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|This article is part of the series|
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|Place of origin||Punjab, Pakistan and India|
|Region or state||Indian subcontinent|
|Serving temperature||With Tea|
|Main ingredients||Meat, fish and spices|
|Variations||Many variations exist|
|Cookbook:Shami kebab Shami kebab|
Shami kebab or Shaami kebab (Punjabi: شامی کباب, Urdu: شامی کباب, Hindi: शामी कबाब) is a popular local variety of kebab in subcontinent. It is a part of Afghan, Indian and Pakistani cuisine s. A variation of the Shaami kebab is also found in Bangladeshi cuisine. It is composed of a small patty of minced or ground meat, (usually beef or mutton in India, but occasionally lamb or mutton), with ground chickpeas, egg to hold it together, and spices. Shaami kebab is especially eaten as a snack during the evenings and in a good rainy weather. Also Shaami as a delicacy is served to the guests especially in the culture of Punjab, Kashmir, Uttar Pradesh and Sindh regions
Shami kebabs are a popular snack throughout Afghanistan, India and Pakistan. They are often garnished with lemon juice and/or sliced raw onions, and may be eaten with chutney made from mint or coriander. They are also served along with Sheer Khurma during Eid celebrations.
Shaami Kebab have varying origins but all points to its local Indian Subcontinent origins. Some are of the opinion that these kebabs were introduced to South Asia during the Mughal era by Muslim emigrants from the Middle East. This theory does not hold much ground since Mughals did not migrate from Middle east. The references in the history don't exist to validate any such claims as well.
Another opinion is that the word Shaami and its variants is known as evening in the local languages of North India specifically in Punjabi, Sindhi and in local diaelects of the Hindi so this word is derived from that word. Since the Shaami Kebab is usually eaten as a snack during the evenings and is served to guests during that time most of the time so the origins based on this theory carry weight as well. Apart from Indian Subcontinent Shami kebabs are also popular in Afghanistan and Azerbaijan.
Shami kababs are boiled or sauteed meat (Beef or Chicken) and Chickpea (chana daal) with whole hot spices (Garam masala, Black pepper, Cinnamon, Cloves, Bay leaf), whole ginger, whole garlic and some salt to taste until completely tender. Onions, turmeric, chili powder, egg, chopped green coriander, chopped green chillies and chopped mint leaves may be added in preparing kebab. Garam masala powder (ground spices) may be used in place of whole hot spices.
The cooked meat is then ground in such a way that it should be fibrous and not become paste. This is then shaped into diamond or round patties, then shallow fried.
Shami kebabs may be served with roti along with ketchup, hot sauce, chilli garlic sauce, raita or chutney. Before serving the kebabs it is also common to dip them in a beaten egg mixture and double fry them. They are also commonly eaten in Hyderabad with ordinary rice and/or chapati.
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- http://www.indianfoodforever.com/mughlai/shami-kabab.html. Brief Intro Shami Kebab
- http://www.mamtaskitchen.com/recipe_display.php?id=10119 : Shami Kebab as snacks
- http://zabihabites.com/spring-shami-kabab/ : Shami Kebab as a Snack in Spring Season
- http://www.angelfire.com/country/fauziaspakistan/shamikabab.html :Beef Shami recipe
- http://indianfood.about.com/od/lambdishes/r/shamikabab.htm :Lamb Shami kebab
- http://fortheloveofyum.wordpress.com/2011/04/01/chicken-shami-kebabs/ : Chicken Shami Kebab