Unlock The Secrets To Perfectly Crispy Shami Kebabs At Home

Shami Kebabs are made from minced meat and chana dal cooked with spices, then blended into a thick paste. The mixture is shaped into patties, fried until golden, and served with chutneys. A popular snack, they can be prepared in advance and frozen. These kebabs are perfect for meals or appetizers.

Shami Kebabs are a flavorful and protein-packed dish made from minced meat and chana dal. The meat and dal are cooked with spices like garam masala, cumin, and cardamom, then blended into a smooth mixture. After adding onions, chilies, coriander, and an egg for binding, the mixture is shaped into patties. The kebabs are shallow-fried until golden brown and served hot with chutneys. They are versatile, easy to prepare in batches, and can be frozen for later use. Shami Kebabs are ideal for snacks or appetizers.

Ingredients:

For the Kebab Mixture:

• 500 grams minced meat (mutton, beef, or chicken)
• ½ cup chana dal (split Bengal gram lentils), soaked for 30 minutes
• 1 medium onion, finely chopped
• 1 tablespoon ginger-garlic paste
• 2-3 green chilies, chopped
• 1 teaspoon cumin seeds
• 1 teaspoon garam masala powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1 teaspoon black pepper powder
• ½ teaspoon turmeric powder
• Salt, to taste
• 1-2 bay leaves
• 1-2 cardamom pods
• 1 cinnamon stick (1 inch)
• Water, as needed

For Binding:

• 1 egg
• 1 tablespoon fresh coriander leaves, chopped
• 1 tablespoon fresh mint leaves, chopped (optional)
• 1 medium-sized onion, finely chopped (optional)

For Frying:

• 2-3 tablespoons oil or ghee (for shallow frying)

Instructions:

1. Prepare the Meat and Dal Mixture:

• In a large pot or pressure cooker, add the minced meat, soaked chana dal, bay leaves, cardamom pods, cinnamon stick, cumin seeds, salt, turmeric powder, ginger-garlic paste, and enough water to cover the mixture.
• Cook this mixture over medium heat until the meat and dal are fully cooked. In a pressure cooker, it usually takes 3-4 whistles, while on a stovetop, it can take up to 40 minutes. Ensure that all the water evaporates by the end of the cooking process.
• After cooking, remove the whole spices like cinnamon stick, cardamom, and bay leaves, as they won’t be needed further.

2. Blend the Mixture:

• Once the meat and lentil mixture has cooled slightly, transfer it to a blender or food processor. Blend it into a smooth, thick paste. It should have a sticky consistency, but not be too runny.
• You may add a small amount of water if it’s too dry, but the mixture should hold together when shaped into patties.

3. Add the Seasoning and Binding Ingredients:

• In a mixing bowl, combine the blended meat mixture with finely chopped onions, green chilies, fresh coriander, mint leaves, garam masala, red chili powder, black pepper powder, and coriander powder.
• Add the egg as a binding agent. Mix everything thoroughly, ensuring that the spices are evenly distributed throughout the mixture.

4. Shape the Kebabs:

• Wet your hands slightly to avoid sticking. Take a small portion of the mixture (about the size of a golf ball) and flatten it into a round patty or disc shape. Ensure the thickness is uniform for even cooking.
• Repeat the process for the rest of the mixture, shaping all the kebabs.

5. Fry the Shami Kebabs:

• Heat 2-3 tablespoons of oil or ghee in a non-stick skillet or frying pan over medium heat.
• Carefully place the shaped kebabs in the pan and cook for 3-4 minutes on each side, until they develop a crisp, golden-brown crust.
• Avoid overcrowding the pan to ensure even cooking. Cook the kebabs in batches if necessary.
• Once fried, place the kebabs on a plate lined with paper towels to absorb any excess oil.

6. Serve the Shami Kebabs:

• Shami Kebabs are best served hot with accompaniments like mint chutney, tamarind chutney, or yogurt. You can also garnish them with thinly sliced onions and lemon wedges.
• They can be enjoyed as a snack, part of a main meal, or even tucked into a sandwich or roll.

Tips for the Perfect Shami Kebab:

• Meat Selection: Traditionally, lamb, mutton, or beef is used for Shami Kebabs, but chicken can be substituted for a lighter version. The key is to use minced meat with some fat content to ensure the kebabs remain moist.
• Consistency: The mixture should be firm but not dry. If it’s too dry, add a tablespoon of water or oil to moisten it. If too soft, refrigerate the mixture for 30 minutes to firm it up.
• Binding: The egg acts as a binding agent, but you can skip it if you want to keep the kebabs egg-free. You can add a little mashed potato or more chana dal to help bind the kebabs.
• Frying: Shallow frying is the most common method, but you can also bake the kebabs for a healthier option. Bake them at 180°C (350°F) for about 15-20 minutes, flipping halfway through.
• Freezing: Shami Kebabs can be made in large batches and frozen for later use. Shape the kebabs and freeze them on a tray. Once frozen, transfer them to a sealed container. Fry them directly from frozen when needed.