Shammi Kebabs

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
Coriander Powder (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.

0 thoughts on “Shammi Kebabs

  1. ¡Hola Ladies:

    I was watching the vid and heard you guys wondering were the word ‘Shami’ derives from; Sham is the Arabic word used to refer to Syria. So the word Shami Kabob = Syrian Kebob.

    Keep up the GUD work, Girls….:)))

    1. Hi Veena,

      We have not tried it but the kebabs may get a little dry, especially because they are coated with bread crumbs. Of course, you could leave the bread crumbs off and bake it like the meatloaf. The taste and texture may be different but will probably taste good.

  2. Hi Hethal & Anuja
    I am from Australia. Your recipes are great. I have failed twice with Shami Kebabs. The mixture turns too soft. I have tried keeping it in the fridge. But when I put it in the pan it turns very soft again and just does not form. I use egg to bind but does not seem to help. Is my ratio of mince to chana dhal incorrect. Should I be drying the mince completely before grinding.
    Hope you can help.
    Joe

    1. Hi Joe,

      Sorry to hear that…

      If you used the proportions from the recipe, it should work fine. Like you said, maybe you can open the pressure cooker and continue to dry out the mixture before grinding. Also, the breadcrumbs should help absorb moisture as well.

  3. HI HETAL AND ANUJA:

    JUST A COMMENT (CONSTRUCTIVE)

    TASTING DONE DURING PREPARATION THOUGH DESIRABLE, LEAVES A QUEASY FEELING, IT IS JUST NOT KOSHER

    A SIMPLE MENTION THAT TASTING SHOULD BE DONE TO ENSURE WHAT ONE IS TRYING TO ACHIEVE SHOULD BE ENOUGH

  4. hi there H&A ,

    I Am a vegetarian and experimented with this recipe, replacing meat with a bag of meatless crumblers.. Added extra spice, and it turned out great !

    Thanks for inspiring this!

    Ria

  5. Hi Anuja
    I am from Australia. I love your website.
    My issue is with makng the paste after the mince is cooked. Not sure which component of the food processor to use. I tried the blender and it did not work. Even the small grinder did not work well. What do you use to mkake paste of meat and dal.

    Regards
    Joe

  6. Hi Hetal & Anuja,
    I tried this recipe, it came good.
    You told to cook the meat & dal for 25-30 mts. So I cooked for 25 mts, my half of the meat were burnt. I used minced goat. For minced goat cooking time is 10 mts only.

  7. so easy…yummmmyy…my son is allergic to eggs…so i just boiled some small potatoes…and put in the blender with the meat…turned out great…didnt even need breadcrumbs for coating…Love it !!!!

  8. hi i tried to make the kebabs but unfortunately when i put them into the oil pan they crumble and break into pieces im not sure what iv’e done wrong, could it be because iv used less egg? otherwise they taste really really nice thankyou for the recipe.

  9. 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…

  10. 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.

  11. 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

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