How To make Best Shami Kabab

Shami kabab is the most delicious kebab dish originated from cuisine of middle east.

Shami kabab is one of the mother’s specialties. One of those recipes that she got asked for over and over again , and that kept making reappearances in almost every event we hosted.

Shami kabab is made with mince meat and chana daal, some spices and green chilies and mint leaves. Shami kabab is shaped into flattened round shape and then shallow fried with coating of egg. To make healthy version of shami kabab you can bake or air fryer them.

Shami kabab is perfect dish for festivals like Ramadan and parties .Serve shami kabab along with green chutney made with coriander and mint leaves. Your guest will absolutely love it.

Bagara Rice Recipe Video :-

 

How to make Shami Kabab

1. Rinse 1/2 cup of chana daal (Split Bengal Gram) in fresh water,then soak it in enough water for at least half an hour.

2. Wash the meat couple of time in running water then cut it into small pieces.

3. In a pressure cooker add meat pieces ,soaked chana daal ,ginger garlic paste, black cumin ,green cardamom, cinnamon stick, cloves , black pepper ,4 green chillies ,turmeric powder ,red chilli powder ,salt and mix thoroughly.

Pressure cook until meat is soft or take 3 whistle.

Check whether meat and chana daal are cooked or not. If not cooked well, then pressure cook again for some more time. Once meat is cooked well then keep the cooked mixture aside.

4.Let it cool for some time then add lemon juice.

4.Grind this mixture and make thick and soft paste.

5. For Kabab Filling :- In a bowl add chopped onion ,green chillies ,coriander leaves and mint leaves and mix them thoroughly .

6.Using a palm make uniform ball of kabab mixture and flattened it round then insert thumb to make hole on it, add the filling we make earlier and cover it and shape them into kabab.

Frying Shami Kabab

7.Heat oil in a pan .

8.Coating Shami Kabab :- Beat egg in bowl, add pinch of salt and black pepper powder. Mix well.

9. When oil becomes medium hot then coat the kabab with beaten egg mixture and then place the shami kebab in the pan.

10. Flip kabab gently when one side become golden in color.

11. Shallow fry till both the side become golden.

12.In the same way, shallow fry all kabab. Add more oil if needed to fry the remaining batches.

You can serve them with tomato sauce/ketchup or with green chutney.

For more filling snack you can serve it with bun (Pav) .Use kabab as patty and top with onion and green chutney.