Shammi kebab is a kind of kabab that is not grilled but pan-fried. The end result is soft and melts in the mouth – be it a meat or vegetable variation. Traditionally the shammi kebab is made with minced mutton but the renditions are many ranging from chicken to spinach.
The kebab makes for an excellent aperitif, as it’s not too heavy and just about right to get you warmed up for the main course. Served with a coriander or mint dip, it can also be served as a cocktail as it’s a rather hassle free eat. Use this recipe to make some chicken shammis of your own.
Shake it like Shammi!
Minced chicken cutlets shallow fried in ghee.
Wash and soak the chana dal in a cup of water for 15-20 minutes.
Mix soaked chana dal, minced chicken, grated ginger, minced garlic, bay leaves, salt and 1 cup of water and cook on low heat in a pressure cooker for few minutes without lid.
Stir the mix well and then close the lid of the pressure cooker and place the weight and cook on low heat.
After one whistle, turn the heat down and cook for another 10-12 minutes.
Turn the heat down and let off the steam. Open the lid and mix everything together.
Turn the stove on to medium and cook until all the water evaporates.
Let the dal cool down then transfer it into blender, take the bay leaves out and grind to a doughy consistency.
Transfer the mixture into a bowl and mix chopped onions, green chilies, and coriander leaves, garam masala and the butter or ghee. Mix everything together. Take some dough one at a time roll it in between your palms and shape into desired size.
Heat a pan and grease it with some oil.
Spread the patties on the pan, and keep the heat on medium.
Let the patties fry for 4 to 5 minutes before flipping it over.
Kebabs will be browned in about 10 to 12 minutes.
Sprinkle lemon juice on the sliced onions and serve with hot kebabs.