Shammi Kabobs, a ritual.

Everyone, has a certain favourite from their mommy’s kitchen, a good, delicious shammi kabob is one of them. 

I, fondly remember, mum making these kabobs atleast once a month. She loves everything fresh, from the spices to the produce. She used to make her own chilli powder, garam masala & all that, she still does. The house would be filled with warm aromas of the spices & we instantly would know that, tomorrow would be the “Shammi Kabob” day. 

The “Shammi Kabob” day would mean, takeaways & fries & Nintendo , the whole day. How super exciting 😁😁 Mum, would be slogging the day off, with the mixer going on & off, aromas in the house & huge platters of uncooked circular Shammi kabobs, getting ready to be frozen. She would make it by the kilograms, so that it could last a month. Though, I’m in the process of turning into a vegetarian, I sorely miss this one & sometimes, I do cheat & gulp one down. 😱😱

There are so many kinds of mince kabobs, but the all time favorite kabob, has to be this deliciously blended one with a mix of yellow Bengal gram and meat mince.

It boasts of giving your meat a well deserved transformation. If you haven’t developed a taste for shammi kabobs, now u surely will after trying this recipe.

SHAMMI KABOBS ON A BED OF LETTUCE

INGREDIENTS:

• Lamb mince or chicken mince- 500 gms 
• Yellow Bengal gram lentils a.k.a.chana dal- 250gms
• My secret garam masala- 1 Tbsp
• Coriander powder- 1 tsp
• Roasted & crushed cumin (we already have cumin in the garam masala)- 1 tsp
• A small bunch of coriander leaves and mint leaves.
• Juice of about 1 lime.
• Red chilli powder as per taste
• Garlic paste- 1 Tbsp
• Ginger paste- 1 Tbsp
• Greek yogurt- 1 Tbsp
• Small sliced onion-1
• Salt.
• Oil for frying
• A few cloves of garlic.
• 2 eggs

METHOD OF PREPARATION:

1)After having prepped for shammi kabobs, you will first need to boil the Bengal gram well enough. Make sure the Bengal gram is boiled to a stage where it’s a la dente. Overcooking the lentils, makes it oily upon frying, as overtly soft lentils tend to absorb oil.

2)Boil the mince with a few cloves of garlic, till tender.

3)Next add all dry ingredients and after a nice mix with the spatula add yogurt, ginger paste and garlic paste with 2 eggs. Later add the mix into a food processor and once it’s nice and homogenous, add coriander and mint leaves with finely sliced onions and a juice of lime.

4) With your bare hands shape them into small circles.

5)Freeze for about an hour before frying.

6)Deep fry the shammi kabobs till golden brown.

DIFFICULTY: MODERATE

PREPARATION TIME:45 -50 MINUTES

SERVINGS: 7-8 PERSONS