Preparing for Shami Kabobs, Veggies, ingredients🌸🍋
SHAMI KABOB RECIPES: Ground Meat, Channa Daal and few ingredients.
Ingredients and instructions are here for homemade Shami Kabobs.
1 ½ pounds of ground meat (Qeema)
2 medium cups of pre boil Channa Daal (Black Garbanzo Split Beans)
1 medium onion (Peel and chop) “Pyaazy”
1 tablespoon of Garlic Powder (Lehson)
1 tablespoon of ginger paste (Adrak)
Handful of fresh cilantro (Dhania)
1 teaspoon of half ground cumin seeds (Zeera)
1 teaspoon of Garam masala
½ teaspoon of whole dry dried coriander (Dhania)
1 teaspoon of all seasoning powder (Optional)
1 tablespoon of salt or as per taste (Namak)
1 teaspoon of crushed paper or powder (Mirch)
2 cups of water
Add everything to the pan and cook until water dries out and mix well.
After cool down just Ground manually or in a grinder. Then make a medium sized round (Similar to Kofta). Then press using both hands and press make a round “Shami Kabobs”
NOTE: please watch the short video for more presize details and information.
NEED THE FOLLOWING: after first cooking done and “Shami Kabobs” prepared (Round Patties Style), just before frying the Shami Kabobs needs.
Oil
Eggs
Frying Pan
Just start frying both sides with eggs and top of the oil. (This is not deep fried) fry them in very little oil only to cook both sides. Once golden color takes out from the frying pan.
Eat them with Podina Chattni, Salad, Naan, Roto, Paratha, Rice, Pallaw or Biryani can be served.
#IndianDish , #IndianFood , #PakistanCooking , #CuisineofPakistan , #PakistanFood ,
Shami Kabobs are a beloved South Asian delicacy, popular in both Pakistani and Indian cuisine for their rich flavors and satisfying texture. From my own experience, the key to making the perfect Shami Kabobs lies not only in the ingredients but also in the cooking method. Using pre-boiled channa daal (black split chickpeas) gives a creamy texture that binds well with ground meat, usually beef or lamb, providing a delightful balance of protein and fiber. After cooking the mixture until the water evaporates, allowing it to cool completely before grinding is crucial. I often prefer using a manual grinder for better control over texture, creating kabob patties that hold together well without crumbling. Pressing each patty firmly gives them the signature round shape reminiscent of koftas. The frying step is equally important; shallow frying the kabobs coated in beaten egg and a touch of oil helps achieve a golden-brown crust while keeping them moist and tender inside. Unlike deep frying, this method produces a healthier kabob with less oil absorption. Serving Shami Kabobs with fresh podina (mint) chutney adds a refreshing tang, complementing the spices used such as cumin, garam masala, and coriander powder. I also enjoy pairing them with soft naan or alongside fragrant biryani rice to create a complete meal. For added colors and freshness, a side salad with cucumbers, tomatoes, and onions makes a perfect accompaniment. For those keen on experimenting, adding a hint of chat masala or finely chopped green chilies to the mixture can elevate the flavor profile, offering a slight tang and heat. Additionally, ensuring proper dicing of onions and fresh ginger paste maximizes taste and aroma. Overall, the joy of making Shami Kabobs at home comes from using simple, wholesome ingredients and traditional cooking techniques. With practice, anyone can master this dish, bringing authentic South Asian flavors right to their kitchen table.