Shammi Kebabs are one of the most simplest form of kebabs.Often served warm as an appetiser or snack known to have originated from North India & Pakistan.This kebab mixture is made up of spiced meat cooked with chickpeas.Then blended into a paste & combined with egg to hold them together.Theyr usually found made in flat disc shapes but today I decided to make them this way….
For The Recipe
500 g Boneless Meat boiled together with 1/2 cup soaked chickpeas.Remove liquid & use as stock later for another dish.I used it to flavour my wheat porridge for Iftar.Boil Meat with salt, pepper,vinegar,whole ginger & garlic,corriander roots(if you’re discarding them while using the leaves for the kebabs)Reason for adding whole ginger & garlic : Theyr all goin into the food processor anyway.But you could totally add in ginger & garlic paste if you prefer.Seperate liquid from the solids, remove coriander roots if added.Chuck them all into the food processor with fresh coriander leaves,fried onions, an egg & more salt & oil if needed.Refer to image below…
Leave this in the refrigerator for at least 30 minutes.This makes it easier to handle.This mixture freezes really well too.But I would usually form the kebabs before freezing them.
Dip these kebabs in a beaten egg mixture just before dropping into the hot oil.Since the meat is already cooked, its only a matter of cooking the egg coating.Deep fry & Serve Warm
Would Love To See Your Remakes On This
Below You Will Find The Link To The Recipe Of My Version Of The Daily Ramadan Wheat Porridge
Much Love Nuzrath ?