Shami kebab can be made either with ground beef or boneless beef. I'm using boneless beef which is more traditionally used and gives the perfect threaded texture. But you need to ground meat in a chopper after cooking which is an extra step but totally worth the texture.

If you want to store kabab then avoid raw onion when making shami. Onion will change the taste in long run.If you don’t have chaat masala, then just add garam masala powder but reduce the quantity to ½ teaspoon garam masala powder. For a slight tang, also add ½ to 1 teaspoon lemon juice. This traditional Pakistani appetizerboti kabab masala recipe is prepared with cubed lamb pieces mixed with papaya paste, green chili paste, and garlic paste. These curries can be flavored with an assortment of spices before being skewered and grilled over high heat until browned. Why is Kebab Healthier? These thin strips of beef are marinated with a meat tenderizer for absolute softness, yogurt, fried onions and a bold seasoning mix that adds spice and flavour and finished off with mustard oil which is an integral part of their flavouring. Take a small blender jar, add 4 tbsp of hung curd, 2 green chillies and 10-12 cashew nuts, 18-20 garlic cloves, 1/2 inch ginger and grind it well until smooth masala paste forms. Keep the masala paste aside for later use.

As you prepare kabab masala, you can store in an airtight jar. Make sure the jar should be dry and fully covered otherwise you will miss the aroma of spices. Make sure the Kabab mixture should be dry before grinding. Now in a grinder, add fresh coriander and green chilies and coarsely ground it. Now add kabab mixture in a grinder and give it a smooth grind. Add 1 egg and grind it again for few seconds. Green Chilies- The heat in the kebabs come from green chilies. I dont use any red chilli powder. I use hot green chilies from indian stores that are similar in heat level to thai bird chilies. You can use serranos.

Author: Moumita Paul How to make tangdi kabab recipe( restaurant-style malai tangri kabab) Instruction with step by step pics Preparation Continue to saute’ (bhonify) on medium-low heat for 5 minutes. Add all gravy spices and bhonify, and if needed, add 2 to 3 tablespoons of water at a time. It's a simple kabab masala powder recipe that you can prepare at your home and believe me it will add quality taste to your kabab similar to the taste of restaurant-style seekh kabab. It's recommended to use homemade masala if you want a traditional and unique taste in your Indian/Pakistani food. I wish it turns the best result in your cooking.