Raisha Shami Kabab
Raisha Shami Kabab
Shami Kabab or "Syrian Kebab", is a local variety of Kabab. It is a popular Middle Eastern dish all over South and Western Asia. It is composed of a small patty of minced meat, generally beef, but occasionally lamb or mutton, with ground chickpeas and spices. Shami Kabab is eaten as a snack or an appetizer.Shami Kabab is best served with Pilau or Biryani. This recipe is a bit different as I haven't used a chopper to grind the Kabab but instead have just mashed it so that the Kababs are stringy. I especially love these Raisha Kababs as you can enjoy the meaty flavour to the fullest. You may freeze them and fry them when required. It is a great snack and you can use it in many ways.Do give this recipe a try as it is quite simple and very flavourful!
Ingredients
Ingredients for Shami Kabab Spice Mix
- 1.5 tbsp Corriander Seeds
- 1 tsp Cumin Seeds
- 5-6 Red Button Chillies
- 3 Green Cardamom Elaichi
- 1/2 tsp Black Peppercorns
- 1 Black Cardamom
- 1/4 tsp Nutmeg Powder
- 5-6 Cinnamon Sticks 1 inch long each
- 4 Cloves
Ingredients for Cooking the Meat and Daal
- 1/2 kg Boneless Meat Chicken/Beef/Lamb/Goat
- 3/4 cup Split Chick Pea Lentils Channa Daal
- 1 tbsp Green Chilli Paste
- 1 Onion (cut in 4) 150 gms
- 6-8 Garlic Cloves
- 1 tbsp Oil
- Shami Kabab Spice Mix Need to grind all the ingredients mentioned above into powdered form
- Salt According to taste
Ingredients for Binding the Kabab
- 3 tbsp Bread Crumbs
- 1/2 cup Chopped Coriander and Mint Leaves
- 1-2 tbsp Chopped Green Chilies
- 1 Egg Well Beaten for Coating
- Oil For Shallow Frying
Instructions
Preparation of Shami Kabab Spice Mix
- Grind all the ingredients together into a powdered spice mix and keep it aside
Instructions for Cooking the Meat and Daal
- In a deep dish add the Boneless Meat, Split Chick Pea Lentils, Onions, Green Chilli Paste, Garlic Cloves, Oil, Shami Kabab Spice Mix Powder (all of it) and Salt
- Now add just enough water so that all the ingredients are submersed
- Keep adding water in between if the water dries out
- Let your Meat and Daal cook until it is completely tender and is mash able. The mixture should be dry
- Don't use a chopper to blend the mixture or else your Shami Kababs won't be stringy
- Just use a potato Masher or a wood spoon to mash all the ingredients together until it is smooth
- You will notice that your meat will be stringy
- Now add the Bread Crumbs, chopped Coriander and Mint leaves and the Chopped Green Chilies to the Shami Kabab mixture and mix it well using your hands. Adjust Salt level at this stage if required
- Once the Shami Kabab mixture has completely cooled down, make equal sized balls and form a flat patty or Kabab
- Once formed, refrigerate these Kababs for 15 minutes before frying. You may also freeze and store them if you are not using them immediately
- Now dip each Kabab in the beaten egg and shallow fry them on medium heat
- Once they turn golden brown on both sides, your Kababs are ready
- Serve them with Chutney and fresh Salad or use as a side dish
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