Shami kebab

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Shami kebab
4th October 2012 Shami Kebab.jpg
Shami Kebab with pasta, served on a bed of cucumbers
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
Food energy
(per serving)
Vary kcal
Cookbook: Shami kebab  Media: Shami kebab

Shami kebab or Shaami kebab (Punjabi: شامی کباب, Urdu: شامی کباب‎, Hindi: शामी कबाब) is a popular local variety of kebab in the Indian Subcontinent. Apart from Punjabi cuisine it is a part of Indian and Bangladeshi cuisine.[1] It is composed of a small patty of minced or ground meat, (usually potato or paneer in India, but occasionally lamb or mutton), with ground chickpeas, egg to hold it together, and spices.[2] Shami kebab is eaten as a snack or an appetizer. Shami Kebab is served to guests especially in the culture of Punjab, Kashmir, Uttar Pradesh and Sindh regions.

Shami kebabs are a popular snack throughout Bangladesh, India and Pakistan.[3][4] They are often garnished with lemon juice and served with sliced raw onions as a side salad, and may be eaten with chutney made from mint or coriander. They are also served along with Sheer Khurma during Eid celebrations.


Shami Kebab ready for frying.

Shami kababs are boiled or sauteed meat (beef or chicken) and chickpeas (chana daal) with whole hot spices (garam masala, black pepper, cinnamon, cloves, bay leaves), 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.[5][6][7]

The cooked meat is then ground in such a way that is fibrous and does not become a paste. It is then shaped into diamond or round patties and is 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 or chapati.

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