Shami Kabab Recipe

Let's explore how to create exquisite beef shami kabab recipe at home, embracing the art of traditional spice blending and culinary finesse.

Shami kabab dish is popularly made and enjoyed during various occasions and times of the year. Many families prepare beef Shami kababs for gatherings and parties, as they make excellent appetizers or snacks that can be enjoyed by guests of all ages.

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Ingredients
Instructions
Substitutions
Variations
Storage
Top tip
FAQ
Related
Pairing
Food safety

Ingredients

Ingredients for masala:

12-15 whole red chilies
2 black cardamoms
3 green cardamoms
5-6 cloves
2-3 inch cinnamon stick
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 egg

For Shami Kabab Recipe:

Beef 2 lbs
Chana Daal 1 cup
Onion 1 large sliced
Garlic Cloves 7-8
Ginger 2 inch piece
Ginger Garlic paste 1 tablespoon
Salt 1 tablespoon
Water 7-8 cups
Green chilies chopped 5-6
Cilantro ½ bunch
Onion finely chopped 4 tbsp

Instructions

In a grinder, add all the ingredients for masala and make a powder

In a pot, add water and Add beef,

add chana daal

add onion, garlic cloves, ginger, ginger garlic paste, salt

also add grinded masala

Boil the meat and cook till meat becomes tender and water dries up. cook for 3 - 4 hours

In a chopper, add cooked beef

add green chilies, cilantro, onion and egg. Grind it.

grind until well combined

Press into patties on the tray

shallow fry from both sides

ready to eat

Directions:

In a pot, add water.
Add beef, chana daal, onion, garlic cloves, ginger, ginger garlic paste, salt and grinded masala.
Boil the meat and cook till meat becomes tender and water dries up.
In a chopper, add cooked beef, green chilies, cilantro, onion and egg. Grind it.
Make kabab (it makes around 15-16 kabab).
Shallow fry in a medium hot oil both sides.

Substitutions

Instead of beef you can use chicken or lamb.
You can bake the kababs in the oven instead of frying them. Simply brush them with oil and bake until golden brown.
Instead of using egg to bind the kababs, you can use breadcrumbs as a binding agent.

Variations

Shape the kabab mixture into smaller patties to create mini kababs. Serve them in slider buns with lettuce, tomatoes, and a yogurt-based dressing for a delicious snack or appetizer.

Storage

If you want to freeze uncooked kababs for future use:

Shape the kababs and arrange them on a baking sheet lined with parchment paper.
Place the baking sheet in the freezer until the kababs are firm.
Transfer the frozen kababs to a freezer-safe bag or container, placing parchment paper between layers to prevent sticking.
Label with the date and freeze for up to 1-2 months.

Top tip

Let the kabab mixture rest in the refrigerator for at least 30 minutes before shaping and frying. This chilling time helps the flavors meld together and makes the mixture easier to handle, resulting in better-shaped and firmer kababs when cooked.

FAQ

why is shami kabab dry?

Shami kabab can become dry if it's overcooked, made with lean meat, lack sufficient binding agents, or if the mixture is over-processed. To prevent dryness, ensure proper cooking time, use meat with a moderate fat content, include adequate binding agents like egg or breadcrumbs, and avoid over-processing the kabab mixture.

how to fry shami kabab without breaking?

To fry shami kababs without breaking:
Chill the shaped kababs before frying.
Use sufficient binding agents like egg or breadcrumbs.
Gently coat kababs with beaten egg before frying.
Fry in hot oil over medium heat, handling them carefully to prevent breaking.

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