Shaami Kebab Recipe

Shaami  Kebabs

The Kebab is a side dish well known and eaten almost every country in the world, every nation has its own method to cook the kebabs with so many different ways and variety of meat used in different countries. Mince meat is used in most of the styles of kebabs. Today we are going to share the recipe of Shaami kabab a popular local variety of kebab from the Indian subcontinent. Shaami kabab a popular local variety of kebab from the Indian subcontinent.It is composed of a small patty of minced or ground meat, (usually potato or paneer in India, but occasionally lamb or mutton), with ground chickpeas, egg to hold it together, and spices. Shami kebab is eaten as a snack or an appetizer. Shaami Kebab is served to guests especially in the regions of Punjab, Kashmir, Uttar Pradesh and Sindh. It is very simple to make and a budget friendly recipe with yummy taste.

Ingredients: 

1: Meat chicken or Lamb half kg (minced)

2: Chickpeas 1 cup (soaked in water for about 4 hours)

3: Onions 2 medium (roughly chopped)

4: Ginger & Garlic paste 1tbsp

5: Potato 1 large

6: Salt 1 tbsp or as per taste

7: Green chilli 6 (finely chopped)

8: Garam Masala 1tbsp

9: Coriander powder 1tsp

10: Red chilli powder half tea spoon

12: Water half cup

13: Eggs 2 lightly beaten

14: coriander leaves small bunch (finely chopped)

15 mint leaves few (finely chopped)

Method:

1: In a pan add meat, chickpeas, onions, ginger & garlic paste, potato, salt, green chillies, garam masala, coriander powder, red chilli powder and water cook on a low to medium flame until meat, chickpeas and potato are cooked and all the water is absorbed.

2: Allow it to cool down.

3: Add the mixture in a food processor and Grind until smooth..

4: Add 2 lightly beaten eggs, coriander and mint leaves. Mix well.

5: Cover it and leave it in the fridge for 2 to 24 hour for the mixture to settle well and best taste.

6: Make small balls by using your hands (washed) and press the balls one by one with palm and shape them like a hamburgers.

7: Heat a little oil in a non-stick frying pan. If the kebab is too friable and difficult to hold together, add 1-2 tbs. gram flour to the mix before continuing with the rest. Shallow fry all kebabs until brown and crisp on both sides.

8: Serve hot with chutney or sauce of your choice.

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