GRAB THE GLASSES…THE KEBABS ARE HERE!
When it’s time for celebration, clink glasses or serve these kebabs in them! Another gem of a recipe, adapted from this Shammi kebab recipe from Mallika @ Quick Indian Cooking. These have become a regular on the menu, & you can always find a box in my freezer. Kebabs like this are very handy indeed, & serve well for a delicious snack, or even a dinner in a roll. These are the handiest & quickest dinner wraps in flatbreads/chapatis that I make often, & are greedily devoured with a slathering of dip, & a topping of finely sliced onions, tossed in lime & salt!
A Shammi Kebab is a small patty of minced beef, mutton or chicken and ground chickpeas and spices. These are India’s most popular kebabs of Mughal origin. Shami kebabs are an extremely popular snack in India and Pakistan. They are often garnished with lemon juice and/or sliced raw onions, and are usually eaten with chutney made from mint or coriander. They are a nice addition to the main menu at a dinner party. Just one thing to remember…they must be served hot. Run them in the microwave to reheat them if need be, as they taste best when hot, & ‘bestest’, fresh from the pan!!!
The recipe is a neat lean lamb mince kebab recipe, that can be prepared much in advance. I usually make a double batch & sneak half into the freezer, & gleefully enjoy the feeling that I have some ready to eat yummies on hand always. At this time too…yes!! I have adapted it in my own small way, & it’s a big hit.
Habitually, I now make my garam masala, fresh, each time. I think it’s because I’m totally in love with my stone pestle & mortar I picked up when I visited Mahabalipuram, near Chennai, South India. You can substitute it for ready-made garam masala. Or else, go as per the original recipe, where whole spices are cooked with the mince, & everything is ground together later. Of course I’m envious of all your Cuisine-arts, Kitchen-aids etc, but that’s another story. For the time being, have found my own convenient way around!
Shammi Kebabs
adapted from Quick Indian Cooking
Lean goat mince – 1/2 kilo (from shank)
Onions – 2; finely chopped
Ginger – 2′ piece; finely chopped
Chana dal (skinned, split bengal gram) – 1/2 cup; soaked for an hour
Turmeric powder – 1/2 tsp
Bay leaves – 2-3
Garam masala – 1 tsp (I grind fresh garam masala)
Green chillies – 2-3; chopped
Fresh coriander leaves – 1 bunch; chopped fine
Ghee – 1 tsp (optional)
Method:
Heat some oil in a pan. Saute the onions until translucent. Add the bay leaves & garam masala.
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Deeba @ PAB
About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.
20 Comments
Laurie
Happy New Years Deeba!
I love lamb and am happy that my husband requests it. This recipe sounds delicious with all those wonderful spices!!
Asha
Happy new year to you Deeba! 🙂
Nice way to serve Kababs, very innovative. Must try with lamb meat, looks delicious.
The Blonde Duck
I love the idea of putting them in glasses! Cute!
Happy cook
Wow they looks so delicious.
I would love to have few of those glasses filled with those delicious kababs.
I love the tip to put them in the MW before serving them.
Gloria
Deeba I love your pictures and your recipes dear!! all look delicious!!! xxxGloria
anudivya
I guess tofu or tempeh would be a nice veggie substitution for people like me. SOunds and looks fab.
Nags
kebabs in a cocktail glass, how creative 🙂 lovely pics of the pestle and mortar. I had one in Hyd but couldn’t carry it to Singapore cuz of the weight. Really miss it now 🙁
noble pig
I have never had the pleasure. The presentation is wonderful and how I would love to take a nibble!
Purnima
Shammi kabab is tempting, Deeba! I can relate to ur special feeling, when u prepare a dish as per ur ideas and it clicks, nothing gives us more kicks than the dish going sparse!
Elra
Sounds delish Deeba! I love goat, unfortunately it’s a bit challenging to find it here in the States.
Cheers,
Elra
Navita
Love the presentation Deeba. I do make my own garam masala too..something I picked-up from my mum.
🙂
Manggy
Oh, great idea! I didn’t think to keep a stash of kebab mix in the freezer… Looks delish!
Kitchen Flavours
Oh wow my favourite. Looks yummy. I add a tbsp of dry coconut powder also. Looks yummy.
Yasmeen
That’s very creative deeba,shami kabab served in the pretty glasses.
Congrats on your DMBLGIT win:)
Bellini Valli
These truly do sound amazing Deeba. I am sure if I searched it out I could find some chana dal. The more I look for spices the more I find.
Dragon
I’d celebrate if I had some of these right now. 🙂
priar's,
Hmmmmmmmmmmmm…u always make me hungry:)
Nachiketa
You make kababs look awesome…..
check out some pics of out eating trip to lucknow… we had Tunde Kabab…. The just melt in the mouth……
Jeanne
I remember the first time I ordered a shammi kebab here in London and thinking “umm… where’s the skewer??” – LOL! Love your isea of serving these in a glass 🙂
Daihatsu Middle East
An interesting text!Looking forward for same!!!Keep going!