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🇮🇳 Indian

Shami Kabab

🇮🇳 Indian

A kabab with pedigree — smoky edges, a spoon-soft centre, and the kind of aroma that empties the room into the kitchen. Ready in 40 minutes including prep.

Prep 25 min Cook 15 min Serves 3 Medium

Ingredients

  • Ginger Garlic Paste1 tbsp
  • Garam Masala1 tsp
  • Saltto taste
  • Gram Flour2 tbsp, roasted
  • Ground Lamb400 g
  • Yellow Split Peas1/2 cup

Optional extras

  • Green Chili1
  • Fresh Cilantro1/4 cup

Instructions

  1. 1

    Prepare the base — mince, mash or grate so everything binds evenly.

  2. 2

    Mix in the aromatics, spices and roasted gram flour; knead 3-4 minutes until it feels cohesive.

  3. 3

    Rest the mix 30 minutes in the fridge — cold kebabs hold their shape.

  4. 4

    Shape around skewers or as patties with wet hands.

  5. 5

    Cook over high heat (grill or heavy pan) turning only twice, until charred outside and just cooked within.

  6. 6

    Rest 3 minutes, then serve with onion rings, lemon and mint chutney.

Chef's tip

A live-coal dhungar smoke for 2 minutes transforms the whole plate.

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Video: Shami Kabab Recipe By Food Fusion · on YouTube