Shami Kebabs

Servings: 45 shami kebabs

Ingredients:

• 2 cups channa daal
• 3 lbs. ground beef
• 1 small onion (cut into 4 pieces)
• 5-6 cloves of garlic
• 1 tablespoon freshly ground ginger

Spices:

• 2 teaspoon cumin powder
• 2 teaspoon coriander powder
• 1/3 teaspoon ground cinnamon
• 1/4 teaspoon clove powder
• 2 black cardamom
• 2 and 1/2 teaspoons sea salt
• 2 teaspoon red chili powder
• 1 teaspoon black ground pepper

To add after mixture has been grounded:

• 1 large onion (diced)
• 2 tablespoon chopped mint
• 4 chopped green chilies

Directions:

Wash the chaana daal three times then soak in water for an hour.

In a medium sized pot, add in the ground beef, spices, small onion, ground garlic, 2 cups of water and cook on medium heat for 1/2 hour.

Half an hour later, add in the soaked chaana daal with its water into the pot. And cook until the chaana daal becomes soft and when all the water in the pot has dried.

will look like this when the water has dried

Turn off the heat, and set aside until it has cooled down.

Once it has cooled down, divide the cooked mixture into 5 parts and ground each part then put in a big bowl. 

When all the mixture has been grounded, take the large diced onion, chopped mint, and chopped green chilies and add it into the grounded beef mixture. Mix with hands.

With hands, make the kebabs as seen in picture.

This recipe makes 45 shami kebabs. After freezing them while they are still in the trays, put them in a Ziploc bag and place in freezer. Whenever you need one, beat an egg, dip each kebab into the egg, and fry it in a frying pan with a little bit of oil. One egg is good enough for up to 12 kebabs.

Enjoy with chicken palau or meat palau. OR eat with tea in the afternoon!