SHAMI KEBAB
Shami kebab is a popular local variety of kebab from the Indian subcontinent. It is part of the Pakistani, Punjabi, Indian, and Bangladeshi cuisines. Serve with sweet chile sauce or plum chutney.
Provided by Zainab Pervaiz
Categories World Cuisine Recipes Asian Indian
Time 1h31m
Yield 4
Number Of Ingredients 11
Steps:
- Place lentils in a container. Pour in enough water to cover and let soak, at least 30 minutes. Drain.
- Combine drained lentils, 4 1/4 cups water, ground chicken, onion, green chile peppers, ginger-garlic paste, garam masala, and salt in a large pot. Bring to a boil; reduce heat and let simmer until water has been mostly absorbed and lentils are soft, 20 to 25 minutes.
- Place the lentil mixture in a food processor and pulse until smooth. Stir in cilantro.
- Shape mixture into patties and dip into beaten eggs.
- Heat oil in a large skillet over medium heat. Pan-fry patties in batches until golden brown, about 3 minutes per side.
Nutrition Facts : Calories 492.5 calories, Carbohydrate 47 g, Cholesterol 147.7 mg, Fat 11.6 g, Fiber 20.7 g, Protein 46.2 g, SaturatedFat 2.3 g, Sodium 2128.2 mg, Sugar 6.1 g
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Yousf Sadaf
[email protected]Overall, I really enjoyed these shami kebabs. They were easy to make, delicious, and a great way to use up leftover chickpeas.
Krystal Williams
[email protected]These kebabs are a great make-ahead meal. I like to make a batch on the weekend and then freeze them. Then I can just pop them in the oven when I'm short on time.
Kibuka Jefferson
[email protected]I made these kebabs with ground turkey instead of lamb and they were still delicious. I think any ground meat would work well in this recipe.
Dylin Dennis
[email protected]I'm not a huge fan of chickpeas, but I loved these kebabs. The spices really masked the chickpea flavor.
eugyneous
[email protected]These kebabs are a great way to use up leftover chickpeas. I always have a can or two of chickpeas in my pantry, so this recipe is a lifesaver.
Sweet BoY ml. (Imdadul Haq Milon)
[email protected]I love the smoky flavor that these kebabs get from being cooked on the grill.
Gershon Kilonzo
[email protected]These kebabs are a bit time-consuming to make, but they're definitely worth it. The flavor is incredible.
Katerra Weikle
[email protected]I've made these kebabs several times now and they're always a crowd-pleaser. I highly recommend them!
Brighton Chiore
[email protected]These kebabs are a great way to get your kids to eat their vegetables. My kids gobbled them up!
sita subedi
[email protected]I love how easy these kebabs are to make. I can whip them up in under 30 minutes, which is perfect for a weeknight meal.
BABO HOSSEN
[email protected]A bit too spicy for my taste, but still delicious. I'll have to cut back on the chili next time.
Stacey Baldwin
[email protected]I made these kebabs for my vegetarian friends and they loved them! They said the texture was spot on and the flavor was amazing.
Global Prophetic Ministry
[email protected]These kebabs are so versatile. I've served them as an appetizer, a main course, and even a side dish.
DILAWAR ABBAS
[email protected]I love the addition of chickpeas to these kebabs. It gives them a unique texture and flavor that I haven't found in other recipes.
Laura Jones
[email protected]Wow, these shami kebabs were a hit at my dinner party! They were easy to make and had a flavorful, juicy texture. My guests raved about them.