Shami Kabab

December 24th, 2009

Shami Kabab is such a favorite choice of kabab in my family as swell as other Indian-Muslim homes. This kabab goes way back in the day when Syria was a prominent cultural and trade center. Infact, Syria is called Sham in Arabic,hence, the name Shami Kabab. Many people are scared to try making it on their own for the first time because it can seem a little complicated. But, this quick and efficient recipe begs to differ.

Syrian Shami Kabab

Syrian Shami Kabab


1 kg washed and drained Qeema (Mutton Minced Meat)

250 gms Chana Daal (type of pulses)

5 Dried Red Chili

2 whole garlic

2 Chopped Onions

2 Kormas

2 Bay Leaves

2 Cloves

1 Cinnamon

1 tbsp salt

1 inch ginger

1 tsp Cumin Seeds

1Potato to add to quantity (makes no big difference in taste or texture)

1 Onion

1 tbsp Kevra Water

1 tbsp Fennel Seeds

2-3 Green Chilies

2 Eggs

Bunch of Coriander and mint (summers)

Add all of the above and ½ cup water in cooker and cook on dim for 20 mins after 1 whistle. Cool gradually and get rid of extra water over the flame and an open lid.

Pick out the kadha masala (whole spices) as they will not be able to blend in a food processor

Blend the rest in a food processor. You might want to do  this in parts depending on the size of your food processor.

Fry onion and fennel Seeds (saunf).

Take off flame and mix this with grinded kebab.

Add chopped chilies and coriander and mint. Add eggs Kevra and make tikki (small patty)

Store in freezer and when needed, shallow fry.

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