Chicken Shami Kabab Recipe

Cooking Directions

• STEP 1.In a pressure cooker, cook the chicken with lentils, ginger, garlic, and spices until tender.
• STEP 2.Drain any excess water and allow the mixture to cool.
• STEP 3.Grind the mixture into a fine paste and shape it into patties.
• STEP 4.Shallow fry the patties until golden brown on both sides.
• STEP 5.Serve hot with mint chutney or as a filling in sandwiches or wraps.

Cooking Tips

• You can add a boiled potato to the mixture for binding if needed.
• Make sure to drain any excess water from the cooked chicken and lentils before grinding.
• You can also deep fry the kababs for a crispier texture.

Storage and Serving

• Leftover kababs can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the kababs in a preheated oven or on a stovetop pan before serving.
• Serve the kababs as an appetizer with mint chutney or as a filling in sandwiches or wraps.