Shami Kebab. Making Shami Kabab just got easier. Follow this quick and simple recipe and learn how to make Shami Kababs at home. So soft and consistent with best taste.

Step by step recipe of Pakistani Shami kabab with photos of each step.hey can be used in making buns kabab as tikki for a shami bun kabab. Shami Kabab Recipe with step by step photos and video instructions is a great dish that Shami Kabab recipe is a hit among kids and adults alike. Fun and easy to make, you can. You can have Shami Kebab using 25 ingredients and 3 steps. Here is how you cook it.

Ingredients of Shami Kebab

Prepare 500 g of Mutton (boneless) – , cut in small cubes.
You need 1/2 cup of Chana dal (chickpea/yellow lentils) –, soaked in water for half an hour.
It's 1 of Potato boiled.
It's 10 of Garlic cloves.
Prepare 1 inch of Ginger –.
You need 3/4 cup of Water –.
Prepare 1 of Bay leaf.
Prepare 5 of Whole red chilies.
Prepare 4 tbsp of Oil –.
It's As needed of Salt-.
It's of For mixing:.
Prepare 1 cup, of Onion – finely chopped.
It's 1 cup of Mint leaves – A handful, finely chopped.
It's 1 cup of Coriander leaves- A handful, finely chopped.
It's 3 of Green chillies finely chopped.
You need 1/2 inch of Ginger –, grated.
Prepare As needed of Salt-.
It's of Other ingredients:.
Prepare 1 tbsp of Coriander seeds.
It's 8-10 of Black peppercorns –.
You need 1 1/2 tsp of Cumin seeds –.
Prepare 1 of Black cardamom.
Prepare 2 of Green cardamom –.
You need 5 of Cloves.
You need 1 ½ inch of Cinnamon - stick.

About Chicken Shami Kebab Recipe: When it comes to starters, Chicken Shami Kebab is one of the best non-vegetarian snacks to be served. Shami kebabs were apparently invented by a highly skilled chef for a toothless Nawab of Lucknow. A Shami Kebab can be made with any type of meat. I've made the recipe below using ground lamb and goat - both have been delicious.

Shami Kebab step by step

Pressure cook the mutton cubes with the ingredients mentioned in “Other Ingredients” along with dried red chilies, bay leaf, garlic, ginger, 2 tsp oil and water, for 4-5 whistles. Open the lid and cook until the mutton-dal mixture is cooked well and the water is completely absorbed. Allow the mixture to cool..
Blend the mutton mutton-dal mixture and boiled potato along with the spices used except the bay leaf into a smooth paste. In a pan, heat oil, saute the onions till soft and light golden brown. Mix the mutton dough with onions, chopped coriander, mint, green chilies, salt, and grated ginger. Freeze the mutton dough in the refrigerator for 10-15 mins for the paste to become thick..
Once frozen, take a lemon-sized portion of the mutton dough, apply oil on your palms and make kebabs of any shape. Shallow fry the kebabs on a griddle or tawa until they turn golden brown on both sides. Serve hot with onion rings and mint – coriander chutney..

Shami kebab is a popular local variety of kebab from the Indian subcontinent. It is part of the Pakistani, Punjabi, Indian, and Bangladeshi cuisines. Serve with sweet chile sauce or plum chutney. Shami Kebabs are a popular North Indian food, normally served as an appetizer or snack. In a city proud of their kebabs, the bazaar cooks of Lucknow were known to make the best Shami Kebabs.