Shami Kabab Shami Kebab Recipes

SHAMI KABAB (BUN KABAB)

Steps:

• Heat a stockpot over medium heat; add ground beef. Stir in garlic paste, ginger paste, coriander, cumin, turmeric, garam masala, 1/2 teaspoon ground red chile, and salt to taste. Add water and dal; simmer until meat is fully cooked and all water has evaporated, 30 to 35 minutes.
• Blend beef and dal mixture together using an immersion blender in the stockpot. Add 1/2 cup cilantro; blend to combine. Roll spoonfuls of beef and dal mixture into into walnut-sized balls; shape into smooth flat patties.
• Whisk eggs, 1 tablespoon cilantro, 1/2 teaspoon ground red chile, and salt to taste together in a bowl. Place bread crumbs on a plate. Dip each patty into egg mixture, then roll in bread crumbs.
• Heat oil in a skillet over medium heat. Fry patties in a single layer until golden brown and crisp, 2 to 4 minutes per side.

SHAMI KABAB RECIPE

Steps:

• Roast whole spices on medium heat for 1-2 minutes until fragrant. Then grind roasted spice finely in a coffee grinder. Shami Kebab masala or spice mix is ready.
• In a pot take all ingredients of cooking meat. Cook for 45 minutes until meat is tender and yellow split pea is soft and mushy.
• Burn all the excess water with constant stirring. This step is important.
• Let the kebab mixture cool. Then in a chopper make a smooth mixture of yellow split pea and meat.
• In a large dish take kebab mixture, mint fresh coriander, boiled egg, 1 beaten egg, chopped onion, chat masala and, salt. Mix well.
• Grease your hands with oil and roll out kebab from the mixture.
• Beat eggs with salt and red chilli powder.
• Dip each kebab in egg and then in bread crumbs. (If using bread crumbs.)
• Shallow fry each kebab in oil until golden brown and serve hot.

SHAMI KEBAB

Steps:

• Place lentils in a container. Pour in enough water to cover and let soak, at least 30 minutes. Drain.
• Combine drained lentils, 4 1/4 cups water, ground chicken, onion, green chile peppers, ginger-garlic paste, garam masala, and salt in a large pot. Bring to a boil; reduce heat and let simmer until water has been mostly absorbed and lentils are soft, 20 to 25 minutes.
• Place the lentil mixture in a food processor and pulse until smooth. Stir in cilantro.
• Shape mixture into patties and dip into beaten eggs.
• Heat oil in a large skillet over medium heat. Pan-fry patties in batches until golden brown, about 3 minutes per side.

SHAMI KABAB | SHAMI KEBAB

Steps:

• Wash and soak chana dal for about 2 to 4 hours. Well soaked dal provides a good texture to the kababs. Drain it and add to a large pot.
• Add ginger, garlic, salt, turmeric, red chili powder, whole red chilies, garam masala, cinnamon stick, jeera, green cardamoms and chicken. Add water to partially cover the chicken. Do not add too much water.
• Cook all these partially covering the pot until chicken and dal are soft cooked.
• Evaporate water completely. This step is very important otherwise the kebab mixture will turn mushy and will not hold shape.
• Cool this completely and remove the whole spices and any bones if used chicken on bone.
• Add this to a processor or a blender and make a coarse mixture.
• The mixture should turn fairly dry and powdery.
• Add green chilies, onions, pudina, coriander leaves. Mix and check the salt and spice. If needed add more.
• Break an egg to a bowl and beat it lightly to mix the yolk and the white uniformly.
• Add this little by little to the mixture and form a dough. Do not pour the egg at one time, do it in parts add use only as needed for binding. You can also squeeze this mixture a bit for the moisture to release. Then add the egg only as needed.
• Divide the dough to 8 to 10 equal parts and make balls. Flatten them and make kebabs on your palm. Place them on a plate.
• Heat oil for shallow frying in a wide pan. I fried all the kababs in 2 batches.
• Break an egg to a bowl and beat it lightly just to mix the yolk and white uniformly.
• When the oil turns hot enough, dip one kebab each time in the egg and lift it with a fork.
• Gently shake off the excess egg to avoid the oil turning messy.
• Drop these in the hot oil. Fry on a medium heat until golden, flipping to and fro.
• When they are golden fried, transfer them to a plate with kitchen tissues.
• Serve chicken shami kabab hot with mint chutney.