Shami kabab recipe | How to cook in a simple way at home

1963

Shami kabab is a very common item in almost every wedding party food menu. There are different types of kababs in Asian, Middle East, and Turkey. Like other kababs, Shami kabab recipe can also be made in different ways. Here in my recipe, I tried to prepare the kabab as much as simple.

Some people like shami kabab with fillings and some do not. Here I described both recipes, without fillings and with fillings. So the one you like you can prepare right away with one recipe.

 

Method 1 (Without Filling)

 

Preparation time 1 hour
Cooking time 15 minutes
Total time 1 hour 15 minutes
Servings 6

 

Ingredients for shami kabab recipe

250g beef mince

50g dry chickpea

1 tsp ginger paste

1 tsp kabab spice powder

½ tsp garlic paste

1 tsp salt

1 cup onion, fried

2 tbsp green chili, sliced

1 tbsp mint, sliced

1 tbsp breadcrumb

3 tbsp oil

1 egg

 

Process for shami kabab recipe

  • Boil dry chickpea until tender. Rinse very well and blend it with blender or mortar and pestle.
  • Cook minced meat with ginger paste, garlic paste, kabab spice powder, and salt.
  • After water is dried, blend it very well.
  • Add fried onion, chickpea paste to the minced meat mixture.
  • Then add beaten egg to the meat mixture slowly. When you will feel that the mixture is perfect for kabab stop to add egg.
  • Add green chili slice and mint slice to the mixture.
  • If you want you can add breadcrumb to the mixture for binding.
  • Make small round flattened ball from the mixture.
  • Heat oil in a pan.
  • Fry kababs until golden brown.
  • Put the fried kababs on a paper-lined tray so that extra oil can absorb.
  • Shami kababs are ready to serve.
  • Serve it with pulao, biryani or even single with tomato sauce.

 

Method 2 (With Filling)

 

Preparation time 3 hours 30 minutes
Cooking time 15 minutes
Total time 3 hours 45 minutes
Servings 6

 

 

Ingredients for shami kabab with filling

250 gm beef without fat

50 gm dry chickpea

5-6 pieces cardamom

5-6 pieces bay leaves

4-5 sticks cinnamon

1 tsp cumin powder

5-6 pieces cloves

1 tsp garlic paste

1 tsp ginger paste

½ tsp salt

5-6 pieces dry red chili

½ tsp black pepper

1 egg

2 tbsp onion, sliced

1 tbsp chili, sliced

1 cup oil

 

For fillings

1 tbsp lemon juice

3 tbsp onion, sliced

1 tbsp chili, sliced

1 tbsp mint, sliced

 

Process for shami kabab with filling

  • Soak dry chickpea for 2 to 3 hours.
  • Wash and rinse it very well.
  • Cut beef into small pieces.
  • Mix beef pieces, soaked chickpea, onion slice, cinnamon, cardamom, bay leaves, cloves, garlic paste, ginger paste, cumin powder, red chili, black pepper, and salt.
  • Boil them in a pressure cooker. Cook them for 10minutes or until tender.
  • Dry up the water. Let them cool. Take out bay leaves from the mixture.
  • After cooling blend them very well with a blender or mortar and pestle.
  • Add chili slice and egg to the mixture until the mixture is soft and slightly sticky.
  • Mix onion slice, mint slice, chili slice, salt, and lemon juice altogether and make the filling. Keep it aside.
  • Make a round ball and put some filling middle of the ball.
  • Shape into palm-sized circles. Make all kababs like that.
  • Heat oil in a frying pan and fry until both sides are golden brown.
  • Shami kababs are ready to serve.
  • Serve this kabab with pulao or biryani or itself.

If you like my shami kabab recipe please share this recipe with your family and friends.

I love to cook and like to share my delicious food recipes with my beloved friends.

 

 

             Nutrition Facts: Amount per serving
Calories 1946
Total Fat 10.1g
Cholesterol 64mg
Sodium 450
Potassium 288mg
Total Carbohydrates 8.8g
Protein 15.6g

 

*Happy Cooking*