Shami Kabab recipe


  • 1 stick of cinnamon
  • 1/2tsp zeera
  • 1 bari illaichi
  • 6 cloves
  • 10 whole black pepper
  • 8-10 Whole dried red chilies
  • 1 cup presoaked dal channa
  • salt (To taste)
  • 1/2 kilo boneless beef cut into small pieces
  • 1 tsp ginger paste
  • 1 medium sized onion coarsely chopped
  • 1 egg
  • 2-3 green chilies
  • 1/2 a bunch of fresh dhuniya leaves

Cooking Instructions

In a pot put with meat, salt, red chilis, chopped onion, black pepper, cloves,

bari illaichi, zeera, cinnamon, ginger and 3-4 glasses of water and leave to tenderize on low-medium flame.

Meanwhile boil the dal separately until soft.

When the meat has softened and water is dried completely add the dal and mix together.

Remove from heat and let cool.

Grind and add green chilis, egg and fresh dhuniya.Form into kababs and fry.

If you want to store them then arrange the formed kababs on a plate or tray without overlapping and put in a freezer for an hour.

Then remove and put in any bag or box in which you want to keep. Freeze until needed.

01 Mar 2011     3740 views     NON-Vegetarian       Appetizers > Hot Appetizers

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