In South Asian cuisine, a term for chunks or pieces of meat prepared for grilling or cooking on skewers.
From Hindi/Urdu 'boti' (बोटी), meaning a piece or chunk of meat. Related to South Asian culinary traditions.
Boti kebab is how subcontinental cooks solve the problem of even cooking—smaller, uniform pieces of meat cook through before the outside burns, a principle French chefs call 'brunoise.'
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