Best Shami Kabab Bun Kabab Recipes

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SHAMI KABAB | SHAMI KEBAB



Shami Kabab | Shami Kebab image

Shami kabab are a popular appetizers from Mughlai cuisine that are made with meat, chana dal and spices.

Provided by Swasthi

Categories     Appetizer

Time 50m

Number Of Ingredients 19

350 to 400 grams chicken (boneless (if using chicken with bone, refer notes))
⅓ cup chana dal (or 75 grams, 1 cup soaked)
1 tsp red chili powder
¼ tsp turmeric
1 inch cinnamon stick ( / dalchini)
2 to 3 cardamoms (/ elaichi)
1 to 2 red chilies
1 inch ginger ( chopped)
3 garlic cloves (large , chopped)
1 tsp cumin ( / jeera)
1 tsp garam masala
Water ( as needed (I used about half cup))
Salt ( as needed)
1 onion (small , finely chopped)
2 eggs ( - 1 for the mixture - 1 for coating)
1 Handful coriander leaves
1 Handful mint leaves (/ pudina leaves)
1 green chili
Oil ( as needed)

Steps:

  • Wash and soak chana dal for about 2 to 4 hours. Well soaked dal provides a good texture to the kababs. Drain it and add to a large pot.
  • Add ginger, garlic, salt, turmeric, red chili powder, whole red chilies, garam masala, cinnamon stick, jeera, green cardamoms and chicken. Add water to partially cover the chicken. Do not add too much water.
  • Cook all these partially covering the pot until chicken and dal are soft cooked.
  • Evaporate water completely. This step is very important otherwise the kebab mixture will turn mushy and will not hold shape.
  • Cool this completely and remove the whole spices and any bones if used chicken on bone.
  • Add this to a processor or a blender and make a coarse mixture.
  • The mixture should turn fairly dry and powdery.
  • Add green chilies, onions, pudina, coriander leaves. Mix and check the salt and spice. If needed add more.
  • Break an egg to a bowl and beat it lightly to mix the yolk and the white uniformly.
  • Add this little by little to the mixture and form a dough. Do not pour the egg at one time, do it in parts add use only as needed for binding. You can also squeeze this mixture a bit for the moisture to release. Then add the egg only as needed.
  • Divide the dough to 8 to 10 equal parts and make balls. Flatten them and make kebabs on your palm. Place them on a plate.
  • Heat oil for shallow frying in a wide pan. I fried all the kababs in 2 batches.
  • Break an egg to a bowl and beat it lightly just to mix the yolk and white uniformly.
  • When the oil turns hot enough, dip one kebab each time in the egg and lift it with a fork.
  • Gently shake off the excess egg to avoid the oil turning messy.
  • Drop these in the hot oil. Fry on a medium heat until golden, flipping to and fro.
  • When they are golden fried, transfer them to a plate with kitchen tissues.
  • Serve chicken shami kabab hot with mint chutney.

Nutrition Facts : Calories 154 kcal, Carbohydrate 8 g, Protein 12 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 73 mg, Sodium 73 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving

SHAMI KABAB RECIPE



Shami Kabab Recipe image

Delicious and traditionally Pakistani shami kebab with perfect texture and taste.

Provided by Mariam Sodawater

Categories     Snack

Time 1h25m

Number Of Ingredients 32

6-8 round red chili (or see notes)
5 clove laung
2 inch cinnamon (broken)
1 big black cardamom
½ teaspoon black pepper
1 bay leaf
1 tablespoon corriander seeds
1 teaspoon cumin
1 teaspoon black cumin
½ teaspoon fenugreek seeds (optional)
1 teaspoon salt
500 gram boneless beef (cut in small cubes, preferably beef chuck or beef roast or lamb shank)
250 gram or 1¼ cup yellow split pea (soaked for 2 hours in warm water)
1 potato (peeled and cut in chunks)
4 tablespoon Shami kebab Spice Mix
2 tablespoons oil
½ cup mint leaves
3 green chilies
2 inch ginger
4 fat cloves garlic
½ teaspoon turmeric
1 cup water (or more if needed)
3 tablespoon chopped fresh coriander
1 teaspoon chat masala (or more to taste)
1 cup chopped onion
1 egg (beaten)
2 hard-boiled egg (chopped)
3 eggs (for egg wash)
¼ teaspoon salt
¼ teaspoon red chili powder
Breadcrumbs (if using as needed)
Oil (for frying)

Steps:

  • Roast whole spices on medium heat for 1-2 minutes until fragrant. Then grind roasted spice finely in a coffee grinder. Shami Kebab masala or spice mix is ready.
  • In a pot take all ingredients of cooking meat. Cook for 45 minutes until meat is tender and yellow split pea is soft and mushy.
  • Burn all the excess water with constant stirring. This step is important.
  • Let the kebab mixture cool. Then in a chopper make a smooth mixture of yellow split pea and meat.
  • In a large dish take kebab mixture, mint fresh coriander, boiled egg, 1 beaten egg, chopped onion, chat masala and, salt. Mix well.
  • Grease your hands with oil and roll out kebab from the mixture.
  • Beat eggs with salt and red chilli powder.
  • Dip each kebab in egg and then in bread crumbs. (If using bread crumbs.)
  • Shallow fry each kebab in oil until golden brown and serve hot.

Nutrition Facts : Calories 171 kcal, ServingSize 1 kebab, Carbohydrate 10 g, Protein 8 g, Fat 11 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 53 mg, Sodium 167 mg, Fiber 3 g, Sugar 2 g, UnsaturatedFat 9 g

SHAMI KABAB (BUN KABAB)



Shami Kabab (Bun Kabab) image

Serve in a burger bun, raita, or even by itself. Can't really go wrong. Enjoy!

Provided by Sahreesh Momin

Categories     World Cuisine Recipes     Asian     Indian

Time 47m

Yield 12

Number Of Ingredients 18

2 pounds ground beef
1 tablespoon garlic paste
1 tablespoon ginger paste
1 teaspoon ground coriander, or more to taste
1 teaspoon ground cumin, or more to taste
½ teaspoon ground turmeric
½ teaspoon garam masala
½ teaspoon ground red chile pepper, or to taste
salt to taste
½ cup water
½ cup chana dal
½ cup chopped cilantro
2 eggs
1 tablespoon chopped fresh cilantro
½ teaspoon ground red chile pepper, or to taste
salt to taste
¼ cup bread crumbs, or as needed
¼ cup vegetable oil, or as needed

Steps:

  • Heat a stockpot over medium heat; add ground beef. Stir in garlic paste, ginger paste, coriander, cumin, turmeric, garam masala, 1/2 teaspoon ground red chile, and salt to taste. Add water and dal; simmer until meat is fully cooked and all water has evaporated, 30 to 35 minutes.
  • Blend beef and dal mixture together using an immersion blender in the stockpot. Add 1/2 cup cilantro; blend to combine. Roll spoonfuls of beef and dal mixture into into walnut-sized balls; shape into smooth flat patties.
  • Whisk eggs, 1 tablespoon cilantro, 1/2 teaspoon ground red chile, and salt to taste together in a bowl. Place bread crumbs on a plate. Dip each patty into egg mixture, then roll in bread crumbs.
  • Heat oil in a skillet over medium heat. Fry patties in a single layer until golden brown and crisp, 2 to 4 minutes per side.

Nutrition Facts : Calories 258.5 calories, Carbohydrate 8 g, Cholesterol 77.4 mg, Fat 17.5 g, Fiber 2.6 g, Protein 16.1 g, SaturatedFat 5.7 g, Sodium 144 mg, Sugar 0.9 g

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