health and wellness

Shami kabab recipe 

Shami kabab

In Pakistan a large part of our meal is contained by different types of kabab like shami kabab, seekh kabab and chappli kabab etc. they might have different names for some people but the taste is the real speaker here. They are easy to make but a little time consuming, thankfully now a days we have many masala mixes to help us in this journey.

Reading and making recipes has always been my hobby so lets start with the recipe today.

Don’t worry I am making it with you so that we can eat it together…:)

close-up pic of shami kabab 

Ingredients:

• ·      1 cup boneless meat (chicken, beef, or mutton), boiled and finely shredded
• ·      1 cup chana dal (split chickpeas), soaked for a few hours and boiled until tender
• ·      1 medium-sized onion, finely chopped
• ·      2-3 green chilies, finely chopped
• ·      2 cloves of garlic, minced
• ·      1-inch piece of ginger, minced
• ·      1 teaspoon cumin powder
• ·      1 teaspoon coriander powder
• ·      1/2 teaspoon turmeric powder
• ·      1/2 teaspoon red chili powder (adjust according to your spice preference)
• ·      1/2 teaspoon garam masala
• ·      Salt to taste
• ·      Fresh coriander leaves, chopped
• ·      Fresh mint leaves, chopped
• ·      1 egg (optional)
• ·      Oil or ghee for frying

·      We can use shami masala packet bought from market but than we need to avoid adding additional spices as it contain nearly everything.

Tip: we can use a little mint chutney in place of mint…

Preparation:

In a large pot, cook the boneless meat until it's tender. You can add a bit of water, salt, and any whole spices you like (like cinnamon, cardamom, cloves) to the pot for added flavor. Once cooked, shred the meat finely and set aside.

Boil the soaked chana dal in water until it's soft and easily mashed. You can also boil meat and channa dal together but then you have to half boil dal first than add chicken so that its not over cooked. Drain any excess water and set aside.

Mixing:

In a mixing bowl, combine the shredded meat, boiled chana dal, chopped onion, green chilies, minced garlic, and minced ginger.

Add cumin powder, coriander powder, turmeric powder, red chili powder, garam masala, and salt. Mix everything together thoroughly.

Grinding:

Transfer the mixture to a food processor and blend until you get a smooth and uniform mixture. You can also use a traditional mortar and pestle for this step.

Adding Fresh Herbs:

Mix in chopped fresh coriander leaves and mint leaves. These herbs will add a refreshing flavor to your kababs.

Shaping:

Take small portions of the mixture and shape them into flat, round patties or oval shapes. You can use some round shape cutter for this if you are new.

Egg Wash (optional):

Whisk an egg in a bowl. Dip each kabab into the beaten egg mixture, ensuring they are coated evenly. You can add a pinch of chaat masala here …

Frying:

Heat oil or ghee in a skillet over medium heat. Ghee is always a good idea for extra crisp. Carefully place the kababs in the hot oil and cook until they are golden brown and crispy on both sides.

Draining:

Once cooked, place the kababs on a plate lined with paper towels to drain excess oil.

Serving:

Serve the Shami Kababs hot with mint chutney, tamarind sauce, or any dipping sauce of your choice. You can also serve them with naan or roti for a complete meal.

Enjoy your homemade Shami Kababs!