Introduction
Get this foolproof recipe for traditional Shami Kabab Recipe with authentic taste. These kebabs are freezer-friendly and can be stored for up to 4 months. Get the secret tips for perfect kebabs.
They are extremely popular and easy to make Shami Kabab Recipe. Since the meat in these kebabs is cooked, you can store them for a long time. They are also called Shami Kebabs.
Almost every Pakistani mother makes them during Ramadan and Bakra Eid and some families keep an endless supply of frozen Shami Kabab Recipe for unexpected guest serving and tea snacks.
We love Shami Kabab Recipe because they are.
Delicious and healthy, room temperature kebabs can be baked at 350 F for 15 minutes until nicely heated and golden. Flip the kebabs halfway through.
Freezer-friendly, budget-friendly
Picnic and travel-friendly, store cooked kebabs in a food bag with ice cube packs (ice cubes are placed in a zip bag). Replace ice cubes when completely melted. Today i will show you How TO Make Shami Kabab Recipe let’s start
Why this is the best recipe?
Most recipes call for cooking the whole spices with the meat. However, I found it difficult to grind the spices that were cooked with the beef and lentil mixture. And no matter how careful you are, some of the spices will still be left in the Shami Kabab Recipe.
Chopping the whole thing is a real hassle for my kids and husband. So I tried grinding the spices first and using Shami Kabab Recipe Masala. It works perfectly!
Ingredients
Shami Kabab Recipe is basically made with beef, yellow peas, eggs, herbs and loads of spices. All the ingredients are ground together to make a dough-like mixture that is then shaped into small kebabs.
All the ingredients are visible in the picture below so I won’t list them all. Don’t be intimidated by the large number of ingredients. Most of them are available at home. And you can also leave out some of the spices.
· Spices: If you don’t have any specific spices, just leave them out. Spices like fenugreek, black cumin, or black cardamom can be omitted. You can also replace the red chili flakes or powder with red chili flakes.
·You can always double and triple the spice mix batch and store extra in the fridge for next time.
·Meat: Meat is very important in making “stringy” Shami Kabab Recipe. Use a tough stewed beef such as a beef portion, beef roast, or beef shank. Other meat options are boneless mutton or chicken breast.
· Shaami kebabs can be made with either ground beef or boneless meat. I’m using boneless beef which is traditionally used more and gives the best threaded texture. But you do need to grind the meat in a chopper after cooking which is an extra step but totally worth it for the texture.
·You can also use ground beef (keema) but you will lose the thread (reisha) If you are using ground beef, you can mash the mixture with a potato masher until it is smooth.
·Yellow split peas are the main ingredient in Shami Kabab Recipe. They are also called Chana Dal and are different from chickpeas.
·Large Batch: Typically, Shami Kabab Recipe are made in large batches, I recommend doubling and tripling the recipes because they take some time to make, so freezing extra Kababs makes it worth the effort.
How to make it?
The process usually takes some time. I prefer to make the spice mix a day ahead. Once the meat and lentils are cooked, you can refrigerate the kebab mixture.
I often do the grinding and rolling the next day at about the same time. Dividing this process makes it easier to make the kebabs as I usually make 2X or 3X of this recipe.
Checkout more recipes
Cook the meat and lentils.
1. Roast all the spices on medium heat for 1-2 minutes until fragrant. (I am using 10 spices to make the Shami Kabab Recipe Masala, but if you can’t find 1-2 spices like fenugreek and black cumin, most of them are common. Leave them out.)
2. Then finely grind the roasted spices in a coffee grinder. The Shami Kabab Recipe Masala or spice mix is ready. You can do this step a few days in advance. Or order your spice mix here.
3. In a pot, add the meat cubes, soaked yellow peas, ginger, garlic, green chillies, Shami Kabab Recipe spice mix, turmeric, potatoes, mint leaves, oil and 1 cup of water. The water should be enough to cover the meat completely. Bring the meat to a boil then reduce the heat and cook on medium heat for 45 minutes. Cover the pot tightly. (You can also pressure cook for 20 minutes.)
4. Cook the meat thoroughly, i.e. cut the herbs after cooking to ensure that it is fully cooked and tender. Drain the water completely. If necessary, you can add water or heat it on high flame while stirring continuously. The lentils should be very soft and sweet.
Prepare the Shami Kebab Mix.
1. Let the mixture cool then grind it in a chopper.
2. Add fresh coriander, boiled eggs, one beaten egg, and chopped onion. Mix well.
3. Add chaat masala and salt to taste. Test the taste and adjust as required. The shaami kebab mixture is ready. Chilling the kebab mixture in the refrigerator for 30 minutes helps in easy rolling.
4. Roll out a small ball of the kebab. Grease your hands with a little cooking oil if needed. Shape the kebab into small patties. You can also make an oblong shape.
Method 1:
1. At this stage, you can freeze the kebabs. You can read the instructions for freezing and frying frozen kebabs in the FAQ section below.
2. Beat three eggs with salt and red chilli powder. Dip each kebab in the egg wash and shallow fry.
3. Flip the kebabs and fry evenly until well heated and golden on all sides.
4. The shaami kebabs are ready.
Method 2:
1. For frozen and extra crispy shawarma kebabs, I recommend dipping them in an egg wash and coating them with breadcrumbs.
2. Repeat these steps with all the shawarma kebabs. Your shawarma kebabs are ready to be frozen or fried.
Shallow frying works well if the kebabs are at room temperature. Deep frying is recommended if the kebabs are frozen. Serve with green sauce and a fresh salad.
Expert tips to fry frozen kebab:
A visual sign that frozen kebabs are well-cooked is that the middle coating of the kebab should be as golden as the outer coating and not look raw in the middle.
It is recommended to deep fry frozen kebabs as shallow frying can cause the kebabs to break. If the kebabs are still cold inside after frying, you can heat them in the microwave for 30 seconds in the center core.
What to eat with shami kebab?
These Pakistani Shami kebabs are handy in the morning for quick lunch preps. You can use kebabs in
- as Tikki for a Shami bun kebab.
- Or use them as a patty in sandwiches.
- Pair it with all sorts of flatbreads like roti and naan.
- Just pair it with spicy chutney, dips, and sauce; they are delicious.
- They taste great with a fresh salad like onion, cucumber, and tomato slices.
Hungry for more kebab? Check these!
Shami kebab Spice Mix Recipe
- 6-8 round red chili , or see notes
- 5 clove laung
- 2 inch cinnamon, broken
- 1 big black cardamom
- ½ teaspoon black pepper
- 1 bay leaf
- 1 tablespoon corriander seeds
- 1 teaspoon cumin
- 1 teaspoon black cumin
- ½ teaspoon fenugreek seeds, optional
- 1 teaspoon salt
Cooking Meat
- 500 gram boneless beef, cut in small cubes, preferably beef chuck or beef roast or lamb shank
- 250 gram or 1¼ cup yellow split pea, soaked for 2 hours in warm water
- 1 potato, peeled and cut in chunks
- 4 tablespoon Shami kebab Spice Mix, less or more to taste (recipe given above or buy from here.
- 2 tablespoons oil
- ½ cup mint leaves
- 3 green chilies
- 2 inch ginger
- 4 fat cloves garlic
- ½ teaspoon turmeric
- 1 cup water, or more if needed
Forming kabeb
- 3 tablespoon chopped fresh coriander
- 1 teaspoon chat masala, or more to taste
- 1 cup chopped onion
- 1 egg, beaten
- 2 hard-boiled egg, chopped
Frying Kebab
- 3 eggs, for egg wash
- ¼ teaspoon salt
- ¼ teaspoon red chili powder
- Breadcrumbs, if using as needed
- Oil, for frying
Instructions
- Spice Mix Recipe
- Roast all the spices on medium heat for 1-2 minutes until fragrant. Then grind the roasted spices finely in a coffee grinder. Shami Kabab Masala or Masala Mix is ready
- Cooking the Meat
- Take all the ingredients for cooking the meat in a pot. Cook for 45 minutes until the meat is tender and the yellow peas are soft and mushy.
- Burn off all the excess water while stirring continuously. This step is important.
- Let the kebab mixture cool. Then, in a chopper, make a smooth mixture of the yellow peas and meat.
- Making the Kebabs
- In a large bowl, combine the kebab mixture, mint, fresh coriander, boiled egg, 1 beaten egg, chopped onion, chaat masala and salt. Mix well.
- Grease your hands with oil and take the kebabs out of the mixture.
- Frying Kebabs
- Beat the eggs with salt and red chili powder.
- Dip each kebab in the egg and then in the breadcrumbs. (If using breadcrumbs.)
- Shallow fry each kebab in oil until golden brown and serve hot.
Notes
Instead of the red chilies, substitute 1 teaspoon red chili powder. Spices such as fenugreek, black cumin, or black cardamom can be omitted. You can also replace the red chilies with red chili flakes or powder. ridge.Meat: Use a tough stewing beef such as beef chuck, beef roast, or beef shank.
Other meat options are boneless mutton or chicken breast. If you are using lean meat, add oil to prepare the kebabs or the kebabs will be too dry. You can also use ground beef (keema) but you will lose the stringiness. If using ground beef, you can mash the mixture with a potato masher until smooth.
It is very important to drain the excess water from the beef to make the kebabs. Yellow peas are the main ingredient in Shami kebabs. They are also called chickpeas and are different from chickpeas. Freeze the kebabs in a single layer tray. When the kebabs are rock solid, place them in a zip-top bag and freeze for up to 2 months.
To fry frozen kebabs, thaw the kebabs on the counter for 15 minutes. Fry the Shami kebabs over low heat until golden and well-heated. Frying over high heat will cause the kebabs to be golden on the outside and cold on the inside, so avoid this. A visual sign that frozen kebabs are well-heated is that the middle coating of the kebab should be as golden as the outside and not look raw.
Nutrition Information
Serving: 1kebab ,Calories: 171kcal ,Carbohydrates: 10g ,Protein: 8g ,Fat: 11g ,Saturated Fat: 2g ,Polyunsaturated Fat: 3g ,Monounsaturated Fat: 6g ,Trans Fat: 1g ,Cholesterol: 53mg ,Sodium: 167mg ,Potassium: 277mg ,Fiber: 3g ,Sugar: 2g ,Vitamin A: 226IU ,Vitamin C: 19mg ,Calcium: 23mg ,Iron: 1mg