How to make Best Shami Kabab

About the recipe for Shami Kabab:

 Shami Kabab is one of the best non-vegetarian snacks to start with. Not only will you love to eat it but you will also enjoy cooking this spicy breakfast. Shami Kabab is a succulent chicken/lamb with Chana dal which spicy masala is stuffed inside and fried crispy on the outside.

This foolproof recipe with authentic flavors for traditional Shami kabab. So the kababs are freezer friendly and can be stored for up to 4 months. Get the Secret Tips for the Perfect Kabab. 

Serve with coriander or mint sauce. Put chicken, mutton, or beef inside your Shami. It's up to you. What kind of meat would you like to put in. We will use chicken in this recipe

Ingredients:

• 1 cup Chana dal
• 2 tablespoons oil
•  1 tablespoon cumin
•  7-8 cloves 
• 7-8 tablespoons black pepper
•  2 tablespoons cinnamon
•  2 tablespoons coriander
• 1 teaspoon celery 
• 3 whole red chilies
• 1/2 teaspoon chili flakes
• 500 grams of boneless chicken
• 1 tablespoon salt
• 1 cup water
• 1 piece of ginger, finely chopped.
• 2 green peppers
• 2 cloves garlic, finely chopped
• 1/2 cup coriander leaves, chopped
• 1/2 cup mint leaves, chopped
• 2 eggs

Method

1, Soak 1 cup dal Chana for at least 30 minutes.

2, Heat oil in a pressure cooker and add cumin, cloves, black pepper, cinnamon, coriander, celery, red pepper, and chili flakes. Fry for 1-2 minutes.

3, Now add soaked gram dal Chana and mix well.

4, Add boneless chicken and salt. So add the required amount of water and boil.

5, Cook until all the water has evaporated and the chicken is soft.

6, Let it cool for a while, and then make a thick paste of all the ingredients.

7, Add ginger, green chilies, garlic, coriander, and mint leaves to the paste. Mix all the ingredients well.

8, Now add raw egg liquid and mix well.

9, Make kebabs of any desired shape and size using your palm, usually flat round shapes are used more.

10, Now dip the kababs in the egg yolks and fry until golden brown on both sides.

11, You can serve the kababs hot with the sauce of your choice.

Common Questions

Q1, How to prevent Shami kebabs from breaking?

The answer, Here are some tips to keep in mind when making these kebab recipes

• Always grind in a food processor instead of a mixture.
• For best results, refrigerate the grinding flour or keep the Syrian kebabs for 1 hour to better fold.
• Adding eggs will prevent them from falling off while frying. 

Q2,Why do Shami kababs break?

The answer is that it is important to cook the meat and DAL CHANA  mixture until all the water in the mixture has completely evaporated before removing it from the heat. If the mixture is too wet, the kebabs will not retain their shape and will crumble when fried.