Special Cheese Shami Kebab
Cheese shami kebabs are mouthwatering and delicious kebabs originated in Indian Subcontinent. This dish is very popular in street food of Peshawar and may areas of Pakistan. This dish is also famous in Afghanistan and India because this dish spread from Pakistan. In India these kebabs are spread among Indian Muslims and famous among areas like Delhi, Hyderabad and Lucknow etc. These kebabs are served with roti, naan, bread and sometimes with rice. Yogurt sauce more enhances its taste. These kebabs are basically made from cheese and lentils. The main ingredient of these kebabs is cheese which makes this dish a delicious dish. These kebabs are also used to make sand witches. Cheese kebabs got famous from Mughal’s kitchens in Asia. There were a lot of varieties of kebabs among Mughals but they used to like cheese kebab. This kebab is a patty shaped kebab. Its shape is made by hands because it is very easy to make. There are more than 1500 restaurants in Peshawar that serve these kebabs. Due to its extreme delicious taste these kebabs spread in Asia very fast. These kebabs are served with chatni (yogurt and spices sauce) and salad. Cheese kebabs can be easily made within 45 minutes.
Ingredients shami kebabs:
- Murgi (boneless chicken cubes) = half kilogram
- Pani (water) = 3 cups
- Chanay ki dal (split Bengal) = half kilogram
- Murgi (chicken thighs) = half kilogram
- Zeera (cumin seeds) = 1.5 tablespoon
- Lehsan (garlic) = 15 cloves
- Lal mirchain (red chilies) = 15
- Halde powder (turmeric powder) = 1 tablespoon
- Dhania powder (coriander seeds powder) = 1.5 tablespoon
- Adrak (ginger) = 1 small piece
- Kali mirchain powder (black pepper powder) = 1 tablespoon
- Namak (salt) = as required
- Hari mirchain (chopped green chilies) = 1 tablespoon
- Cheese grated = ¾ cup
- Piaz (onion) = half cup
- Podina (mint leaves) = 2 tablespoon
- Hara dhania chopped (chopped fresh coriander) = 2 tablespoon
- Chaat masala = 1 teaspoon
- Cooking oil
- Crushed laung (crushed cloves) = 1 teaspoon
- Garam masala powder = half tablespoon
- Anday (eggs) = 2
Ingredients for chatni (sauce):
- Dahi (yogurt) = 1 cup
- Dhania (fresh coriander) = 1 bunch
- Podina (mint leaves) = 1 bunch
- Hari mirchain (green chilies) = 4
- Namak (salt) = half teaspoon
Procedure for shami kebabs:
- Soak split Bengal in water for approximate 1 hour.
- Take a pot and add given quantity of boneless chicken cubes, split Bengal, chicken thighs and water and mix them all.
- Now add all spices in chicken like cumin seeds, turmeric powder, crushed black pepper, salt, ginger, coriander seeds and red chilies and mix them all
- Put the pan on medium flame and boil it for approximate half hour.
- When it boils let it cool.
- Now take a bowl and mint leaves, fresh coriander, cheese, green chilies and chaat masala and mix it and set the bowl aside.
- Take another bowl and add chicken thighs and remove their bones and discard the bones.
- Take a chopper and add boiled chicken with split Bengal mixture, garam masala powder, cloves, fresh coriander, green chilies, mint leaves and fried onion in it,
- Now chop it until a mixture is formed.
- Grease your hands with cooking oil. Now take small portion of chopped mixture in your hand and flatten with your hands.
- Take cheese and add cheese inside the mixture and make a kebab with your hands.
- Similarly make kebabs of all mixture of same sizes.
- Now take two eggs in a bowl and beat them.
- Now dip the kebabs in beaten eggs. Make sure to cover kebabs with beaten eggs.
- Take a frying pan on a medium flame and add cooking oil in a frying pan.
- Heat the cooking oil and carefully put kebabs in oil and fry from both ends.
- After frying kebabs serve them with chatni and naan or chapatti.
Procedure for chatni (sauce):
- Take a bowl and add yogurt in it.
- Add fresh coriander, mint leaves, green chilies and salt in yogurt and mix it.
- Chatni or sauce is ready!
How To Serve:
Serve these cheese shami kebabs with special chatni (sauce) and roti (chapatti) or chawal (rice)
This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.
© 2020 Arbaz Khan