Shami kabab .. urgent query

Lifestyle Parenting, Household Affairs and Cuisine corner
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I havnt made shami kabab before .. looking at the recipes some say use mince meat some say small pieces of boneless lamb…

Which one is easier to handle and gives better results, can anyone advise me please?

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Re: Shami kabab .. urgent query

i always made with mince meat and they turn out fine, for chicken shami kebab u have to use samll pieces of bonless chicken not the minced one.i want to try Chef zaki'sr shami kebab recipe it is very different.

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Re: Shami kabab .. urgent query

Thanks for sharing your advise gshaheen .. yeah , I was looking at his recipe , it was really different. Then I lookd at Chef Rahat’s one and she uses lamb pieces … :hmmm:

Is there a key differece between using mince and lamb pieces? does the texture o the kabab change in any way?

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Re: Shami kabab .. urgent query

really dont know , never tried it with meat pieces. but i think it will have more texture and also meat strands(dont know if this is the right word) and bit more chewy. Rahat's recipes r good too .i am sure if u follow her recipe u wont be disappointed.

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Re: Shami kabab .. urgent query

Boneless chunks give really nice kababs. The ones with mince dont/cant taste that good.

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Re: Shami kabab .. urgent query

Thanks everyone for the valuable input.

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Re: Shami kabab .. urgent query

I have seen my wife use small pieces and I asked why she uses small pieces vs qeema , she said her mom used to make shami kabab that way . Kar low jo karna hay. :cb:

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Re: Shami kabab .. urgent query

My mum makes it both ways - its quicker using the mince but much nicer using the small pieces of chicken - she cooks the chicken first with all the masalas etc and then takes the chicken pieces off the bone - hence takes longer but much tasty!

gshaheen- please post chef zakir's recipe :=)

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Re: Shami kabab .. urgent query

wow chicken ki shami kababs ... so is the recipe almost similar to the lamb ki kababs ? Like do you add chana daal in the chicken kababs as well?

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Re: Shami kabab .. urgent query

My mom makes chicken shami kababs the same way, with chana daal. Like Maheen2002 said, she also uses the chicken on the bone and takes it out later on

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Re: Shami kabab .. urgent query

CB I've always used mince meat in the past, and then grinded it through the machine...I think regardless of whether you use mince or cubes, it has to be blended with the daal...

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Re: Shami kabab .. urgent query

my mum uses peices of lamb on the bone and then once its boiled with channa daal its very tender and falls off the bone, she says she uses lamb on the bone because it gives more flavour, her kebabs are famous and people order them specially for events/dawats :)

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Re: Shami kabab .. urgent query

I've done mostly with boneless meat (beef or chicken), and they turn out better than mince meat (imo). It does take longer...and you need a food processor to mash it up.

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Re: Shami kabab .. urgent query

D'you know,I have never got the hang of making shami kebabs with meat..they do taste different.I know wevryone in Pakland makes them like this and deep frys them.My MIL's ones were excellent.Bit more 'resha' like tho'.

But my mum's always made them with mince,so that's how I do too.MA...they do turn out good and do not break.I also can't do the stuffed ones,so just add the hara masala with the mince.

With chicken ones,I prefer to make them with thigh meat...white part makes them too dry IMO.

CB...I have found that you should grind the meat when it's cold.Makes better kebabs,I found.

Just goes to show how many different ways you can cook one item.Everyone has their own way,esp if taught by Ammi.

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Re: Shami kabab .. urgent query

Resha like comes from botian and not from mince but the meat should very lean. And the botain should be small (not large) and mash them either on sil/batta or on pata/bailan instead of any machine.

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Re: Shami kabab .. urgent query

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Re: Shami kabab .. urgent query

Things to be taken care of for making shami kebabs:

Daal should 1/4th of the meat - 1 kg meat then 250 grams daal
Soak daal for 2 hours
Put water in 175% of daal
Do not forget to put bari illachi
Once meat and daal is tender and there is no water in the pot, keep the lid open for 10-15 minutes and then start mashing manually.

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Re: Shami kabab .. urgent query

Ohh me gosh , these are some super brilliant tips .. thanks every one for the input … the shami kababs came out perfect … I made them with the boneless lamb cubes this time round .. but inshallah next time will be trying it with mince …

Thanks again :hugz:

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Re: Shami kabab .. urgent query

i think boneless meat shami kabab is easy to handle

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Re: Shami kabab .. urgent query

acording to one kg chicken or lamb(no mince,no bone less)
one cup dal chana(dont put more than this)
4 5 big whole cloves
one big piece ginger cut it in pieces
medum size 14 green chilli(can b add more)
4 tomatos
one table spoon whole kala zera
salt,red chilli powder,turmric powder
add 3 glass of water and boil it .let it half cool then clean it with bones(its bit hard not tomuch)
now grind it in MARBLE OR WOODEN DURI .grinder not at any cost.big diffrence of taste.
when there is no more RESHA left in meat then add onion in small pieces and fresh coriander.mix them well
make the shap what u want dip in egg and fry it
its taste is really really good