Shami Kabobs

Shami Kabobs

AuthorNureen SCategory, , , , DifficultyAdvanced

Yields25 Servings

 2.50 lbs boneless beef, cut into small stew pieces
 a handful of chana daal
 2 large onions, roughly chopped
 10 serrano peppers, roughly chopped
 4 cinnamon sticks
 1 tsp garam masala
 ½ tsp turmeric
 2 tsp salt
 2 tsp cayenne pepper
 ½ tsp cumin powder
 1 tbsp ginger garlic paste
 ¾ cup sour cream
  cup oil
 ½ cup cilantro, roughly chopped

1

Put instant pot on saute mode. Add oil when the screen says hot.

2

Saute 1/2 the onions, cinnamon sticks and serranos until onions are translucent.

3

Add the beef and saute for 2 minutes.

4

Add ½ the salt, cayenne, haldi, zeera, gg paste

5

Once well mixed, add in chana daal and ½ cup of water, less if you're comfortable with it.

6

Put on high pressure mode for 30 min Release pressure and open, dry up all the water using saute mode

7

Cool down the meat completely

8

In a food processor-process the rest of the onion, serranos and cilantro.

Note: if you have a small food processor, add the sour cream and keep this mixture aside.

9

Large food processor: process the sour cream, meat and onion mixture together.

Small food processor: process the meat in batches with small amounts of the sour cream & onion mixture

10

Knead the meat mixture very well. Make meat patties according to your size preference. Use oiled hands if needed and make sure that you dont have any cracks in your patties.

11

Fry immediately or freeze for later use. (check out my shami blog post for ideas)

Ingredients

 2.50 lbs boneless beef, cut into small stew pieces
 a handful of chana daal
 2 large onions, roughly chopped
 10 serrano peppers, roughly chopped
 4 cinnamon sticks
 1 tsp garam masala
 ½ tsp turmeric
 2 tsp salt
 2 tsp cayenne pepper
 ½ tsp cumin powder
 1 tbsp ginger garlic paste
 ¾ cup sour cream
  cup oil
 ½ cup cilantro, roughly chopped

Directions

1

Put instant pot on saute mode. Add oil when the screen says hot.

2

Saute 1/2 the onions, cinnamon sticks and serranos until onions are translucent.

3

Add the beef and saute for 2 minutes.

4

Add ½ the salt, cayenne, haldi, zeera, gg paste

5

Once well mixed, add in chana daal and ½ cup of water, less if you're comfortable with it.

6

Put on high pressure mode for 30 min Release pressure and open, dry up all the water using saute mode

7

Cool down the meat completely

8

In a food processor-process the rest of the onion, serranos and cilantro.

Note: if you have a small food processor, add the sour cream and keep this mixture aside.

9

Large food processor: process the sour cream, meat and onion mixture together.

Small food processor: process the meat in batches with small amounts of the sour cream & onion mixture

10

Knead the meat mixture very well. Make meat patties according to your size preference. Use oiled hands if needed and make sure that you dont have any cracks in your patties.

11

Fry immediately or freeze for later use. (check out my shami blog post for ideas)

Shami Kabobs

4 replies on “Shami Kabobs”

thanks. please let me know what you think and if you take pics, please send them to us on instagram @cilantrochronicles

Looks very tempting and can’t wait to try it.
Question about cinnamon sticks- 4, 3inch pieces?

No! So if you were using whole unbroken cinnamon, I’d say 1 is enough! Please let me know how you like it!

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