Shami kebab

From Wikipedia, the free encyclopedia
Jump to: navigation, search
Shami kebab
Shami Kebab with pasta, served on a bed of cucumbers
Shami Kebab
Place of origin Punjab, Pakistan and India
Region or state South Asia
Main ingredient(s) Mutton, lamb or chicken, Cow Beef, chickpeas and spices

Shami kebab or Shaami kebab (Punjabi: شامی کباب, Urdu: شامی کباب‎, Hindi: शामी कबाब), or shami tikka (Urdu: شامی تکہ‎, Hindi: शामी टिक्का), is a popular local variety of kebab especially in Punjab. It is a part of Indian and Pakistani cuisine. A variation of Shaami kebab is found in Bangladeshi cuisine as well. It is composed of a small patty of minced meat, (usually beef or mutton in India, but occasionally lamb or mutton), with ground chickpeas, egg to hold it together, and spices.

Shami kebabs are an extremely popular snack throughout 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 on Muslim Eid Days.

History[edit]

The origins of the word Kebab is middle eastern but "Shaami Kebab" is one of the many local variants of the Kebab of the Punjab, Pakistan and India. The word 'Shaami' in the Punjabi language is known as evening. In other Indian languages of the word "Shaam" is another variant in Hindi and Urdu language that also means evening. Since this kebab is famous especially as a snack in the evenings and in outdoor picnics, so most people refer it as the snack of the evenings or the "Shaami Kebab".

The BBC cites a story that the Shami kebab was invented "by a highly skilled chef for a toothless Nawab of Lucknow". The nawab was supposedly so fat that he could not ride a horse, and he had lost all his teeth, thus could only eat a kebab made of mincemeat.[1]

Preparation[edit]

Shami Kebab ready for frying.

Shami kababs are boiled or sauteed meat and chick pea lentils (chana daal) with whole hot spices (garam masala, black pepper, cinnamon, cloves bayleaf), whole ginger, whole garlic and some salt to taste until completely tender. Onions, turmeric, chili powder, egg, chopped coriander and mint leaves may be added in preparing kebab. Garam masala powder (ground spices) may be used in place of whole hot spices.

Serving[edit]

Shami kebabs may be served with Roti along with ketchup, hot sauce, chilli garlic sauce, raita (an Indian and Pakistani dip made of yogurt, vegetables and some spices) or chutney. Before serving it is also common to dip the kebabs in a beaten egg mixture and double fry the kebabs.Also it is eaten popularly in Hyderabad with normal rice and/or Chapati.

See also[edit]

References[edit]

  1. ^ Rick Stein (2013). "Shami kebabs". The BBC: Food Recipes. Retrieved 2013-08-21. 

External links[edit]