Shami Kebab

Cooking time:
60 minutes
5 persons

Delicious and healthy, they are immensely popular and easy to make kebab. These kebabs are famous for their delicate juicy taste and aroma. Shami kebab is eaten as a snack or served to guests as an appetizer.

No need to add Salt, Red chilli, Ginger, Garlic or anything else apart from the ingredients given below. Increase all quantities proportionally for serving more persons.


1. Chicken/Mutton boneless

½ kg / 1 lb

2. Green Chillies sliced vertically


3. Onions sliced

2 Medium /125 Gms / 4 oz

4. Cilantro / Kothmir / Hara Dhanya

1 small bunch / 10 Twigs

5. Mint leaves / Pudina

1 small bunch / 10 Twigs

6. Cooking oil

3 Tablespoons / 45 ml

7. Ustad Banne Nawab’s Hyderabadi Chicken/Mutton Cutlet Masala

1 packet

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1     In a pressure cooker put boneless Chicken/Mutton and all other above mentioned ingredients, except Cutlet Masala along with 100 ml / One small teacup water, close lid and cook on high flame till firstwhistle of cooker.

2     After first whistle, reduce flame to low and cook for another 10 minutes.

3     Put off flame and let cooker cool down.

4     Open lid of cooker after cooling down, mix entire Chicken/Mutton Cutlet Masala and cook on medium flame till all the water dries completely and thoroughly, making sure Masala paste does not stick to bottom of cooker.

5     Remove and grind contents of cooker in a grinder into a fine paste.

6     Make round or diamond shaped cutlets of the paste after it cools down.

7     Take a wok (tawa), sprinkle little oil on it and fry on medium flame, Chicken/Mutton Cutlets on both sides till golden brown. Little amount of oil can be sprinkled on the (tawa) wok from time to time as required. Remove and serve hot.

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