How to Make Shami Kabab

Shami kabab 
It is is a popular Pakistani and Indian (specifically Awadhi) style of kebab, that is composed of small patty minced mutton or Beef, ground chickpeas and spices.
Shami kebabs are an extremely popular snack in Pakistan. They are often garnished with lemon juice and/or sliced raw onions, and are usually eaten with chutney made from mint or coriander. They are also served along with Sheer Khurma on Muslim Eid Days.
  
Ingredients:

500 gms minced Mutton
2 Eggs
1meduim sized chopped Onion (Pyaj)
5 Green Chilly (Hari Mirch) chopped
100 gms Bengal Gram (Chana) soaked overnight
10 pods Garlic (Lasan / Lahsun)
1 tsp Cumin Seed (Jeera)
4 Cardamoms
1 " long piece Cinnamon (Tuj/Dalchini)
1 " long piece Ginger (Adrak)
6 Pepper corns (Kalimirchi)
4 Red Chillies
Clarified Butter (Ghee)

How to make shami kabab:

• Boil minced meat in 3 cups of water and a teaspoonful of salt till water is absorbed and meat is tender.
• Grind meat into a fine paste.
• Take garlic, cumin seeds, cardamoms, cinnamon, ginger, peppercorns, red chillies and soaked gram dal and grind into a fine paste.
• Mix both the pastes well.
• Now mix well beaten eggs and prepare a uniform dough.
• Add finely chopped green chillies and onion to dough and mix well.
• Shape the dough into small round flattened balls or kababs.
• Heat ghee and deep fry kababs till golden brown and serve hot with sauce or chutney.

 Here is video explaining how to make Shami Kabab

This pan-fried kabab can be made with lamb or beef but tastes best when made with the former. Serve it with Mint-Coriander Chutney 

Seekh Kabab

Seekh kabab - are made of minced meat with spices and grilled on skewers. It is cooked in a Tandoor, and is often served with chutneys or mint sauce. It is often included in tandoori sampler platters, which contain a variety of tandoor cooked dishes. A seekh kebab can also be served in a naan bread much like döner kebab.  

Seekh Kebabs are flavorful little appetizers made from lamb (chicken or beef can also be used) that are traditionally prepared in a Tandoor (clay oven). Since most of us don’t have tandoors, try this easy recipe to make them at home. The use of fresh roasted and ground spices takes the flavor up a notch! Seekh kebab ( (also occasionally known as kebap, kabab, kebob, kabob, kibob, kebhav, kephav) ) is a recipe inspired from middle eastern tradition.

Ingredients

500 gms Lamb Mince(Keema)
Brown Color
3/4 tsp Garam Masala
1 tsp Garlic (Lasun) paste
1 tblsp Raw Papaya Paste
1 tsp Ginger (Adrak) Paste
2 tblsp Cashewnut (Kaju)
2 tsp thick Cream (Malai)
2 Onion (Pyaz)
2 tsp Carom Seeds / Thyme (Ajwain)
2 tsp Dried Mango Powder (Amchoor)
2 tblsp Rock Salt (Kala Namak)
3 tblsp Cumin Seed (Jeera)
1 tblsp Dry Ginger (Saunth)
1 tsp Black Pepper (Kali Mirch)
1/2 tsp Nutmeg Powder(Jaiphal) 

Method of cooking

• Wash the keema and put in a strainer and gently press to squeezeout all the water.
• Mix all the ingredients to the keema and knead well.
• Keep aside for 1 hour.
• Heat a gas oven or an electric oven with the skewers.
• Take a big ball of the keema mixture and hold a hot skewer carefully in the other hand.
• Press the mince on to a hot skewer.
• The keema will immediately stick to the hot skewer.
• Repeat with left over mince on all the other skewers.
• Place the skewers in the oven.
• Keep rotating the skewers occasionally.
• When cooked, gently remove the kababs from the skewers with the help of a napkin.
• Shallow fry the kababs on a nonstick pans in 1 tablespoon oil.
• To serve sprinkle some chat masala and lemon juice on the kababs.

Tip – If you are making a large batch of the kebabs, you can place them on an oiled baking sheet, spray them with cooking oil and broil them on High in your oven for 5-7 minutes on each side.