Shahi Shami Kabab

Shahi shami kebab is the real essence of Pakistan. Shahi shami kebab is made at every special event here in our country. Shahi shami kebab is very cultural and traditional. Special guests are treated with shahi shami kebab. Shahi shami kebab is served with so many traditional dish...Read More

Shahi shami kebab is the real essence of Pakistan. Shahi shami kebab is made at every special event here in our country. Shahi shami kebab is very cultural and traditional. Special guests are treated with shahi shami kebab. Shahi shami kebab is served with so many traditional dishes. There are a lot of recipes available for shahi shami kebab. Here is a very easy and unique recipe of traditional shahi shami kebab.
Shahi shami kebab is served with biryani, pulao, and qorma sometimes. Shahi shami kebab is also served at snack time or hi-tea. People also make sandwiches out of shahi shami kebab. You can have shahi shami kebab with green chutney. Children love to eat shahi shami kebab with ketchup. They are also a treat in Ramzan especially at the time of sehri. People love to eat shahi shami kebab with parathas.
Hope you like this easy recipe of shahi shami kebab. Enjoy it with whatever dish you want whether its pulao biryani or as a sandwich or just simple shahi shami kebab with chutney. Hide

single recipe
Recommended By Chef To Prep
To Cook Servings
2745 0

Ingredients

Beef_gid433'>Beef, Chicken_gid437'>Chicken or Mutton_gid447'>Mutton: 1/2 kg, minced
Daal Chana: 1 cup, soaked
Potatoes_gid558'>Potatoes: 2, bOiled
Eggs: 2
Garlic_gid588'>Garlic: 4 Cloves
Fresh Coriander_gid28'>Coriander: 2 tablespoons, finely chopped
Green Chilies: 2, finely chopped
Ginger_gid29'>Ginger: 1 Teaspoon, finely chopped
Fresh Mint: 2 tablespoons, finely chopped
Oil_gid18'>Oil For Frying
Garam Masala Powder: 1 Teaspoon
Shami Kabab Masala: 1 packet (50 grams)

How to make Shahi Shami Kabab

METHOD:

Mix together minced meat, ginger, garlic cloves, garam masala powder, and Shami Kabab Masala in a large pot with 2 glasses of water and the pre-soaked daal chana.

Cook on low heat for half an hour until the meat and daal are tender.

Raise the heat to evaporate any excess water, then turn off the heat and let the mixture cool.

Grind the cooled mixture in a chopper, beat in the eggs and add the potatoes, coriander, mint and green chilies.

Shape into patties and fry in hot oil.

Posted By: Noreen, Karachi

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