Place of origin | Punjab, Pakistan and India |
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Region or state | Indian subcontinent |
Serving temperature | With Tea |
Main ingredients | Meat, fish and spices |
Variations | Many variations exist |
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Cookbook: Shami Kabab Media: Shami Kabab |
This article is part of the series |
Indian cuisine |
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Regional cuisines
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Ingredients / types of food
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Shami Kabab or Shaami Kabab (Punjabi: شامی کباب, Urdu: شامی کباب, Hindi: शामी कबाब) is a popular local variety of kebab from the Indian subcontinent. It is part of the Punjabi, Indian, and Bangladeshi cuisines.[1] It is composed of a small patty of minced or ground meat, (usually potato or paneer in India, but occasionally lamb or mutton), with ground chickpeas, egg to hold it together, and spices.[2] Shami kebab is eaten as a snack or an appetizer. Shami Kebab is served to guests especially in the regions of Punjab, Kashmir, Uttar Pradesh and Sindh.
Shami kebabs are a popular snack throughout Bangladesh, India and Pakistan.[3][4] They are often garnished with lemon juice and served with sliced raw onions as a side salad, and may be eaten with chutney made from mint or coriander. They are also served along with Sheer Khurma during Eid celebrations.
This article is part of the series |
Pakistani cuisine پاکستانی پکوان |
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Preparation
Shami kababs are boiled or sauteed meat (beef or chicken) and chickpeas (chana daal) with whole hot spices (garam masala, black pepper, cinnamon, cloves, bay leaves), whole ginger, whole garlic and some salt to taste until completely tender. Onions, turmeric, chili powder, egg, chopped green coriander, chopped green chillies and chopped mint leaves may be added in preparing kebab. Garam masala powder (ground spices) may be used in place of whole hot spices.[5][6][7]
The cooked meat is then ground in such a way that is fibrous and does not become a paste. It is then shaped into diamond or round patties and is shallow fried.
Serving
Shami kebabs may be served with roti along with ketchup, hot sauce, chilli garlic sauce, raita or chutney. Before serving the kebabs, it is also common to dip them in a beaten egg mixture and double fry them. They are also commonly eaten in Hyderabad with ordinary rice or chapati.
See also
- Sindhi cuisine
- Indian cuisine
- List of kebabs
- Pakistani cuisine
- Pakistani meat dishes
- Bengali cuisine
- Food portal
- Pakistan portal
- India portal
References
- ^ http://www.fauziaskitchenfun.com/shami-kabab
- ^ http://www.indianfoodforever.com/mughlai/shami-kabab.html. Brief Intro Shami Kebab
- ^ http://www.mamtaskitchen.com/recipe_display.php?id=10119 : Shami Kebab as snacks
- ^ http://zabihabites.com/spring-shami-kabab/ : Shami Kebab as a Snack in Spring Season
- ^ http://www.angelfire.com/country/fauziaspakistan/shamikabab.html :Beef Shami recipe
- ^ http://indianfood.about.com/od/lambdishes/r/shamikabab.htm :Lamb Shami kebab
- ^ http://fortheloveofyum.wordpress.com/2011/04/01/chicken-shami-kebabs/ : Chicken Shami Kebab