Shami Kabab Recipe! Get the real taste of classic with this fool-proof recipe. These kebabs can be stored in the freezer for up to 4 months.
Kebabs are quite popular and simple to prepare. Because these kebabs are made using cooked meat, they may be stored for a longer amount of time. Shami kabab is another name for them.
Almost every Pakistani mother prepares it during Ramadan and Bakra Eid, and a few families stock up on frozen Shami kebab for unexpected visitors and teatime snacks green chutney.
May You Also Love This!
Why should you make this recipe?
Shami kebabs are a favorite of ours since they are delicious.
- Healthy, room temperature kabab can be baked for 15 minutes at 350 degrees Fahrenheit until well heated and brown. Halfway through the cooking process, flip the kabab.
- Store cooked kabab in a food bag with ice cube packs for picnics and travel (Ice cubes kept in zipper bags). When the ice cubes have completely melted, replace them.
How do you make shami kebab?
Shami Kabab Recipe! Place the hot kabab mixture in a big tray and set it in front of a fan to dry naturally. A large amount of water will naturally evaporate. Add 1-2 tablespoons of bread crumbs if the kebab mixture is still moist.
For softer kebabs, add an extra mashed potato or/and 1 egg to the Shami kebab recipe if it is firm and dry. Reduce the meat to 300 grams and add 12 cups split chickpea to the recipe for a really soft and melt-in-your-mouth Shami kebab. This will result in a kebab that is less meaty but still flavorful and affordable.
How do you make it?
It normally takes some time for the process to complete. I prefer to make the spice mixture a day ahead of time. Shami Kabab Recipe!
I usually grind and roll the next day at a leisurely hour. I normally make 2X or 3X of this recipe, thus splitting the process makes it easier to produce kebab.
What is the best way to freeze Shami Kabab Recipe?
In a single-layer tray, freeze the kebab. Alternatively, you can use cling wrap or butter paper as a base and then cover it with another layer. Place the kababs in a zipper bag and freeze for up to 2 months until they are rock-solid.
How do you cook frozen kebabs?
Thaw the kebabs on the counter for 15 minutes to ensure they are not frozen firm when they go into the oil. Because Shami kebabs are already cooked, all that is required is a golden exterior and a warm interior. On low heat, deep-fried Shami kebabs until brown and well cooked. If you fried kebab on high heat, the kebab will be golden on the exterior but cold on the inside, so avoid it.
Expert frying tips: One visual clue that frozen kebabs have been thoroughly heated is that the middle coating of the kebab is golden in color, similar to the outside coating, and does not appear raw in the center.
If the kebabs are still chilly on the inside after frying, heat the center core in the microwave for 30 seconds.
What should be SERVED with Shami Kabab?
These Pakistani Shami kebabs are great for a quick meal in the morning.
- for a Shami bun kebab as Tikki
- Alternatively, use them as a patty in a sandwich.
- It goes well with roti and naan, as well as other flatbreads.
- Simply mix it with any spicy chutney, dips, or sauce, and you’ve got yourself a killer dish.
- They go well with a simple salad of onion, cucumber, and tomato slices.
Cook the meat and the lentils
- Roast entire spices for 1-2 minutes over medium heat until aromatic. (I create Shami kebab masala using ten spices, but the majority of them are common.) If you can’t get fenugreek or black cumin, use a substitute. Just ignore it.)
- Then, in a coffee grinder, finely grind the roasted spice. The spice mix for Shami Kebab masala is ready. Alternatively, you can get your spice blend here.
- In a large pot, combine the meat cubes, soaked yellow split peas, ginger, garlic, green chilli, Shami kebab spice mix, turmeric, potato, mint leaves, oil, and 1 cup water. Bring the beef to a boil, then reduce to medium-low heat and simmer for 45 minutes. Close the lid tightly on the saucepan. Completely dry the water. If necessary, you can use water or a high flame with steady stirring. Lentils should be mushy and squishy.
Shami Kabab Mixture Prepare:
Allow the mixture to cool before chopping.
Fresh coriander, boiled eggs, a beaten egg, and sliced onion are all good additions. Mix thoroughly.
Season with salt and chat masala to taste. Perform a taste test and make any necessary adjustments. The shami kebab filling is ready.
Make a tiny kebab ball out of the dough. If necessary, grease your hands with a little frying oil. Make a little patty out of the kebab. You can also make an oblong shape.
Shami Kabab Recipe
Shami kebab is a delicious and classic Pakistani kebab with the ideal texture and flavor.
Shami kebab Spice Mix Recipe
- Roast entire spices for 1-2 minutes over medium heat until aromatic.
- Then, in a coffee grinder, finely grind the roasted spice.
- The spice mix for Shami Kebab masala is ready.
- Put all of the meat-cooking ingredients in a pot.
- Cook for 45 minutes, or until the beef is done and the yellow split peas have softened and become mushy.
- With steady stirring, burn all of the extra water. This is a crucial stage.
- Allow time for the kebab mixture to cool. Then blend a smooth mixture of yellow split peas and beef in a chopper.
- Combine the kebab mixture, mint fresh coriander, boiled egg, 1 beaten egg, chopped onion, chat masala, and salt in a large mixing bowl.
- Mix thoroughly. Apply oil to your hands and roll out kebabs from the mixture.
- Combine the eggs, salt, and red chilli powder in a mixing bowl.
- Each kebab should be dipped in egg and then bread crumbs. (Use bread crumbs if using.)
- Serve each kebab hot after shallow frying it in oil till golden brown.
Spice Mix Recipe
- Fenugreek, black cumin, and black cardamon can be left out. You can also use red chilli flakes or powder instead of red button chilli. ridge.
- Meat: Tough stewing meat such as a beef chunk, roast, or shank is ideal. Boneless mutton or chicken breast are two other meat possibilities. If you’re using lean meat, add oil to the kebab mix or the kababs will be too dry.
- You can also use ground beef (keema), but the thread will be missing (resha). If you’re using ground beef, simply mash the mixture until it’s homogenous with a potato masher. It’s critical to dry excess water from ground beef before forming kebab.
- Shami kebab’s main ingredient is yellow split pea. It’s also known as channa dal and is not to be confused with chickpeas.
- In a single-layer tray, freeze the kebab.
- Place the kebabs in a zipper bag and freeze for up to 2 months once they have reached rock-solid consistency.
- Thaw frozen kabab for 15 minutes on the counter before frying. On low heat, deep fry Shami kabab until golden and cooked through. If you fried the kabab on high heat, it will be golden on the exterior but cold on the inside, so avoid it. One way to tell if frozen kababs have been completely heated is if the middle coating of the kabab is golden, similar to the outside coating, and does not appear raw.
- Amount Per Serving
- Calories 171
- % Daily Value *
- Total Fat 11g17%
- Saturated Fat 2g10%
- Trans Fat 1g
- Cholesterol 53mg18%
- Sodium 167mg7%
- Potassium 277mg8%
- Total Carbohydrate 10g4%
- Sugars 2g
- Protein 8g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.