How to Make Shaami Kababs

Shaami kababs are popular Indian snacks that use chicken, instead of lamb or mutton, as the main ingredient. They’re great to serve at parties and gatherings because they’re very filling yet still light and healthy enough to allow people to indulge in other party foods while they’re eating them. Read on to learn how to make shaami kababs at home!

Ingredients:

Boneless chicken – 1 kg [2 lb] Salt – 1⁄4 tsp Red chilli powder – 1⁄2 tsp Garam masala – 1⁄4 tsp Black pepper corn – 1⁄4 tsp Fresh coriander (chopped) / cilantro (dried) - 3 tbsp Ginger-garlic paste - 1⁄2 tbsp Lemon juice - 2 tbsp Oil for shallow frying. 1. Clean and cut into medium sized pieces. Marinate with salt, red chilli powder, garam masala, black pepper corn and fresh coriander leaves in lemon juice for an hour or two in a refrigerator.

2. Heat oil in a pan; add ginger-garlic paste and fry till it turns light brown in color; add marinated chicken pieces along with marinade, mix well and cook covered on low flame till tender (20 minutes). Stir occasionally while cooking so that it does not stick to bottom of pan. Add more salt if required. 

3. Garnish with lemon juice and fresh coriander leaves before serving hot as an appetizer or starter. It goes very well with onion rings, nans or any type of breads like chapati, roti etc.. Note: If you do not have fresh coriander leaves use dried ones instead. 

3 cups plain flour 1 tsp salt 1/2 cup water 4 tbsp butter or margarine Oil for frying Method: Sift flour into bowl. 

Rub in butter or margarine until mixture resembles fine crumbs. Mix in water gradually to form soft dough (you may need more water depending on humidity). Knead lightly until smooth, then cover and leave for 10 mins. 

Roll out thinly on floured board, cut into strips about 5cm wide and deep enough to hold filling but no deeper than 8cm as they will expand when cooked. 

Cut off one end diagonally - it will make them curl up when cooked. Brush each strip with beaten egg yolk, fold over at diagonal ends to meet in centre. Twist top ends together and press down gently. 

Cook kababs in batches of 6 at a time for about 2 mins each side until golden brown. Drain on paper towels then serve warm or cold. Repeat with remaining pastry. Makes 30 kababs.

3 cups flour + extra for dusting 1 teaspoon salt 1/2 cup water 4 tablespoons butter or margarine Oil for frying Method: Sift flour into bowl. Rub in butter or margarine until mixture resembles fine crumbs. Mix in water gradually to form soft dough (you may need more water depending on humidity). 

Knead lightly until smooth, then cover and leave for 10 mins. Roll out thinly on floured board, cut into strips about 5cm wide and deep enough to hold filling but no deeper than 8cm as they will expand when cooked. Cut off one end diagonally - it will make them curl up when cooked.

Recipe

Add 250 grams finely chopped chicken to a large bowl and mix in one beaten egg. Season with salt, pepper, cumin powder, chilli powder and crushed garlic. 

Mix together well. Add flour and mix well again. Heat enough oil in a frying pan over medium heat until hot but not smoking; about 350 degrees Fahrenheit (177 Celsius). Scoop one tablespoon of mixture into your hand at a time and flatten into kabab-shaped patties using your fingers. 

Fry 4-5 patties at a time for about 8 minutes or until crispy on each side, flipping only once during cooking process so both sides cook evenly. Enjoy with flatbread or as an appetizer! If desired serve with tangy chutney recipe.

Step-by-step picture guide

If you want step-by-step pictures, go for it! But remember that any visual content has a higher chance of being shared—and people are more likely to save your post if they can flip through and easily find what they’re looking for. 

Here's a handy formula that might help: tell them what they're going to learn, teach them what they need to know and then provide examples of how you came up with your recipe. 

Don't forget to include plenty of photos. The first one should be of your finished product (if applicable), while others should show each step in detail. 

This will make it easy for anyone who wants to try making their own shaami kabab at home. You'll also want to include an image that shows ingredients and supplies (as well as an image with steps) so readers can get an idea of what they'll need before attempting to cook these tasty treats themselves. 

Remember, visuals are key! If you have video, definitely consider adding that too. Videos are becoming increasingly popular on social media platforms like Facebook and Twitter.

It is important to always ask yourself questions about why you wrote something or took a certain picture when creating content for a client or website. 

It helps keep your ideas relevant and honest because most companies don't have endless resources like time or money when it comes to digital marketing campaigns. 

A lot of companies do not understand digital marketing at all because it is hard to comprehend but there are ways around it like using infographics instead of  paragraphs of text.

Video Tutorial

If you don’t have time to make shawarma kabab at home, don’t worry because there is another quick and easy way to make chicken shawarma in your oven or even in a waffle maker. 

You may also try our Shawarma Spice Mix Recipe which you can use on any meat or chicken you like. 

Here is an instructional video by BAZAAR Magazine showing how you can make them with ease, enjoy! 1 cup flour (whole wheat) + 2 cups of water = 1/2 cup dough

• Pinch of salt (to taste) + 2 tsp of olive oil (for kneading) = Dough for 6-8 kababs 
• 3 pieces large white onions cut into small squares 
• 250 grams ground beef 
• 2 cloves garlic chopped finely 
• 1 tsp salt + 1 tsp pepper + 1 tbsp all spice powder 
• 1 pinch cinnamon powder (optional) 

Ground black pepper for garnishing / Tomato sauce for serving / Onion rings for serving (optional) / Olive oil or melted butter for brushing / Vinegar or lemon juice for drizzling / Lebanese cucumber pickles for serving. In a large bowl, add flour and salt and make a well in the center. 

Add olive oil, water and mix until you get a sticky dough which is not too soft nor too hard, then cover with plastic wrap and let it rest for 30 minutes in room temperature. If your kitchen is cold, you can also place it near a heater to let it rise faster. After 30 minutes knead again then divide into 6-8 equal parts depending on how big you want your kababs to be. 

Add chopped onions on top of each piece of dough, then add garlic pieces as well as ground beef over them using your hands; shape them into small round kababs by pressing down gently so that  will stick together while cooking.