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Most recipes call for cooking whole spices with meat. But, I found grinding cooked spices with beef and lentil mixture difficult. And no matter how vigilant you are, some spices would still linger in the kabab. Get this fool-proof recipe for traditional shami kabab with authentic taste. These kebabs are freezer-friendly and can be stored for up to 4 months. Get the secret tips to perfect kebab.
If the shami kabab gets broken while frying then adds a layer of egg or mix the egg in shami kabab before making Patti. Marinate the Meat - Sprinkle salt and freshly squeezed lemon juice on meat strips and coat the Bihari kabab masala over the meat and let it marinate for 4 to 5 hours. Overnight is best! They are immensely popular and easy to make kebab. As these kebabs have cooked meat you can store them for a longer period. They are also spelled as shami kabab. For binding instead of gram flour (besan), corn flour or corn starch and all-purpose flour (maida) can also be used. You can even use bread crumbs.
What Kind of Meat To Use
Store homemade Bihari Masala in a dry air-tight jar at room temperature. HOW LONG THE MASALA WILL LAST? Cook - Choose your preferred cooking method to cook the kabab. You can bake in over, grill on an electric griller, and simply bbq the kabab. Bbq is the most common method to cook Bihari kabab. A mere mention of seekh kebabs instantly transports me to the colorful streets of Old Delhi. We often thronged to Jama Masjid area in heart of the walled city to eat seekh kabab rolls. Kebabs right off the tandoor wrapped in paper thin rumali rotis (flatbreads) and sliced onions. A drizzle of fiery green chutney and sprinkles of tangy chaat masala made them super delicious. What is Seekh Kabab? Ginger Garlic Paste - Grind equal quantities of ginger and garlic in a small blender. Or you can hand pound in mortar pestle. Mutton/beef Keema - 500 gms | Chana dal - 1 Cup (Soaked) | Onion - 1 Medium Size | Garlic - 4 cloves | Ginger - 3x3 inches | Cumin Seeds - 1 teaspoon | Coriander Seeds - 1 teaspoon | Whole Red Peper - 6 | Salt - 1 teaspoon | Garam Masala Powder - 1.5 teaspoon | Water - 700 ml | Fresh Coriander - 1 Cup | Green Chilies - 4 (Sliced) | Egg - 1 | Oil for frying How to Make Shami Kabab
Brush ghee or oil liberally when cooking. The kababs are way more soft and succulent if you don't skimp. Marinate the meat.Add all the marination ingredients to the beef (see recipe card) and keep in the fridge for minimum 2 hours. If you plan to keep the beef overnight then don't add the meat tenderizer. Add it just 2 hours prior to cooking. In the same way, if you are taking out uncooked from the freezer then microwave it for 5 minutes or bring it to room temperature and then cook by following your preferred methods like bake, grill, bbq, or pan fry. Serving Ideas
Seekh Kebab Masala- I grind my own masala but if you do not want to or are in a rush, simply substitute with 1 tablespoon of garam masala. Don't let the seekh kebab mince marinate beyond 20 minutes, else onion and herbs will start releasing moisture. Watery mix = kebab breaking when you try to skewer it after marinating. Onions - Yellow onions are my choice. I avoid red onions because they discolor as the kebab mix sits, but you can use, there is not much difference in taste. You can freeze shami kebab in a refrigerator for 02 months without any preservatives. Here is the step-by-step method to freeze Shami kabab.
Apply the same method for making the rest of the 4 tangdi kababs. When all the kabab are ready by grilling or roasting, then serve it with green chutney, salads and lemon wedges. YourKabab masala powder is ready. Toast cumin, coriander seeds, and whole red chilies in a pan until the spices become fragrant. Make sure to use low heat for this process. You can also store the cooked Bihari kabab in the refrigerator for 3 to 4 days. If you want to store it in the freezer then keep it for 01 week.You can use the same recipe for making seekh kebabs with ground turkey as well. If you choose to use beef or lamb or goat or mutton keema, add 1 teaspoon of meat tenderizer or 1 tablespoon of f ine grated green papaya. Everything else remains the same. How To Make Seekh Kebab If you want to store kabab then avoid raw onion when making shami. Onion will change the taste in long run. An authentic Shami Kabab Pakistani recipe prepared with homemade kabab masala gives the best flavor ever with soft, moist, and juicy bites. Golden fried kabab patties prepared with beef or mutton along with chana dal are enough to give you a drooling vibe. One of the best freezer recipe for Indian and Pakistani moms. Shami kebab
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