The Mother of Kababs - Shaami Kabab
By Hira Waheed
16 July 2023
When it comes to the rich and diverse world of kebabs, one stands out as the undisputed matriarch - the Shaami Kebab. Bursting with flavors and boasting a history that dates back centuries, these delectable delights have won the hearts of food enthusiasts across the globe. With a tender and melt-in-your-mouth texture, Shaami kebabs are not just a culinary marvel but a symbol of heritage and tradition. Our team has delved and found the history of this one mother of a kabab!
A Glimpse into the History
Shaami kebabs trace their origins to the rich culinary traditions of the Indian subcontinent, particularly the royal kitchens of the Mughal Empire. It is believed that the concept of kebabs was introduced to the region by Persian and Central Asian invaders during medieval times. Over the years, the Shaami kebab recipe evolved, blending local spices, herbs, and techniques to create the version we know and love today.
Best Tips and Tricks for Making Shaami Kebabs
- The Perfect Meat Blend: Traditionally, Shaami kebabs are made with minced lamb or mutton, but you can also use beef or chicken. To achieve the best flavor and texture, it's crucial to have a good meat-to-fat ratio. A combination of lean meat and a moderate amount of fat (about 20% fat content) is ideal for juicy kebabs.
- The Power of Chana Dal: Chana dal, or split chickpeas, is a key ingredient in Shaami kebabs. It not only adds a nutty flavor but also helps in binding the mixture together. Soak the chana dal before adding it to the meat, as it aids in achieving the desired consistency.
- The Aromatic Spices: A blend of aromatic spices is what gives Shaami kebabs their characteristic taste. Commonly used spices include cumin, coriander, cinnamon, cloves, and cardamom. Toasting the whole spices and grinding them freshly will elevate the flavor profile.
- The Art of Tenderization: Achieving a tender texture is a crucial aspect of making Shaami kebabs. You can use raw papaya or meat tenderizer to help break down the fibers in the meat, making it soft and succulent.
- The Cooling Effect of Yogurt: Incorporating yogurt into the kebab mixture can not only enhance the taste but also add a cooling effect to balance out the spices. Greek yogurt or hung yogurt works best for this purpose.
Recipe: Irresistible Shaami Kebabs
- 500g minced lamb/mutton
- 1/2 cup chana dal (soaked for 2 hours)
- 1 large onion, finely chopped
- 4-5 cloves of garlic
- 1-inch piece of ginger
- 2-3 green chilies (adjust to taste)
- 1/2 cup fresh coriander leaves
- 1/4 cup fresh mint leaves
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1-inch cinnamon stick
- 4-5 cloves
- 2-3 green cardamom pods
- 1 egg, beaten
- 2 tbsp yogurt
- Salt to taste
- Oil for frying
- In a pan, dry roast cumin seeds, coriander seeds, cinnamon stick, cloves, and cardamom pods until fragrant. Grind them into a fine powder using a spice grinder.
- In a food processor, combine the soaked chana dal, minced meat, onion, garlic, ginger, green chilies, fresh coriander, and mint leaves. Pulse until you get a coarse mixture.
- Transfer the mixture to a mixing bowl and add the ground spice powder, beaten egg, yogurt, and salt. Mix well until everything is evenly incorporated.
- Take a small portion of the mixture and shape it into a flat round patty (kebab). Repeat with the remaining mixture.
- Heat oil in a frying pan over medium heat. Fry the kebabs in batches until they are golden brown and cooked through.
- Serve the hot and succulent Shaami kebabs with mint chutney, sliced onions, and lemon wedges.
Shaami kebabs stand as a testament to the glorious culinary heritage of the Indian subcontinent. With their enticing blend of spices and tender texture, they have captured the hearts of food enthusiasts for generations. Armed with the historical knowledge, best tips, and a delightful recipe, it's time to embrace the kitchen and pay homage to the mother of all kebabs - the Shaami Kebab. Enjoy the timeless taste and indulge in the flavors of this culinary marvel!