Shami Kebab is a popular dish in South Asia, especially in India and Pakistan. It is a type of kebab made with minced meat, spices, and herbs. Shami Kebabs are typically pan-fried or grilled and served as an appetizer or main course.
History of Shami Kebab
The history of Shami Kebab is not entirely clear, but it is believed to have originated in the city of Lucknow in India. Lucknow was once the capital of the Awadh province, which was known for its rich cuisine. Shami Kebabs were a popular dish among the aristocracy of Lucknow and were often served at special occasions.
Shami Kebab Recipe
Shami Kebabs are relatively easy to make, but there are a few key things to keep in mind. First, it is important to use high-quality meat. Ground beef or lamb are both good choices. Second, the spices and herbs are essential to the flavor of the kebabs. Be sure to use fresh, ground spices.
Ground Beef or Lamb (1 pound): Choose high-quality ground meat for a rich and savory base. The meat contributes the primary flavor and texture to the kebabs.
Onion (1/2, finely chopped): The finely chopped onion adds a sweet and aromatic flavor to the kebabs, enhancing their overall taste.
Cilantro (1/4 cup, chopped): Cilantro provides a fresh and citrusy element to the kebabs, complementing the richness of the meat with its vibrant flavor.
Ground Cumin (1/4 teaspoon): Cumin infuses a warm, earthy taste, adding depth and complexity to the kebabs.
Ground Coriander (1/4 teaspoon): Ground coriander imparts a mild citrusy flavor and complements the other spices, creating a well-balanced seasoning.
Garam Masala (1/4 teaspoon): This spice blend introduces a mix of warm and aromatic spices, elevating the overall spiciness and flavor profile of the kebabs.
Red Chili Powder (1/4 teaspoon): Red chili powder contributes heat and a vibrant color to the kebabs, enhancing their visual appeal and spiciness.
Turmeric Powder (1/4 teaspoon): Turmeric not only adds a golden hue to the kebabs but also brings a warm and slightly bitter flavor.
Salt (1/4 teaspoon): Salt is a fundamental seasoning that enhances the natural flavors of the ingredients, ensuring a well-balanced taste.
Black Pepper (1/4 teaspoon): Black pepper provides a subtle heat and complements the other spices, enhancing the overall spiciness of the kebabs.
Egg (1, beaten): The beaten egg acts as a binding agent, helping to hold the ingredients together and providing moisture to the kebabs.
Bread Crumbs (1/4 cup): Bread crumbs add texture and help absorb excess moisture, ensuring the kebabs have a desirable consistency.
Shami Kebab Recipe
- 1 cup 280 grams chana dal, soaked for 2-4 hours
- 1 pound 450 grams boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/2 cup 25 grams chopped cilantro
- 1/4 cup 25 grams chopped mint leaves
- 1/2 teaspoon 3 grams ground ginger
- 1/2 teaspoon 3 grams ground garlic
- 1 teaspoon 6 grams garam masala
- 1/2 teaspoon 3 grams turmeric powder
- 1/2 teaspoon 3 grams red chili powder
- 1/4 teaspoon 1.5 grams salt
- 1/4 cup 60 ml vegetable oil, for frying
- Cook the chicken and dal. In a large pot, combine the chicken, dal, ginger, garlic, garam masala, turmeric powder, red chili powder, and salt. Add enough water to cover the chicken and dal by 1 inch. Bring to a boil, then reduce heat to low and simmer until the chicken and dal are cooked through, about 20 minutes.
- Drain the chicken and dal mixture. Drain the chicken and dal mixture in a colander and let cool slightly.
- Grind the chicken and dal mixture. In a food processor, grind the chicken and dal mixture until smooth. Add the cilantro, mint leaves, and 1/4 cup of water and grind until well combined.
- Form the kebabs. Shape the chicken and dal mixture into small patties.
- Fry the kebabs. Heat the vegetable oil in a large skillet over medium heat. Fry the kebabs in batches until golden brown and cooked through, about 3 minutes per side.
- Serve the kebabs immediately. Serve the kebabs hot with your favorite dipping sauce.
Tips for Making the Best Shami Kebabs
Use high-quality meat. Ground beef or lamb are both good choices.
Grind the meat yourself, if possible. This will ensure that the meat is fresh and has a good texture.
Don’t overwork the meat mixture. Overworking the meat will make the kebabs tough.
Chill the meat mixture for at least 30 minutes before cooking. This will help the kebabs to hold their shape.
Don’t overcrowd the pan when cooking the kebabs. Give the kebabs enough space to cook evenly.
Cook the kebabs over medium heat so that they cook through without burning.
Shami Kebab FAQ
What is the Difference between Shami Kebab and Seekh Kebab?
Shami Kebabs are made with minced meat, while Seekh Kebabs are made with ground meat. Shami Kebabs are also typically pan-fried or grilled, while Seekh Kebabs are typically grilled over skewers.
What is the best dipping sauce for Shami Kebabs?
There are many different dipping sauces that can be served with Shami Kebabs. Some popular options include mint chutney, tamarind chutney, and yogurt sauce.
What are some side dishes that can be served with Shami Kebabs?
These kebabs are often served with rice, naan bread, or roti. Other popular side dishes include raita, salad, and chutney.
Shami Kebabs, a culinary delight cherished for their deliciousness and versatility, cater effortlessly to individuals of all ages. These delectable kebabs, known for their ease of preparation, offer a canvas ripe for customization, allowing you to tailor them to suit your preferences perfectly. Embark on a culinary adventure tonight by crafting a batch of Kebabs and relish their tantalizing flavors that are sure to captivate your taste buds.
Pair these mouthwatering Kebabs with our incredible white chicken karahi for a dining experience that promises an explosion of flavors. The succulent texture and aromatic spices of the kebabs harmonize beautifully with the creamy richness of the white chicken karahi, culminating in a feast that delights the senses and elevates your dinner to a whole new level of gastronomic pleasure. Try this delectable combination and savor the perfect harmony of tastes tonight!