Shami Kabab literally means Syrian Kabab (Sham) in Arabic. Some are of the opinion that these kebabs were introduced to South Asia during the Mughal era by Muslim emigrants from the Middle East. They had employed cooks from all over the Muslim world to serve in the royal kitchens. Some of the cooks were from Syria as well. The Sham refers to either Syria specifically or the Levant in general, and these kebabs literally means Syrian kebabs or Levantine kebabs in Arabic.
[Above info source: wiki]
My Ammi started making these shami kebabs in the month of Ramadan few years back. And since then its a huge hit! :D I inherited this recipe from her and now i can comfortably make these lovely delicious kebabs. So here goes the recipe of how we all can make Shami kebabs.
|Kebab patties before frying|
Kheema/ Minced mutton or beaf -1 kg
Chana daal/ Split chickpeas- a fistfull
Onions - 2 small
Red chilli powder- 2 tbsp
Haldi powder- 1 tbsp
Coriander/Dhani powder- 2 tbsp
Ginger Garlic paste - 2 tbsp
Grated coconut -1 small coconut
Garam masala Powder- 1 tbsp
Salt to taste
Breadcrumbs ( rusk powder) - as req'd
1. Wash, clean and pressure cook the kheema with all the other ingredients in it except for the eggs and bread crumbs.
2. Once its cooked well, drain the excess water.
3. Grind the kheema mixture to a fine paste.
4. Remove the batter and add two eggs ( or as required) and mix well.
5. Make patties and roll over bread crumbs and deep fry!
Your shami kebabs are all ready to be gobbled up! Enjoy with tomato sauce.