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There is a misconception that ‘kebabs’ are hard to make. These are anything but that. They are great as snacks, an accompaniment to a meal or simply as burgers for the kids’ school lunch. Also, with Ramadan going on, what a perfect time to make these wonderful kebabs. .
Ingredients:
Minced Meat [Goat, Beef or Turkey] – 1lb
Channa Daal – ½ cup
Garlic – 3 cloves
Ginger – 1? pc.
Green Chili – optional and to taste
Onion – 1/2 medium
Water – 3/4 cup
Garam Masala – 1 tsp
Dhaniya powder – 1 tsp
Cumin Powder – 1 tsp
Salt – to taste
Red chili powder – to taste
Egg – 1, beaten
Bread Crumbs – as needed for coating
Oil – for pan frying
Method:
1. In a pressure cooker, add in most of the above ingredients – Meat, Daal, Garlic, Ginger, Green Chili, Salt & Water. Cook with the weight on high heat, allow it to whistle 1 time and then reduce the flame and cook for 25-30 minutes.
2. Let the mixture cool to room temperature. Add in the Onions and grind well in a blender. Avoid using water.
3. Add in the dry spices – Garam Masala, Coriander Powder, Cumin Powder & Red Chili Powder. Mix well.
4. Add in the egg little at a time and mix.
5. Shape the mixture into desired size patties. (Store the mixture in the refrigerator for a couple of hours if the mixture is too soft to make kebabs.)
6. Heat some oil in a shallow skillet.
7. Pour Breadcrumbs into a shallow plate.
8. Roll the kebabs (patties) on the breadcrumbs.
9. Shallow fry kebabs in oil on both sides till golden-brown.
10. Serve with Imli (Tamarind), Mint or Green Chutney or good old ketchup.
11. Makes 8 –10 kebabs (depending on size)
Tips:
1. If mixture consistency is too watery, add a well-mashed potato or some bread crumbs.
2. Increase the amount of Garam Masala to get a spicier flavor.
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6 Responses to “Shammi Kebabs”
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September 9th, 2008 at 1:48 am
Hi Hethal & Anuja ,
Tks a lot for this recipe. with Ramadan going on, I now have yet another traditional dish to make.Thank you so much
Salma
[Reply]
April 13th, 2009 at 12:13 pm
Hi,Hithel and Anuja,thanks a lot for all your recipes they are simple and easy to make.Thank you so much.
[Reply]
June 19th, 2009 at 2:27 am
I love shammi kebabs. Although the authentic recipe doesn’t use egg. Even I use it in my recipe, just to bind the kebabs nicely. Otherwise they become very crumbly.
Good job.
[Reply]
July 10th, 2009 at 12:09 am
Can the meat be ground? like ground beef.
[Reply]
October 8th, 2009 at 5:55 pm
i visited ur website last night, i tried shaami kebab today it was just finger licking………Couldn’t imagine that kebab making is so easy…
[Reply]
November 7th, 2009 at 8:36 pm
hello
What type of meat that turns best for shaami kebabs?
[Reply]