THE PERFECT SHAMI KABAB RECIPE

 

The Perfect Shami Kabab Recipe is exactly that! Perfectly delicious and perfectly simple to make! This is my favorite childhood recipe, and for a change, it doesn't come from my own family's kitchen! So...kind of! I don't want to ruin the surprise, so I'll let you read the full story about this recipe below. Full recipe credits have been given, and I hope you enjoy both the story and the recipe. For making a seekh kabab so you have to Buy Shami Kabab from Vezlay Foods! 

THE HISTORY:

Shami Kabab is a famous dish in South Asian cuisine, especially in India, Pakistan, and Bangladesh. Shami Kababs are usually made with ground meat, beans, and a mix of spices that smell good. But as vegetarian and vegan diets become more popular, different kinds of Shami Kabab have been made with plant-based products like soya. 

ANOTHER KABAB?

Shami Kabab is just one kind of kabab you can find in South Asian food. Other famous kababs are Seekh Kabab, which is grilled minced meat on a stick, Boti Kabab, which is chunks of meat that have been marinated and grilled, and Reshmi Kabab, which is tender chicken kababs. 

THE WORLD'S SOFTEST KABAB?

Soya Shami Kababs can be very soft and tender if they are made right, which makes them a great vegetarian option. The key is to use the right mix of products and methods when putting the dish together.

 

WHY ARE MY KABAB BREAKING?

Soya Kababs can fall apart due to a variety of factors, such as binding agents, not enough water, insufficient cooking time, handling a fragile mixture, and consistency of the mixture. Binding agents are important for keeping the ingredients together, while water is important for keeping the mixture moist. Insufficient cooking time can cause the kababs to fall apart, while handling a fragile mixture should be gentle. Consistency of the mixture is also important, as it should not be too thin or watery.

 

 Ingredients:

·         1 packet of Vezlay Shami Kabab

·         1 tablespoon of oil

·         chopped half of an onion

·         one chopped green chili

·         1 teaspoon of ginger-garlic paste

·         1 teaspoon of garam masala powder

·         1/8 teaspoon of turmeric powder

·         1/8 teaspoon of coriander powder

·         1/8 teaspoon of cumin powder

·         1/8 teaspoon of red chili powder

·         Add salt as desired.

 

HOW TO MAKE THE KABABS:

I've tweaked the recipe a little bit as it's in my nature to do so. Part of the tweaking was accidental, due a missing ingredient or two and part of it was in an effort to slightly simplify the cooking process and preparation.

 

·         Put the oil in a pan and set it over a medium flame.

·         To soften the onion and green chili, add them to the pan and cook for 5 minutes.

·         Continue cooking for 1 minute after adding the ginger-garlic paste, Garam masala powder, turmeric powder, coriander powder, cumin powder, red chili powder, and salt.

·         To reheat the Vezlay Shami Kebab, add it to the pan and cook for about 5 minutes, stirring occasionally.

·         Hot, with your preferred chutney or sauce, serve and enjoy!

·         Enjoy!