Oil-free Shami Kebabs, Well Almost

Shami Kebabs are probably one appetizer which has kept united Indian and the Mughal cuisines in every which way. These richly flavored, patty-shaped kebabs are traditionally made with soaked chana dal and shallow fried.

But I was in a hurry to make them and also cater to some non-Indian palates. Hence I chose the oven-route, and used sattu instead of Bengal gram. Baking them in the oven also meant very little oil. Something men and women all over the world are so cautious about.

Ingredients for Shami Kebabs are:

500 mince meat (lamb/goat/beef)
2 eggs
1 small red onion, very finely chopped
4-5 cloves of garlic, minced
1 inch root ginger, minced
5-6 green chilies, minced
Handful of fresh coriander, very finely chopped
Half a teaspoon of freshly ground garam masala
1 teaspoon red chili powder
1 teaspoon coriander powder
1 teaspoon cumin powder
10 whole black peppercorns
2-3 tablespoons sattu
2 tablespoons Canola oil
Salt

In a large mixing bowl, pound together everything except the oil.

Take lime-size balls of the meat mixture and flatten them between the palms of your hands. Makes about 15-17 kebabs.

Pre-heat oven to 350° F. Line a baking tray with aluminum foil. Place the kebabs on the tray and drizzle the oil, few drops on each.

Bake these for 30-35 minutes, turning them at the halfway mark. Alternatively, you can shallow fry them in a hot pan till the meat is cooked through.

Serve with fresh coriander chutney, hummus, slices of onions, and lemon wedges. I like mine with these non-heat, deep fried green chilies.

Also, the winner of my Blog’s first birthday giveaway is Aipi, the desi cook in an American kitchen! Thank you for coming to my party, Aipi.  

P.S. More kebab recipes and pictures from PreeOccupied are here.