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Shami kabab

Shami kebab on a bed of cucumbers, served with pasta
Region or state	Indian subcontinent
Main ingredients	Meat or fish and spices
Variations	Many variations exist
Food energy (per serving)	Vary kcal
[REDACTED] Media: Shami kabab

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Shami kabab or shaami kabab is a South Asian variety of kebab, composed of a shallow fried small patty of minced meat, generally beef, but occasionally lamb or mutton (a chicken version exists as well), with ground chickpeas, egg as binder, and spices. It originates from the Lucknow region of the Indian subcontinent developed during the Mughal rule. It is a popular dish in modern-day Indian, Pakistani and Bangladeshi cuisines. Shami kebab is eaten as a snack or an appetizer, and is served to guests especially in the regions of Bengal, Deccan, Punjab, Kashmir, Uttar Pradesh and Sindh.

They are often garnished with lemon juice and served with sliced raw onions as a side salad, and may be eaten with chutney made from mint or coriander. They are also served along with sheer khurma during the celebrations of the Islamic festival of Eid.

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Preparation

Shami kababs are boiled or sauteed meat (beef or lamb) and chickpeas (chana daal) with whole hot spices (garam masala, black pepper, cinnamon, cloves, bay leaves), whole ginger, whole garlic and some salt to taste until completely tender. Onions, turmeric, chili powder, egg, chopped green coriander, chopped green chillies and chopped mint leaves may be added in preparing kebab. Garam masala powder (ground spices) may be used in place of whole hot spices.

The cooked meat is then ground in such a way that it is fibrous and does not become a paste. It is then shaped into diamond or round patties and is shallow fried. The Kashmiri variation uses a proportion of 3 parts mutton to 1 part lentils (chana) and is cooked and then ground to a paste consistency before frying the patties to a brown outer crust while keeping the inner soft.

• Shami kebab ready for frying

Serving

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Shami kebabs may be served with roti along with ketchup, hot sauce, Schezwan sauce, chilli garlic sauce, raita or chutney. Before serving the kebabs, it is also common to dip them in a beaten egg mixture and double-fry them. They are also commonly eaten in Hyderabad with cooked rice or chapati.

Etymology

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There are several etymological explanations behind the shami kebab. One explanation is that the name of the dish derives from the word shaam, which means "dinner" and "night" in Persian. It also means evening in Urdu and Hindi. The name may also derive from the scent of an itr called shamama. The name shami kebab may also refer to Bilad al-Sham, the modern Syria, as many cooks from that region migrated to the wealthy Mughal Empire of South Asia during the Middle Ages.

See also

• Anda shami
• Frikadeller
• List of kebabs
• Pakistani meat dishes

References

1. "Shami kebab | Traditional Ground Meat Dish From Lucknow | TasteAtlas". www.tasteatlas.com. Archived from the original on 8 June 2021. Retrieved 8 June 2021.
2. Stein, Rick. "Sami Kebabs". BBC. Archived from the original on 9 February 2023. Retrieved 8 February 2023.
3. Petrina Verma Sarkar (10 December 2014). "Shami Kabab". About.com. Archived from the original on 21 December 2014.
4. "Shami kebab without frills". The Tribune. 3 December 2006. Archived from the original on 27 July 2021. Retrieved 27 February 2019.

v t e Bangladeshi dishes
Main and side dishes	Meat Akhni Alu gosht Satkara Beef Biryani Haji biryani Chicken korai Chicken tikka Durus kura Gosht Hash O Bash Jalfrezi Kala bhuna Kebab Seekh kebab Shami kebab Keema matar Kofta Korma Mezban Mogoz bhuna Murgi musollom Mutton curry Nihari Paya Polao Posondo Roast chicken Roust Tandoori chicken Tikka Seafood Chingri malai curry Daab chingri Domachha Fried fish Hutki Shira Machh bhaja Machher Jhol Shorshe ilish Thoikor Tenga Vegetarian Alur Dom Bhorta Begun bhorta Alu Bharta Bini/biran bhat Chacchari Chira Dal Forash Haleem Khichra Khichuri Norom khichuri Panta bhat Ponir Shak Shorba Shukto Tehari Torkari Zorda polao
Snacks and sauces	Achar Alu chaat Alur chop Beguni Bela Biscuit Bhelpuri Chaat Chatni Chanachur Chhana Chotpoti Doi bora Jhalmuri Nankhatai Paan Pakora Phuchka Raita Samosa
Breads	Bakarkhani Bhatoora Chapati Luchi Naan Porotha Alu porotha Moghlai porotha Puri (food) Ruti Rumali ruti Tandoor bread
Beverages	Akher rosh Aamrosh Beler Sharbat Borhani Cha Dudh cha Masala cha Seven-color tea Ghol Khejur rosh Lachhi Matha Rooh Afza Shorbot Taler rosh
Sweetmeats	Borfi Bundia Chhanamukhi Chhenabara Chomchom Doi Mishti doi Curd of Bogra Faluda Gulabjam Gur badam Halua Gajorer halua Jilapi Chhena Shahi Kheer Kulfi Laddu Malpua Mimi Chocolate Morobba Nimki Pantua Pitha Ashke pitha Bhapa pitha Chunga pitha Nunor bora Teler pitha Roshkodom Roshmolai Roshogolla Khondoli Shemai Shondesh Shonpapri Tiler Khaja Tusha Shinni
Bangladeshi diaspora	Chicken tikka masala Phall
Category

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Regional cuisines	North India North Indian cuisine Awadhi Braj Bhojpuri Punjabi Haryanvi Kumauni Mughlai Kashmiri Rajasthani Marwari (Jain) Uttar Pradeshi Pashtun South India South Indian cuisine Andhra Chettinadu Karnataka Kerala Tamil Hyderabadi Udupi Mangalorean Mangalorean Catholic Saraswat East India/North East India Bihari Bhojpuri Maithil Magahi Angika Bengali Odia Jharkhandi Assamese Sikkimese Arunachali Meghalayan Tripuri Manipuri Naga Nepali West India West Indian cuisine Goan Gujarati Marathi Konkani Koli Agri Malvani Sindhi Parsi Pashtun Other Jain (Satvika) Anglo-Indian Fast food Indian Chinese Indian Indonesian Indian Singaporean Malaysian Indian Mauritian Thai Balinese
Ingredients / types of food	Main dishes Soups and stews Desserts Bread Drinks Snack foods Spices Condiments
Preparation and cooking	Handi Karahi Tava Tandoor Uruli
Related cuisines	Nepalese cuisine Sri Lankan cuisine Bangladeshi cuisine Pakistani cuisine Bhutanese cuisine Tibetan cuisine Afghani cuisine
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• Kebabs
• Indian cuisine
• Punjabi cuisine
• Bangladeshi cuisine
• Bengali cuisine
• Hyderabadi cuisine
• Indian meat dishes
• Indian fast food
• Kashmiri cuisine
• Mughlai cuisine
• Pakistani meat dishes
• Pakistani fast food
• Muhajir cuisine
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• Appetizers