice blend, then grilled over charcoal—often in a tandoor oven—to create a tender, flavorful dish that you can still find on the streets of North India. The yogurt and the raw papaya tenderize the meat, making the kebab melt in your mouth.

We're cooking this at a high temperature (425°F) in the oven today to create that smoky, charred flavor you'd get from a charcoal grill or tandoor. You can also use the dhungar method to add smokiness to your boti kebab without any expensive gear.

Understand the Rules and Break Them

This is how I like to cook. I have an understanding of the techniques involved but I can be creative with the flavors I add. It feels so liberating and makes cooking enjoyable because I can be in the moment without having to refer to a recipe constantly.

Don't get me wrong, recipes have a purpose—after all, I share recipes here with you—but it's important to know the "why" behind each step so you can understand the rules and then break them. That is the fun of cooking, don't you think?

The kebabs were juicy and tender with a slight char. The spice mix was a harmonious balance of sweet, spicy and tart which makes eating a truly delightful experience that you must try at home.

Serves 2

Ingredients

1. 1.5 lb lamb leg/shoulder cut into 1.5 inch cubes

2. 1/4 cup full fat greek yogurt

3. 1 tbsp raw papaya paste

4. 1 tbsp ginger-garlic paste

5. 2 tbsp spice mix

6. Salt

Spice Mix

• 2 inch stick of cinnamon

• 8 green cardamom pods

• 1/2 blade of mace

• 4 cloves

• 2 tbsp black peppercorns

• 2 tbsp fennel seeds

• 2 tbsp coriander seeds

• 1 tsp Kashmiri red chili powder

• 1 tbsp Sumac

• 5-6 threads of saffron, powdered and bloomed with cold water

Method

1. Make the spice mix. Toast the cinnamon, cardamom, cloves, mace, black pepper, fennel and coriander in a pan on medium heat until fragrant. Cool and grind into powder. Grind the saffron using a mortar and pestle and add 2 tbsp cold water and set aside to bloom for at least 10 minutes.

2. Marinate the meat. Add the yogurt, ginger garlic paste, raw papaya paste, salt, spice mix, Kashmiri red chili powder, sumac and the saffron water. Mix and set aside to marinate for an hour (upto overnight).

3. Heat the oven to 425°F. Thread the kebabs onto a skewer and place them on a wire rack on a roasting tray. Cook in the oven for 20-25 minutes and turn the tray midway.

4. Let it rest for 5 minutes and serve with yogurt, cucumber and a simple flatbread/rumali roti.