Shami Kababs are a North Indian delicacy, and can be served either as a snack, or as a main along with other items at a meal.
They can be made from any form of ground meat. I use ground chicken thighs, but they work really well with ground lamb. The key to getting good Shami Kababs is to ensure that the meat is evenly mixed with the herbs and spices, and that the patties are cooked through thoroughly.
The shape of the patties is immaterial. I use the classic burger patty form for the ease of using a cookie cutter. They can also be formed into small meatballs, long sausage cylinders, or can be wrapped around a skewer. If you are planning on using a skewer, I recommend using metal skewers which conduct heat and help cook the meat from the inside as well as from the outside.
- 2kg of ground chicken thighs
- 1 finely chopped medium sized onion
- 1 finely grated garlic
- 2 inches of finely grated ginger
- 1 cup of finely chopped spring onoins
- 1 teaspoon of red chilli powder
- 2 teaspoons of hot curry powder
- 1 teaspoon of coriander powder
- 2 teaspoons of cumin powder
- 1 teaspoon of white pepper
- 2 teaspoons of black salt
- 2 eggs
- 2 tablespoons of mustard oil.