Shami Kababs

Lebanese Kabab

    Marination:
  1.  Garlic (peeled and chopped) 2 cloves 
  2. Olive Oil 1 tbsp 
  3. Paprika a pinch 
  4. Salt to taste 
  5. White Pepper to taste 
  6. Chicken Breasts (cut into 2-cm strips) 2 
    7. Garlic Sauce:
  7. Yogurt 150 g 
  8. Garlic (peeled and grated) 1 clove 
  9. Flat-leaf Parsley (chopped) 1 tbsp 
  10. A squeeze of lemon juice 
  11. Salt to taste 
  12. For Serving 
  13. Lettuce leaves 4 
  14. Large tomato (sliced) 1 
  15. Tabasco sauce (for garnishing)

Recipe

  1. Marination: In a bowl, mix garlic, olive oil, paprika, salt and white pepper.
  2.  Add in the chicken pieces and mix them well. 
  3. Cover the bowl and refrigerate for at least 12 hours. 
  4. In a large bowl, add yogurt, garlic, parsley, lemon juice and salt and mix well. 
  5. Soak the wooden skewers in water 30 minutes prior using.
  6. Place a griddle pan on fire and heat until it starts to smoke out. 
  7. Thread the chicken pieces on the skewers. 
  8. Lay them on the griddle and cook for 5 minutes. 
  9. If a griddle pan is not available you can cook them in a wok or frying pan. 
  10. Turn to the other side and cook for another 5 minutes. 
  11. Remove and lay the chicken pieces on a serving plate. 
  12. Spread garlic sauce over them. 
  13. Decorate with lettuce leaves, sliced tomatoes and tabasco sauce.
  14. Or you can simply serve it with onion rings and tomato slices. 
  15. Serve hot.

Grilled Kabab

  1. Mutton or beef mince 1 kg
  2. Red chili powder 1 tsp
  3. Pounded chili 1/2 tsp
  4. All spices powder 1/2 tsp
  5. Paprika powder 1/2 tsp
  6. Kabab cheni 1/2 tsp
  7. Cumin seed powder 1 tbsp (roasted)
  8. Green chilies 8-10
  9. Ginger garlic paste 2 tbsp
  10. Onion 1 small
  11. Raw papaya powder 2 tbsp
  12. Lemon 1 tbsp
  13. Salt to taste
  14. Oil as required

Recipe

  1. Mix all ingredients and chopperize into food processor.
  2. Marinate for 1 hour in refrigerator.
  3. Make oval flat shaped kababs and grill on charcoal one by one.
  4. Oil with brush and turn until tenderize well.
  5. Serve hot.

Channay (Chick peas) Ke Kabab

  1. Chick peas 400g (Boiled) 
  2. Onion 1 medium (Finely chopped)
  3.  Gram flour 4 tbsp 
  4. Green chilli 4 (Finely chopped) 
  5. Tomato 1 medium (Finely chopped) 
  6. Cumin seeds 1 tsp 
  7. Garam masala powder 1 tsp 
  8. Crushed red chilli 1 & 1/2 tsp 
  9. Salt 1 tsp 
  10. Egg 1 
  11. Fresh mint 2 tbsp 
  12. Fresh coriander 2 tbsp 
  13. Oil fry frying

Recipe

  1. Mash the chick peas with a folk. 
  2. Now add all the ingredients mix well. 
  3. Grease your palms lightly with oil, make round flat shape kebabs. 
  4. Heat oil and fry the kebabs till golden on both sides, on high flame, then keep on paper towel to remove extra oil. 
  5. Serve hot.

Chicken Shami Kabab

  1. Chicken 1 kg
  2. Whole red chilli 15
  3. Onion 1 large (cut into small pieces)
  4. Ginger & garlic paste 1 tbs (heaped)
  5. Potato 1 large (cut into small pieces)
  6. Salt 1&1/2 tsp
  7. Chick peas 300g (soaked in water for 4 hours)
  8. Water 2 cups
  9. Onion 1 large (finely chopped)
  10. Green chilli 6 (finely chopped)
  11. Yogurt 2 tbs
  12. Garam masala powder 1 tsp (heaped)
  13. Egg 1

Recipe

  1. In a pan add the chicken, chick peas, salt, whole red chilli, onion, ginger & garlic paste, potato, water mix and cover and cook on low to medium till the potato, chick peas and chicken is cooked and the water dries. 2nd option add all the ingredients in pressure cooker and let the cooker run for 12 minutes after whistle.
  2. Once cooked leave it to cool completely.
  3. Now add the mixture in a chopper and chop well.
  4. Then transfer the mixture in a bowl add onion, green chilli, garam masala, coriander, yogurt, egg mix well cover and keep in the fridge for 1 to 2 hours.
  5. Once it settles grease your palms and make kabab shape (make layers first kabab then plastic bag and the the kababs and can freeze).
  6. Heat oil and shallow fry till golden on both sides.

Mutton Shami Kabab

  1. Beef 1 kg
  2. Whole red chilli 15
  3. Onion 1 large (cut into small pieces)
  4. Ginger & garlic paste 1 tbs (heaped)
  5. Potato 1 large (cut into small pieces)
  6. Salt 1&1/2 tsp
  7. Chick peas 300g (soaked in water for 4 hours)
  8. Water 2 cups
  9. Onion 1 large (finely chopped)
  10. Green chilli 6 (finely chopped)
  11. Yogurt 2 tbs
  12. Garam masala powder 1 tsp (heaped)
  13. Egg 1

Recipe

  1. In a pan add the Beef, chick peas, salt, whole red chilli, onion, ginger & garlic paste, potato, water mix and cover and cook on low to medium till the potato, chick peas and meat is cooked and the water dries.
  2. Once cooked leave it to cool completely.
  3. Now add the mixture in a chopper and chop well.
  4. Then transfer the mixture in a bowl add onion, green chilli, garam masala, coriander, yogurt, egg mix well cover and keep in the fridge for 1 to 2 hours.
  5. Once it settles grease your palms and make kabab shape (make layers first kabab then plastic bag and the the kababs and can freeze).
  6. Heat oil and shallow fry till golden on both sides.

Beef Shami Kabab

  1. Beef 1 kg
  2. Whole red chilli 15
  3. Onion 1 large (cut into small pieces)
  4. Ginger & garlic paste 1 tbs (heaped)
  5. Potato 1 large (cut into small pieces)
  6. Salt 1&1/2 tsp
  7. Chick peas 300g (soaked in water for 4 hours)
  8. Water 2 cups
  9. Onion 1 large (finely chopped)
  10. Green chilli 6 (finely chopped)
  11. Yogurt 2 tbs
  12. Garam masala powder 1 tsp (heaped)
  13. Egg 1

Recipe

  1. In a pan add the Beef, chick peas, salt, whole red chilli, onion, ginger & garlic paste, potato, water mix and cover and cook on low to medium till the potato, chick peas and meat is cooked and the water dries.
  2. Once cooked leave it to cool completely.
  3. Now add the mixture in a chopper and chop well.
  4. Then transfer the mixture in a bowl add onion, green chilli, garam masala, coriander, yogurt, egg mix well cover and keep in the fridge for 1 to 2 hours.
  5. Once it settles grease your palms and make kabab shape (make layers first kabab then plastic bag and the the kababs and can freeze).
  6. Heat oil and shallow fry till golden on both sides.