Shami Kebab Mutton Or Chicken Recipes
CHICKEN SHAMI KEBAB
Make and share this Chicken Shami Kebab recipe from Food.com.
Provided by roja khan
Categories Pakistani
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Pour 3 cups of water in a pan, add chicken, washed lentils, all of the dry spices, ginger, and garlic. Boil mixture on medium heat until the meat becomes tender.Check that the mixture is just about dry. Remove from heat. Let it cool.
- Grind chicken mixture in a food processor.
- Break off 1 tablespoon of the mince paste, wet your palm and place it in the center of your palm. and make into round shape and then flatten each ball in the palm of your hand.
- Repeat this with the remaining mince. Heat a heavy based frying pan and add just enough oil to cover the surface.beat the egg and Coat the kebabs with the egg .Add 3 to 4 kababs at a time and fry on low heat to a crisp golden color on both sides.
Nutrition Facts : Calories 78.2, Fat 1.9, SaturatedFat 0.5, Cholesterol 50.6, Sodium 65.8, Carbohydrate 2.5, Fiber 0.9, Sugar 0.3, Protein 12.2
SHAMI KEBAB(MUTTON OR CHICKEN)
I just love these kebabs, my mom would make them every week. They can be made in advance, frozen and fried when needed.
Provided by Spice girl
Categories Lunch/Snacks
Time 1h10m
Yield 3-4 per person, 1 serving(s)
Number Of Ingredients 17
Steps:
- Soak split peas in water for 2 hours, or pour boiling water over and soak for 20 minutes.
- Peel onions and chop roughly.
- Peel and chop ginger and garlic.
- Heat oil in a large, heavy pan and soften onion.
- Add ginger, garlic and all powdered spices and fry for 1 minute.
- Add meat and split peas and stir constantly until all is mixed well and changes colour. Cook till peas soften slighty and the mixture is dry with no water remaining,cool, now add yoghurt.
- Transfer mixture to a processor, and whizzzzzzz to smooth paste.
- Check seasoning.
- Remove to a bowl, add eggs and mix, preferably by hand.
- Peel and chop the 3rd onion and mix with chopped corinander leaves.
- Form spoonfuls of mixture into walnut-sized balls, press your thumb into each as you form it to indent it.
- Insert a little of the chopped onion mixture and reform ball around it.
- Now flatten on palm of your hands and shallow fry, turning carefully to brown on both sides.
- Drain on kitchen paper and serve, hot with chappati and salad.
Nutrition Facts : Calories 4518.1, Fat 357.5, SaturatedFat 113.7, Cholesterol 1087.8, Sodium 5443.1, Carbohydrate 128.5, Fiber 43.8, Sugar 28.3, Protein 200.2
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- In a pan, add the mutton, water, red chilli powder, cumin seeds, black pepper, green cardamom powder, chana dal, garlic, ginger, cardamom pods, clove and salt. Cover the lid and bring the mixture to a boil. Reduce the heat and continue to cook, until water evaporates and the meat turns tender.
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