2nd video, “Shami Kabobs” preparing cooking🌸🍋🌸🍋🌸🍋🌸
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 dish in Indian and Pakistani households, known for their rich flavor and satisfying texture. Making them at home can be both enjoyable and rewarding, especially when you understand the balance of spices and textures that make them special. One personal tip when preparing Shami Kabobs is to ensure that the channa daal is cooked just right—not too mushy or too firm—as this greatly affects the binding and tenderness of the kabobs. Using fresh ingredients like cilantro and ginger paste adds a vibrant aroma that enhances the overall taste. When it comes to frying, I prefer shallow frying the kabobs in a little oil and egg coating rather than deep frying. This method preserves the moisture inside while creating a crispy golden crust without being too oily. It’s important to keep the flame medium so that the kabobs cook through evenly. Serving Shami Kabobs with traditional accompaniments like pudina chutney or yogurt-based sauces complements their spiced flavor perfectly. They also go wonderfully alongside warm naan, fluffy parathas, or fragrant rice dishes like pilaf or biryani for a complete meal. Experimenting with spices can be fun—some cooks add a pinch of nutmeg or clove powder to deepen the flavor profile. However, sticking to classic spices like cumin seeds, garam masala, and coriander ensures authentic taste. Overall, making Shami Kabobs at home offers a chance to bring the comfort of South Asian cuisine to your dining table with fresh, wholesome ingredients and a hands-on cooking experience. Once you master the basic recipe, you can explore variations or adjust spices to suit your preferences, making it a versatile and crowd-pleasing dish.