Easy, Authentic Shami Kabab Recipe | শামি কাবাব রেসিপি | WithASpin (2024)

FAQs

How do you make Shami Kabab not break? ›

Kababs fried on the griddle like Shami, Chapli, Gilawati etc. don't break up usually if mixed and compacted well. The best binder to prevent breakage is actually plain salt. Do not add anything wet to the mince.

If mixture consistency is too watery, add a well-mashed potato or some bread crumbs.

If the mixture is too wet, the kebabs will not hold their shape and will disintegrate while frying. You can also place the shaped kababs on a flat tray/platter and put them in the freezer for some time to settle. This will help them hold their shape while frying.

Shami kababs are boiled or sauteed meat (beef or lamb) and chickpeas (chana daal) with whole hot spices (garam masala, black pepper, cinnamon, cloves, bay leaves), whole ginger, whole garlic and some salt to taste until completely tender.

Binding Agents: Use binding agents like gram flour (besan) or breadcrumbs. These ingredients help hold the mixture together, preventing the kebabs from falling apart during cooking.

Wrong ratio of beef and chana daal: For good tasting shami kababs, the ratio of beef and chana dal is crucial. Too little chana daal will result in the kabab mixture being too runny. The kababs will not bind together and will be difficult to shape and fry. If there is too much chana daal, the kababs turn out very dry.

If the Chicken Shami Kebab mixture is too wet then 1-2 tsp besan or gram flour or add breadcrumbs and it will absord the excess moisture. Skipping egg is not remommended as eggs make the kebabs moist and soft.

Overcooking can first be avoided by choosing the right protein. In comparison to leaner meats, marbled cuts like chunks of ribeye, flavorful chicken thighs, fatty pork belly, or tender lamb shoulder will produce juicier results because the latent fat melts onto the muscle fibers.

It shrinks because the water and fat cook out of it. There's not much you can do other than doing everything you can not to over cook it. You can buy only the leanest cuts & that will help some, but there will still be water loss.

Seekh kebabs are a standard item on the menu of kebab stalls in India, and they're also my favorite type of kebab. They're slightly hot and spicy and use a combination of toasted chickpea flour and egg as binding agents to hold the meat together.

What makes the perfect kebab? ›

The Meat and Veggies

Traditionally made with marinated lamb, modern shish kebab ingredients range from beef to pork, chicken, seafood, and even tofu. The meat generally gets marinated for up to a day ahead, both for flavor and tenderness. Do this before you put it on the skewers.

fried round disk-like kebab.

Shami/Sheek kebab are often made with the same ingredients, it's the way of cooking that makes the two different. Shami : shallow fried (burger shaped). Sheek : cooked on the skewer over the fire or in the Tandoor Oven (sausage shaped).

Nawab Asaf-ud-Dulah's love of food is also said to have led to the invention of the Shami kebab. This is one of Lucknow's many contributions to kebab cookery. In contrast to the Mughal emperors who ate sparingly, the nawabs of Oudh were gluttons. Indeed, Asaf-ud-Dulah became so fat that he could no longer ride a horse.

Why do my kebabs fall apart? Too much moisture or oil in the meat mixture can prevent the kebab mix from sticking together. To fix that, you could either add some breadcrumbs or cornflour or a whisked egg to bind it better.

Adding salt before you mix your meat will help break down the meat protein which will give your meat a more gluey consistency which will help the meat hold together better. (This is also how you get that springy chew to the meat as well.)

If the Chicken Shami Kebab mixture is too wet then 1-2 tsp besan or gram flour or add breadcrumbs and it will absord the excess moisture. Skipping egg is not remommended as eggs make the kebabs moist and soft.