Shami kababs are one of the popular local variety of kebabs in the Indian, Afghan, Pakistani, and Bangladeshi cuisines. They are garnished with lemon juice and/or sliced raw red onions, and chopped cilantro. They may be eaten with dipping chutney made from mint or cilantro. They are enjoyed as appetizer or snack.
- Mince / Ground Beef, Lamb or boneless chicken – 1kg
- Garbanzo beans soaked in water at least 2 hours or preferable overnight – 250g
- Onion peeled and diced – 1 Medium
- Ginger – 2 tbs
- Garlic – 1 tsp
- Salt – 1 tbs or to taste
- Red Pepper – 1 tbs or to taste
- Garam Masala – 1 tbs
- Green Chilies – 5 small or 3 large
- Parsley or Cilantro
- Egg – 1 no. (as a binder)
- Heat a large pot over low heat. Add ground beef or lamb or boneless chicken (your choice). Add soaked garbanzo beans, onion, ginger, garlic, salt, and red pepper. Let it cook it over low heat.
- Moisture in the meat will cook the whole dish. In case the mixture start to dry before everything is well cooked, you may add some water.
- Turn off the heat when the moisture is evaporated and mixture is cooked. Let the mixture cool off.
- In the grinder, add the mixtures, garam masala, green chilies (optional), egg, and cilantro. Grind all the ingredients coarsely. The mixture is ready to form kabob patties.
- Take the mixture enough to fit in your palms to make a patty. Wet the palms to avoid the mixture from sticking to your hands.
- Shallow fry the kabobs in vegetable oil until golden brown.
- Garnish with cilantro and enjoy as appetizer. You may freeze the kabobs for future consumption.