Shami Kebab: A Delicious and Easy Pakistani Recipe

Shami Kebab: A Delicious and Easy Pakistani Recipe

Shami kebab is a popular dish in Pakistan, India and Bangladesh. It consists of minced meat, lentils, spices and herbs that are shaped into patties and fried. Shami kebab can be served as a snack, appetizer or main course with bread, salad, yogurt and chutney. They are also perfect for making sandwiches or wraps.

In this article, I will show you how to make shami kebab at home with simple ingredients and steps. You will also learn some tips and tricks to make them juicy, tender and flavorful. Let's get started!

Ingredients for Shami Kebab

To make shami kebab, you will need the following ingredients:

• Minced beef or lamb: You can use any lean cut of meat, such as chuck, round or sirloin. You can also use chicken or turkey if you prefer.
• Split bengal gram (chana dal): This is a type of yellow lentil that adds texture and binding to the kebabs. You can find it in Indian or Pakistani grocery stores or online.
• Onion: You will need one onion, chopped finely.
• Ginger and garlic: You will need fresh ginger and garlic, grated or minced.
• Green chilies: You will need 2-3 green chilies, chopped finely. You can adjust the amount according to your spice level.
• Spices: You will need salt, red chili powder, turmeric powder, garam masala, cumin seeds and coriander seeds. These spices add flavor and aroma to the kebabs.
• Fresh herbs: You will need fresh cilantro (coriander) and mint leaves, chopped finely. These herbs add freshness and color to the kebabs.
• Egg: You will need one egg, beaten lightly. The egg helps to bind the mixture and coat the kebabs before frying.
• Bread crumbs: You will need some bread crumbs to coat the kebabs before frying. This adds crunch and prevents them from sticking to the pan.
• Oil: You will need some oil for frying the kebabs. You can use any neutral oil, such as vegetable, canola or sunflower oil.

How to Make Shami Kebab

To make shami kebab, you will need to follow these steps:

1. Cook the meat and lentils: In a large pot, add the minced meat, split bengal gram, onion, ginger, garlic, green chilies, salt, red chili powder, turmeric powder, garam masala, cumin seeds and coriander seeds. Add enough water to cover the mixture and bring it to a boil. Then lower the heat and simmer until the meat and lentils are cooked and tender, about 40-50 minutes. Drain any excess water and let the mixture cool slightly.
2. Grind the mixture: Transfer the cooked mixture to a food processor or blender and grind it until smooth. You may need to do this in batches depending on the size of your appliance. Transfer the ground mixture to a large bowl and add the fresh cilantro and mint leaves. Mix well and taste for seasoning. Adjust if needed.
3. Shape the kebabs: Divide the mixture into equal portions and shape them into round or oval patties. You can wet your hands slightly to prevent sticking. Place the shaped kebabs on a tray lined with parchment paper or foil.
4. Coat and fry the kebabs: In a shallow bowl, whisk the egg lightly. In another shallow bowl, spread some bread crumbs. Dip each kebab in the egg and then coat with bread crumbs. Shake off any excess. Heat some oil in a large skillet over medium-high heat and fry the kebabs in batches until golden and crisp on both sides, about 3-4 minutes per side. Drain on paper towels.
5. Serve hot or cold: Enjoy your shami kebab hot or cold with bread, salad, yogurt and chutney of your choice. You can also make sandwiches or wraps with them.

Tips and Tricks for Making Shami Kebab

Here are some tips and tricks to make shami kebab even better:

• Use a food processor or blender to grind the mixture. This will ensure a smooth and uniform texture. You can also use a meat grinder if you have one.
• Do not overcook the meat and lentils. They should be cooked until tender but not mushy. Otherwise, the kebabs will be dry and crumbly.
• Do not add too much water when cooking the mixture. The mixture should be moist but not watery. Otherwise, the kebabs will not hold their shape and will fall apart when frying.
• Do not skip the egg and bread crumbs coating. They help to bind the kebabs and make them crispy and delicious.
• Do not overcrowd the skillet when frying the kebabs. Fry them in batches and keep them warm in the oven until ready to serve.
• You can make the kebabs ahead of time and freeze them for later use. Just shape them and place them on a tray lined with parchment paper or foil. Freeze until firm and then transfer to a freezer bag or container. Thaw in the refrigerator before coating and frying.

Conclusion

Shami kebab is a delicious and easy Pakistani recipe that you can make at home with simple ingredients and steps. They are perfect for snacking, appetizing or main course with bread, salad, yogurt and chutney. You can also make sandwiches or wraps with them. Follow the tips and tricks in this article to make them juicy, tender and flavorful. Enjoy!