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By Neha Agrawal
Beef Shami Kabab recipe has a unique taste and texture. The combination of ground beef and split chickpeas (chana dal) creates a soft and tender texture with a slightly grainy feel. The kababs are seasoned with Indian spices such as ginger, garlic, cumin, coriander, and garam masala for a rich flavor and aromatic taste. The use of green chilies and red chili powder gives a mild to medium level of spiciness and adds to its overall delicious taste.
Zabiha halal Ground BeefFor 1 LBS
Beef Shami Kebab is believed to have originated in the Indian subcontinent, specifically in the region of Hyderabad, which is now part of the Indian state of Telangana. Over time, the dish has evolved and spread to other parts of the world, with variations and adaptations to suit local tastes and preferences. Today, Beef Shami Kebab is enjoyed by people all around the world as a delicious and satisfying snack or appetizer. Have on your apron as I guide you to making a restaurant-style kebab at home.
Preparation Method for Beef Shami Kebab Recipe
Drain the soaked split chickpeas and place them in a large pot. Add enough water to cover them and bring them to a boil. Reduce heat and simmer until chickpeas become tender and can be easily mashed with a spoon.
Drain any remaining water from the chickpeas and mash them with a spoon or potato masher. Set aside.
In a mixing bowl, combine the ground beef, onion, green chilies, ginger paste, garlic paste, red chili powder, turmeric powder, coriander powder, cumin powder, garam masala powder, and salt. Mix well until everything is evenly combined.
Add the mashed chickpeas to the beef mixture and mix well.
Using wet hands, shape the mixture into small patties.
Heat oil in a deep frying pan or a wok. Once the oil is hot, gently add the patties to the oil in batches.
Fry the kababs until they are golden brown on both sides, turning them over as needed. Remove from the oil and drain using paper towels.
Serve hot with your favorite chutney or sauce. Enjoy!
The below nutritional values are based on one serving (4-5 pieces) and may vary depending on the recipe and serving size.
Calories : 80
Carbohydrates : 15 g
Protein : 25 g
Fiber : 5 g
Fat : 20 g
Sodium : 300 mg
Use a food processor: Instead of mashing the cooked split chickpeas by hand, use a food processor to grind them into a smooth paste. This will give the kebabs a smoother texture and make them easier to shape.
Soak the split chickpeas for longer: Soaking the split chickpeas for 4-6 hours or overnight can help soften them and make them easier to cook and mash.
Use a non-stick pan: To reduce the amount of oil needed for frying, use a non-stick pan or griddle for cooking the kebabs. This will also help prevent them from sticking to the pan.
Keep the kebab mixture chilled: If the beef and chickpea mixture becomes too soft and difficult to shape, chill it in the refrigerator for 10-15 minutes before shaping it into kebabs.
Add bread crumbs: Adding a small amount of bread crumbs to the Beef Shami Kabab recipe mixture can help absorb excess moisture and make the kebabs easier to shape.