The sizzling sound in the frying pan and the aroma that surrounds is sensational while preparing shami kababs. AND the taste…delightful! 🥘 Shami Kabab is a truly delicious treat at any time of the day. You can make sandwiches with it or serve it as snack, they are perfect for Ramadan, for Sahoor or for iftar. 🕌
I always prefer to make a big batch and freeze. The best part is that the kababs freeze very well so you can make several days or weeks ahead of time They become soggy and fall apart when completely defrosted, so fry them on medium heat within 10-15 minutes after taking out of the freezer.
If you walk into my home unannounced, chances are I will have some of these kababs in the freezer. Depending on the time, I serve them as snack with and a chatni or make a sandwich for lunch , or serve with rice dishes for dinner. You get the point? They are versatile and can be served anytime of the day.
Video Tutorial:
Ingredients:
Chicken (bone in) 1 whole, 2 lbs (you can substitute with boneless beef)
Garam lentil (Channay ki daal) 250 gm (1 1/4 cups)
Salt 1 tsp or to taste
Cumin seeds (zeera) 1 tbsp
Coriander seeds (sabut dhaniya) 1 tbsp
Whole red chilies (Sabut lal mirch) 10 - 12
Turmeric (haldi) 1/4 tsp
Ginger 1 tbsp
Garlic 1 tbsp
Onion quartered 1 medium
Cilantro 1/2 cup
Mint leaves 12 - 15
Onion 1 small
Green chilies 6 -8
Garam masala powder 1 tsp
Eggs 2
Oil for frying
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