Shami kabab Recipe, Pakistani Style, How to make Shami Kabab Recipe
Shami kabab recipe, Pakistani is a great dish that can be served as an appetizer, or with tea, as a side dish, or taken along when you go for a picnic.
Pakistani Shami kabab recipe is a hit among kids and adults alike.You can make the shami kabab and freeze it during weekend and have a quick dish ready during weekday by just removing from freezer and frying it. Shami Kabab recipe, Pakistani Style is a great alternate for grilling and barbecue.
Fun and easy to make, you can get your kids involved while making the pattis for the shami kabab.
I generally prefer to make during Ramadan month as it can made in advance and stored and cooked instantly and not spent hours in the kitchen during the holy month of Ramadan. Shami kabab recipe Pakistani, is good for both suhoor as well as iftar.
If you are new to cooking and are in quest of easy yet delicious recipes then you must surely try this recipe of Shami Kebab.
The clandestine of making finest Shami Kabab recipe is exposed in this recipe. The origin of the Shami Kabab name is a mystery. Shami Kabab literally means Syrian Kabab in Arabic.
Some are of the opinion that these shami kababs were introduced to India and Pakistan during the Mughal era by Muslim emigrants from the Middle East.
They had employed cooks from all over the Muslim world to serve in the royal kitchens. But whatever the history, the shami kabab is surely a delightful and tasty dish.
For more similar recipes you can try
Many such kabab recipes are popular not only in Pakistan but also are very common around the world. The basic ingredient for kebabs is usually mutton but it can very well be substituted by chicken or fish or even veggie. But then the taste won’t be the same without the meat.
Deep frying the mutton dics brings out an amazingly delicious flavor and they can just be relished as it is as a snack. But you can always serve them with the mint chutney for the maximum taste.
I am sure once you make them, you will be compelled to try them out again and again as even the ingredients found in them will be easily available right in your pantry now.
For best results, keep the ground dough in the refrigerator or 1 hour for better binding of the pakistani shami kababs. It gets easy to make the discs when you refrigerate the dough.
I do that for almost all such similar recipes. They bind better and do not fall apart.
Let’s get started with our shami kabab recipe
Ingredients for shami kabab recipe, pakistani style how to make shami kabab recipe
- 500 gm mutton-boneless, cut into cubes
- 5 cups water
- 1/2 cup bengal gram / chana dal
- 5 green cardamom
- 4 cinnamon sticks
- 2 green chili
- Salt to taste
- 1 1/2 tsp turmeric powder
- 1 tbsp ginger garlic paste
- handful of coriander leaves / cilantro
- oil for frying
Method for making shami kabab recipe Pakistani
- In a pan, add the meat, water, chana, cardamoms, cinnamon, salt, turmeric powder, ginger and garlic paste.
- Bring the mixture to a boil and then lower the heat.
- Cook everything till all the water has evaporated from it and the meat is tender. If the water is present in the mixture, the binding of the kabab will be difficult and they will just fall apart
- Remove the pan from the heat and set aside to cool. You can remove the whole spices as they do not grind well.
- Grind the meat in a food processor along with the green chillies, and coriander leaves.
- Divide the mixture equally into small lemon sized portions and shape each of them into a circle.
- Heat the oil in a pan and fry the shamis until they golden brown in color
- Remove and drain the excess oil on kitchen towels. Serve hot with mint chutney.
- You can even store them in the refrigerator for up to 2 days.
Signing off Until next time,
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