Making shami kebabs brings back memories of a very plain and simple place in Karachi, Pakistan which used to sell Shami kebabs. It was my husband’s and my favorite place to eat this dish. This was not even a restaurant. This young man had a push cart and fried the kebabs fresh and served it in a warm bun with tamarind chutney and onions. They were so delicious! We would sit in our car in the parking lot and eat right there so we could enjoy them warm and yummy! Those were the simple good old days 😊
Making these kebabs is time consuming so when I make them I double the recipe and freeze half the cooked kebabs for later.
These kebabs add variety for people who are on low carb diet as there is just 1.7 grams of carb in each kebab.
Ingredients:
- 2 medium chicken breasts- cubed
- 1/2 medium finely chopped onions
- 3 tbsp Chana daal washed
- 1 tbsp garlic ginger paste
- 1 tbsp gharam masala
- 1/2 tsp Serrano peppers ground in paste
- 1/2 tsp Shan shami kebab masala
- 1 tsp salt
- 1 egg
- Oil for frying
Recipe:
Combine all the ingredients in a pot except egg and oils. Add 1 1/2 cup water and cook it on medium till all ingredients are cooked and the water has evaporated. After this mixture has cooled down, grind it in the food processor with the egg. Divide the mixture into 12 equal parts and make patties and fry 2 or 3 at a time in a small frying pan putting about a tablespoon of oil per batch.
Wipe the pan after each batch with a paper towel and add an additional tbsp of oil for each new batch of kebabs to get nice clean kebabs.
Theses kebabs are normally enjoyed in a bun with tamarind chutney and fresh sliced onions. I eat mine with salad and raita to keep my low carb diet going! They are just awesome!
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