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Easy Shami Kebab (Instant Pot and Stovetop)

30 mins Cook
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Shami kebab are soft patties made with red meat and chana dal (yellow cut up peas), and then dipped in eggs and pan-fried. those kebabs are youngster-pleasant, obviously gluten-loose, and so healthful! This smooth recipe makes a large batch to experience some now, and freeze the rest for later.

My family loves Shami kebab, these are always in my freezer we mostly make it as a sandwiches patty along with tea.

Ramsha Baig

Shami Kebab

in case you’re Pakistani, it’s probably your mother/relative/aunty has a shami kebab freezer stash waiting for the following unexpected visitor, hungry baby, or lazy nighttime to strike.

It’s a really customary exercise, and with exact reason. It means whilst existence gets busy, there will be shami kebabs within arm’s attain. Silky, healthy, deeply flavorful kebabs geared up to be thawed, pan-fried and served to a someone who’ll in all likelihood be glad about them.

Shami kebab are not only freezer pleasant – as in no detectable alternate in texture, best, or taste – they’re also pretty versatile. Have them along with your afternoon chai, as a side to make any dinner menu extra plentiful, or, my preferred, in a shami kebab sandwich drizzled with ketchup or hot and bitter sauce.

Shami Kebab
Easy Shami Kebab (Instant Pot and Stovetop)

How to Make Shami Kebab

Shami Kebab are one of those kitchen endeavours that appearance lots greater intimidating than they in reality are. here’s a stroll-via:

  • Step 1: Grind the whole spices to make a shami kabab masala. in case you don’t have a spice/coffee grinder, you may also use a mortar and pestle, even though this may be greater tedious.
  • Step 2: add the red meat, lentils (dal/daal), onion, and spices to the instant Pot or stovetop together with water. cook dinner. Sauté out extra moisture.
  • Step three: Pulse to cut up an onion, a green chili pepper, and herbs in a meals processor. take away the ones and add the pork and lentil aggregate. procedure until smooth.
  • Step 4: Crack in an egg, mix the whole thing and shape into patties. Pan-fry.
  • Step five: Awe at how easy it became to actually make those treasures all alongside.

The History Behind Shami Kebab

Shami kebabs were actually brought to South Asia by the Syrians. In Urdu, the word “Sham” refers to ‘Syria’. Eventually, they were picked up and popularized in Mughlai cuisine.

To learn more about the origins and culture of Shami Kebab, check out this beautifully written piece by my friend Maryam, founder of the Saveur-award winning blog Pakistan Eats.

Shami Kebab Q&a

Can these be made an afternoon or two earlier and refrigerated earlier than pan-frying?
sure! you may preserve the aggregate (both shaped or as-is) included in the refrigerator for two-3 days.

Can shami kabab be baked?
sure, i used to be surprised that they bake quite well! Line baking sheet with parchment paper and lightly grease the top. Dip the kebab in the egg mixture as you typically would, and then bake them at 450°F for 12-15 minutes, turning midway.

Can shami be air-fried?
yes. Preheat the air-fryer to four hundred°F. Spray the bottom of the air fryer with cooking spray. place the egg-washed kababs at the greased tray and air fry at 400°F for six-7 mins on every aspect.

How do you freeze shami kabab?
As you shape the kebabs, place them on a tray and freeze 1 half to 2 hours. Then cautiously put off from the tray and switch them to an hermetic container or zipper storage bag.

How do you thaw them after freezing?
I go away them out at room temperature till barely thawed. If I’m in a hurry (that’s frequently), I’ll defrost them within the microwave before I pan-fry. if you’re afraid they’ll spoil, you can also skip thawing and pan-fry straight from frozen on low-medium heat. Coat in egg and cook for an extra 1-2 minutes per aspect.

Can you operate different meat besides ground beef?
yes! i have tried the usage of chicken tenders and cherished the consequences. in case you’re using a meat with less fat (like chicken breast), you could want to mix in an extra egg to assist bind the mixture. See under on the use of beef chunks instead of ground.

Using Beef Stew Meat Vs Ground Meat

Shami Kabab purists will, rightly so, insist that beef chunks should be used instead of ground beef. This lends them the traditional, silky texture with ‘resha’, as is often said in Urdu. I grew up with the ground beef version and that’s what I typically use. I hope to try it with beef ‘boti’ sometime and I’ll update you when I do.

The main difference will be an increase in cooking time (typically 45 min in the Instant Pot). You will also have to run the beef stew pieces in the food processor first, similar to haleem.

More Tips and Notes

The key to properly shami kebab is to get the mixture dry sufficient in order that the kabobs don’t have extra water and might keep their shape. if you feel the mixture is simply too wet, try sautéing longer than you observed you need to. when you have time, refrigerate overnight the mixture in a single day after permitting it to cool. finally, if it’s still not keeping up, strive including breadcrumbs to soak up moisture.
This recipe calls for the chana dal (yellow split peas) to be soaked for as a minimum 1 hour. Soaking longer (up to overnight) is even higher, however I’ve discovered that but lengthy you soak, a few bits of lentils are certain to remain in tact. (any other awesome recipe using this dal is my immediate Pot Pakistani Chana Dal.)

This recipe requires the chana dal (yellow cut up peas) to be soaked for as a minimum 1 hour. Soaking longer (up to overnight) is even higher, however I’ve found that but long you soak, some bits of lentils are bound to stay in tact. (any other super recipe the usage of this dal is my instant Pot Pakistani Chana Dal.)

How to Serve

When it comes to serving, Shami Kabab are incredibly versatile. Here are a few ideas:

  • Serve alone with hot and sour sauce, ketchup, or green sauce (chutney) of choice. (Preferably along with chai!)
  • Use as a patty for burgers (aka ‘bun kebab’), sandwiches or naan.
  • Serve as side along with pulao or naan along with chutney or raita.
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Easy Shami Kebab (Instant Pot and Stovetop)

Easy Shami Kebab (Instant Pot and Stovetop)

ramsha
Shami kebab are soft patties made with red meat and chana dal (yellow cut up peas), and then dipped in eggs and pan-fried. those kebabs are youngster-pleasant, obviously gluten-loose, and so healthful! This smooth recipe makes a large batch to experience some now, and freeze the rest for later.
prep time
50 mins
cooking time
30 mins
servings
20
total time
1 hour 20 mins

Equipment

Ingredients

  • Whole Spices

  • 1 tbsp coriander seeds

  • 2 tsp whole black peppercorns

  • 2 inch piece cinnamon stick, broken into a couple pieces

  • 1 small black cardamom

  • 2 green cardamom pods, seeds removed and pod discarded

  • 8 whole cloves

  • 1 tsp toasted or regular cumin seeds

  • To Cook

  • 1.5 lb (680 g) ground beef, (preferably full-fat)

  • 1 cup (195 g) chana dal washed and soaked

  • 3/4 cup water for Instant Pot or 4 1/2 cups water for stovetop

  • 1 (~210-270 g) medium to large onion, roughly chopped

  • 8-10 garlic cloves, leave whole – will be crushed later

  • 1 1/2 inch (1 1/2 tbsp ) piece ginger, minced or crushed

  • 1 medium bay leaf

  • 1/2-1 Tbsp red chili flakes

  • 1 tsp cumin seeds

  • 2-3 tsp kosher salt – See note 3

  • 1/2 tsp chaat masala, optional

  • To Chop

  • 1 (~80 g) small onion, coarsely chopped

  • 1 thai or Serrano green chili pepper, thinly sliced

  • 1/2-1/3 cup cilantro leaves

  • 2 tbsp mint leaves

  • For mixing

  • 1 egg, whisked

  • For pan-frying or baking

  • neutral oil, as needed

  • 1-2 eggs, whisked

Instructions

1
Add all of the ingredients listed under ‘Whole Spices’ to a spice grinder and grind until a powder is formed. You may also crush them in a mortar and pestle, though this will be more tedious. This will come to around 2 ½ tbsp ground spices. Set aside.
2

Instant Pot Instructions

Within the on the spot Pot, upload all of the ingredients listed beneath ‘To prepare dinner’ as well as the freshly ground spices. blend very well to mix. (No want to extra water than indicated even though it appears dry.)
3
Relaxed the lid and set the strain release to Sealing. pick the stress cook dinner setting and set the prepare dinner time for 20 minutes at excessive stress.
4
Permit the stress launch naturally for five minutes, after which circulate the stress release to Venting to release any last steam. Open the pot and choose the Sauté – excessive putting.
5
Sauté, stirring often, for 20 minutes, or till all the moisture has evaporated and the aggregate begins sticking to the lowest. (See be aware 1) Press Cancel to show off the instant pot and allow to cool. when you have the time, refrigerate overnight and they'll be even less complicated to form. remove the bay leaf.
6

Stovetop instructions

In a medium, lightweight Dutch oven or pot, add all of the ingredients listed beneath 'To cook dinner' along side the freshly ground spices and 4 1/2 cups of water. mix properly to mix. cover to convey to a boil over excessive heat. Use a slotted spoon to skim off any scum that rises to the floor.
7
Place the lid ajar and retain to cook dinner on excessive heat for 50 minutes to at least one hour (relying on thickness of your pot), stirring sometimes, until the chana dal (yellow break up peas) is absolutely cooked. over the last 15-20 minutes, stir often to completely evaporate any moisture. The mixture will start sticking to the lowest of the pan. (See word 1) turn off the heat and allow to chill. when you have the time, refrigerate overnight and they may be even less difficult to shape. put off the bay leaf.
8

After Cooking

Combine the onion, inexperienced chili pepper, cilantro, and mint within the bowl of a food processor. Use the heartbeat putting to finely chop (but not mixture) this combination. transfer to a big bowl.
9
Add the cooled beaf and lentil combination to the food processor. In batches, process this mixture until as clean as possible (~1 min). transfer this combination to the bowl with the chopped onion mixture. blend properly, then flavor and add salt, if preferred. add the whisked egg and mix to mix.
10
Using oiled arms, form ¼ cup heaped of the mixture right into a flat, round patty approximately 2 3/4 inches in diameter. hold with the rest of the combination. you may have round 20 patties. if you wish to freeze them, do so at this point. (See word 2)
11
Place the egg in a shallow bowl so you can dip the kababs as you cook dinner. warmth a large skillet, frying pan, or forged iron pan over medium-high heat. upload sufficient oil to coat the lowest of the pan.
12
Dip each facets of every patty into the egg wash. location three-5 patties inside the pan and allow them to prepare dinner for three-4 minutes on every side, the usage of a spatula to turn them over. Be careful no longer to crowd them too much or it will be more difficult to turn them. reduce warmth as necessary.
13
Remove from the pan, and place on a plate coated with a paper towel to take in any greater oil. Repeat until you have got finished pan-frying all the patties. cook dinner any leftover egg in the remaining oil and serve with the patties.
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