Persian Shami Kabab Recipe (Simple Steps)

Jump to Recipe Print Recipe

Shami Kebab is one of the most popular and delicious Iranian dishes. Shami Kabab is made with meat, potatoes, onions, eggs, salt, pepper, and turmeric and is usually served cold or hot with bread or rice (the ingredients are similar to Kotlet.)

It can be served as a main course, appetizer, travel meal, or cold sandwich. Shami Kabab Recipe can be made entirely vegetarian by substituting mushrooms and soy instead of meat so that vegetarians can also enjoy this food.

Making Shami kebab may take some time, but the final taste of this dish will make up for all the hassle. Stay with Cooking County with the Shami Kabab Recipe.

How to Make Shami Kabab?

Ingredients of Shami Kabab Recipe

300 grams minced meat
2 medium potatoes
1 egg
1 large onion
2 tablespoons chickpea flour
4 medium tomatoes
Salt and black pepper as needed
Turmeric and oil as needed

Directions

Step One

To prepare Shami kabab, first, take the skin of the potatoes, then grate it and take the extra water from the potatoes by hand pressure. Pour the grated potatoes into a large bowl.

Step Two

Grate the onion in the same way and after taking the extra water, add it to the potatoes. At this stage, add the minced meat with some salt, black pepper, and turmeric to the mixture of potatoes and grated onions.

Step Three

Now, mix the ingredients well and knead for a few minutes by hand until smooth. Then, add a little chickpea flour to make the yeast more cohesive and not watery.

Step Four

After mixing the yeast ingredients, add an egg to it and knead it again for a few minutes if it is not cohesive enough. Now put cellophane on the bowl and put it in the refrigerator for an hour.

Step Five

If you do not have enough time, you can fry it and skip the refrigerator after the ingredients are ready. However, if possible, put the dinner in the refrigerator for a few hours to have a tastier Shami kebab at the end of cooking.

Step Six

After a few hours, when it has rested well, take it out of the refrigerator, put a suitable pan on the heat, pour some oil into the pan, and let it heat well.

Step Seven

After the oil is well heated, cut the ingredients into pieces by hand and put them in the oil until they are fried. When the Shami kebabs are fried and colored, turn them over so that the other side is also fried.

Step Eight

To prepare the kebab sauce, chop the tomatoes and fry them in a suitable pan with a little oil until they are oiled, then add some salt and black pepper. In preparing this sauce, we can also use mushrooms and bell peppers.

Shami Kebab Serving Ideas

After frying both sides of Shami kababs:

Please put them in a dish.
Design it with tomato sauce, pickles, and cooked carrots.
Finally, serve them with bread or rice.

Using Beef Stew Meat in Shami Kabab

True devotees of Shami Kabab would, understandably, argue that ground beef need to be replaced with pieces of meat.

This gives them the classic, smooth texture known as “resha,” as it is sometimes described in Urdu. I grew up with the ground beef version and that’s what I normally use.

The primary distinction will be a longer cooking time (the Instant Pot usually takes 45 minutes). Like with haleem, you will also need to pulse the chunks of beef stew in the food processor first.

The History Behind Shami Kabab

In actuality, it was the Syrians who introduced shish kebabs to South Asia. The term “Sham” in Urdu means “Syria.” They eventually found their way into Mughlai cuisine and gained popularity.

Check out this wonderfully written article by my friend Maryam, the creator of the Saveur-award winning site Pakistan Eats, to discover more about the history and culture of Shami Kebab.

Key Points for Making Shami Kabab

Pay attention to the amount of meat you use. If the amount of meat in Shami kebab is more than other ingredients, it will be harder.
To make the Shami kebab have a sour taste. You can add some pomegranate molasses to it.
Adding ground bread or breadcrumbs and chickpea flour will prevent the kebab from hardening.
You can slice and fry a few potatoes to have a more beautiful side dish when eating kebabs and eat them next to the kebabs.
Depending on your taste, you can add a little garlic powder to your dish to have a better taste.
Beef is better than mutton when preparing kebab dinner because beef is less fat and makes Shami kabab more delicious.
Using a non-stick pan for frying kebab Shami is better to consume less oil.
You can also use the authentic shami kabab recipe to create variety in the taste of Shammies. Split peas are also used in the preparation of Indian recipes. In this way, the meat and cobs are boiled. Then all the ingredients except the vegetables are mixed in a food processor. Then we chop the vegetables into slices and add them to the kabab sauce. The Indian kebabs are cut into the size of a ping pong ball and fried in hot oil.

It is better to use frying oil for making Shami kebabs because it will not be absorbed into the shami kebabs and makes the dish crispier. Frying oil does not burn quickly at high temperatures and does not cause the kababs to turn black.

Do not forget to make this Persian shami kabab recipe and share it with us. If you also have any related questions about the Shami Kabab recipe, please do not hesitate to ask.

How to Store Shami Kabab?

The original Pakistani freezer-friendly dish is shami kebabs. They are really convenient to have on hand, freeze well, and only need minimal preparation to be ready to eat right out of the freezer in a matter of minutes!

Place the kebabs close to one another on a tray or container coated with greaseproof paper, being careful not to overlap too much as this might cause them to stay together.

Avoid stacking Shami Kebabs on top of one another. Should the tray be too small, place an additional piece of greaseproof paper on top of the initial layer of Shami Kebabs before placing the remaining Kebabs on it.

Place the lids, foil, or clingfilm over them and freeze for approximately 24 hours, or until they are completely frozen.

FAQs on Shami Kabab Recipe

What is used to make Shami kebab?

Shami kababs are made by boiling or sautéing entire spicy spices (garam masala, black pepper, cinnamon, cloves, bay leaves), whole ginger, whole garlic, and a small amount of salt to taste until the meat (beef or lamb) and chickpeas (chana daal) are fully soft.

How can I prevent the breakage of my Shami Kabab?

To avoid breaking, let each kabab cook for one to two minutes before turning it over. Fry your shami kababs after dipping them in a hand-beaten egg if they are still cracking.

How are Shami kebabs bound?

A well-prepared shami kabab requires not just selecting beef with sufficient fat to maintain its juicy and moist texture, but also a precise ratio of cooked chana daal to minced meat, preferably 1kg of meat to 250g of daal. The texture will be softer the more chana daal there is.