Pakistani Shami Kababs (served with a green chutney) were the perfect start to our International Cuisine meal.
Pakistani Shami kababs are a staple on the streets of Pakistan. They are often made of chicken although mutton is also commonly used. They are a soft, silky, treat, packed with rich flavors garlic, cumin, coriander, ginger, cinnamon, turmeric and of course some heat from chili peppers. These are a delectable appetizer, especially when accompanied with green coriander chutney.
Ingredients
- 2 lbs Chicken pieces with bone and skin
- 4 cups water
- 1 cup yellow split peas rinsed and soaked if necessary
- 1 medium red onion chopped
- 1 head garlic peeled
- 2 inches ginger sliced
- 5 green chilies
- 5 red chilies dried
- 2 cubes Chicken bouillon
- 1 Tbsp cumin seeds
- 1 Tbsp coriander seeds
- 3 cinnamon Sticks
- 3 black or green cardamom Seeds
- 1/2 tsp turmeric powder
- 5 Tbsp Coriander, Fresh
- 1 tsp black pepper
- 1 tsp salt or to taste
- mint leaves optional
- 2 eggs
- 2 Tbsp vegetable oil for frying
Instructions
- Rinse the yellow split peas and soak for 15 minutes.
- In a large pot or wok add in the four cups of water and chicken pieces and turn on heat to medium high.
- Add in the split peas, onion, garlic, ginger, turmeric, chilies, cardamon, chicken bouillon, cinnamon, coriander seeds and cumin seeds, salt and pepper. Mix well, bring to boil and then reduce heat to simmer and let cook for about 45 minutes. .
- Remove the chicken to de-bone it while allowing the ingredients to continue to cook in the pot. It is is easy to use two forks remove the skin and shred the chicken from the bone. When finished add it back into the pot
- Mix well and cook until the split peas are tender. Turn off heat and remove the cinnamon sticks.
- In a mortar and pestle pound the mixture a little bit at a time until you get a smooth consistency. Put in a bowl and add in the fresh coriander and mint if using. If you like heat you add a couple more chopped green chilies as well.
- Using you clean hands pick up a small handful of the mixture and roll into a ball, (about the size of a golf ball) Flatten the ball to make a patty. Set the patties on a plate. Repeat until all the mixture is gone.
- Whisk two eggs into a bowl large enough to dunk the Kababs.
- In a frying pan, heat the oil on medium high, dunk the kabab into the egg and then fry them just a few minutes on each side until golden brown. Remove with spatula and set on paper towel to remove any excess oil.
- Serve hot with ketchup or green chutney.
For the green chutney
- Put all the ingredients except the yogurt into a food processor or blender to combine all the ingredients. Once all combined put into a bowl and stir in the yogurt. Taste for salt and serve with the hot shami kabab’s.
