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Shammi Kebabs

Shammi Kebabs
Recipe type: Appetiser
Cuisine: Indian
Serves: 5
Prep time:
Cook time:
Total time:
There is a misconception that ‘kebabs’ are hard to make. These are anything but that. They are great as snacks, an accompaniment to a meal or simply as burgers for the kids’ school lunch. Also, with Ramadan going on, what a perfect time to make these wonderful kebabs. .
  • Minced Meat [Goat, Beef or Turkey] – 1lb
  • Channa Daal – ½ cup
  • Garlic – 3 cloves
  • Ginger – 1″ pc.
  • Green Chili – optional and to taste
  • Onion – ½ medium
  • Water – ¾ cup
  • Garam Masala – 1 tsp
  • Coriander Powder (Dhaniya powder) – 1 tsp
  • Cumin Powder – 1 tsp
  • Salt – to taste
  • Red chili powder – to taste
  • Egg – 1, beaten
  • Bread Crumbs – as needed for coating
  • Oil – for pan frying
  1. In a pressure cooker, add in most of the above ingredients – Meat, Daal, Garlic, Ginger, Green Chili, Salt & Water. Cook with the weight on high heat, allow it to whistle 1 time and then reduce the flame and cook for 25-30 minutes.
  2. Let the mixture cool to room temperature. Add in the Onions and grind well in a blender. Avoid using water.
  3. Add in the dry spices – Garam Masala, Coriander Powder, Cumin Powder & Red Chili Powder. Mix well.
  4. Add in the egg little at a time and mix.
  5. Shape the mixture into desired size patties. (Store the mixture in the refrigerator for a couple of hours if the mixture is too soft to make kebabs.)
  6. Heat some oil in a shallow skillet.
  7. Pour Breadcrumbs into a shallow plate.
  8. Roll the kebabs (patties) on the breadcrumbs.
  9. Shallow fry kebabs in oil on both sides till golden-brown.
  10. Serve with Imli (Tamarind), Mint or Green Chutney or good old ketchup.
  11. Makes 8 –10 kebabs (depending on size)
1. If mixture consistency is too watery, add a well-mashed potato or some bread crumbs. 2. Increase the amount of Garam Masala to get a spicier flavor.
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