How to make shami kebabs
Shami kebab recipes can vary from place to place on which ingredients are used.
Traditionally shami kebabs are made using spices minced meat and chickpeas and are cooked in both India and Pakistan. A shami kebab is shaped like a round patty, unlike a seekh kebab which is shaped like a long sausage.
Chefs shami kebab recipe does not use chickpeas, instead sweet red peppers and onions are lightly fried along with fresh garlic, ginger and spices which give the kebabs a fabulous flavour.
These shami kebabs are easy to make and taste wonderful with pita bread, rice and fresh yogurt to dip the kebabs into.
Ingredients for shami kebabs
500g Extra lean minced beef or lamb
1 medium Onion (chopped extra fine)
1 medium Red capsicum/pepper
1 large tsp Garlic (minced)
1 large tsp Ginger (minced)
1 Tbsp Fresh coriander leaves (chopped fine)
1 tsp Butter/margarine
Pinch dried Methi leaves
Oil for frying
Spices
1 tsp Cumin powder
1 tsp Coriander powder
1 tsp Paprika
1/4 tsp Garam masala
1/4 tsp Cardamom powder
1/2 tsp Turmeric
1/2 tsp Salt
Pinch black pepper
1/2 tsp salt
Picture of Indian spices.
Picture of shami kebab cooking in the pan.
How to make shami kebabs
In a frying pan lightly fry the onions for s few minutes.
500g Extra lean minced beef or lamb
1 medium Onion (chopped extra fine)
1 medium Red capsicum/pepper
1 large tsp Garlic (minced)
1 large tsp Ginger (minced)
1 Tbsp Fresh coriander leaves (chopped fine)
1 tsp Butter/margarine
Pinch dried Methi leaves
Oil for frying
Spices
1 tsp Cumin powder
1 tsp Coriander powder
1 tsp Paprika
1/4 tsp Garam masala
1/4 tsp Cardamom powder
1/2 tsp Turmeric
1/2 tsp Salt
Pinch black pepper
1/2 tsp salt
Picture of Indian spices.
Picture of shami kebab cooking in the pan.
How to make shami kebabs
In a frying pan lightly fry the onions for s few minutes.
Add the peppers, garlic and ginger stir and cook for a few more minutes.
Switch off the heat and add the butter and spices and half a teaspoon of salt, stir well then place in a dish to cool.
Spreading the onion mixture on a flat plate helps it to cool down much quicker.
In a mixing bowl mix together 1/2 teaspoon of salt, methi leaves and minced meat.
Add the cooled down onions and fresh coriander, mix well.
The shami kebab mixture can be covered and placed in the fridge for a few hours or used right away.
Mould into patty shapes ready to cook, or mould into patty shapes and leave in the fridge for a few hours.
Mould into patty shapes ready to cook, or mould into patty shapes and leave in the fridge for a few hours.
Heat up a large frying pan on a medium/high heat and pour in some vegetable oil. Place the shami kebabs into the pan and cook for a few minutes.
Do not turn the kebabs over until they have cooked a little on one side.
Turn the kebabs over and cook until the meat is cooked through.
The kebabs may need turning over once or twice more whilst cooking.
Serve the shami kebabs with fresh yogurt. Enjoy Chefs shami kebabs recipe.
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