Special Shami Kabab Recipe: 

Today’s recipe is a special one, partly because it has a special in it’s name but mostly because Shami Kabab is an absolute delicacy. I do not know anyone that does not like Shami Kabab. Calling just a skewered patty of meat would be a crime; it’s a reward for the senses. And while Ms Shortcut Sokhina made it, I realized the experience is just not limited to eating. The journey of Special Shami Kabab starts with the rhythmic pounding of the mortar and pestle to the intoxicating aroma that fills the kitchen, and ends with you biting in the blast of flavors that it is.

Though I love Shami Kabab, I never quite knew why it is named that way. Shami – sounds very close to the Bangla word for husband. So as a kid I thought the name has something to do with husbands maybe, never quite looked into it. Kebabs have a Middle Eastern or Persian origin. It is thought that Shami Kebab also comes from that region. But the specifics of Shami Kebabs origin has been lost to time. Though it is thought that the dish was first made during the Mughal rule. Many of the royal chefs of the Mughal empire were from Syria, and some believe that Shami refers to Syria. But these are just speculations.

Special Shami Kabab

What is not speculation is the unique texture and taste of Special Shami Kebab. But I do wonder how different the Shami Kebab we eat now is from the ones eaten by the Mughal emperors. The recipe has to change, because even now the recipe changes from house to house. While making Shami Kebab, even the choice of meat is a matter of personal preference. Traditionally, it’s made with beef or mutton, offering a rich, decadent flavor. However, for those seeking a lighter option, ground chicken is a popular substitute. Ms Shortcut Sokhina chose the lighter option and used chicken.

One of the best things about Shami Kebab is its versatility. Not just in terms of recipe, but also how and when you want to eat it. Shami Kebab is appropriate for almost every scenario. A grand wedding? Yeah, serve Shami Kabab with biriyani. A street food or afternoon snack? Shami Kabab is here for you, just pair it with a good chutney or sauce for an even better experience. Moni Dadi wrote down a few recipes for chutney, and I would suggest you pair the Kabab with a tomato chutney. You can have it with regular sauce or ketchup as well, the experience is still fantastic.

The choice of using chicken was because we were going to have the kebab as a snack. Wedding or special dinners usually use mutton or beef because of its richer flavor. Whichever meat you use, it must be boneless and minced. You can also use beef or mutton boti, but that recipe seemed a tad bit more complicated to me. So I’m sticking with talking about Moni Dadi’s recipe.

One very important distinction of Shami Kebab, which separates it from other kebabs, is the use of lentils or chickpeas. The lentil provides it with a unique taste and also serves the practical use of a binder, keeping the kabab from falling into pieces after you bite in.

The kick of spices is something you would expect from any dish from the subcontinent. And it’s true for Shami Kebab as well. It is largely thanks to Garam Masala. Garam Masala literally means hot spices and is basically an amalgamation of different spices, including but not limited to: Black Cumin, Black Pepper, Coriander, red chili. One thing to remember is to mash these spices well in the mixture, or else there might be chunks when you bite into the kabab. And trust me that is an awful experience. But hopefully you will not face that and the bites you take will just be rewards to your taste buds.