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Shan Shami Kebab 50g

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SKU: 44SKS.50
Pack Size: 48
Shan Shami Kebab 50g
Property Value
Description Shan Shami Kebab 50g
Kcal 300Kcal
Kj 1256Kj
Fat (g) 10g
Of which saturates (g) 0g
Carbohydrate (g) 50g
Of which sugars (g) 0g
Salt (g) 28g
Protein (g) 10g
Fibre (g) 20g
Property Value
packsize value 48
Brand Name Shan

Coriander, salt, red chilli, paprika, dehydrated onion, garlic, ginger, bay leaf, black cumin, black pepper, green cardamom, cumin, cloves, fenugreek seeds, carom, maltodextrin, hydrolysed soy protein, cane sugar, canola oil, silicon dioxide (anti-caking agent) and dried mango powder.

Country of Origin
Storage Store in a cool, dry place.
Cooking Guidelines Shami kebab (mince and lentil patty) Beef/chicken - 1kg Minced/cubed Chana dal/split yellow grams - 1 Cup/200g Onions - 3 Medium chopped/250g Ginger paste - 1 tbsp Garlic paste 1½ tbsp Egg(s) - 1-2 Whisked Ghee/oil/butter - 2-3 Cups/500g Shan Shami Kebab Mix - One packet (or less if wanted milder) • To the minced meat add: Chana dal, garlic, onions, ginger, Shan Shami kebab Mix and 6 glasses of water. Cover and cook on a low heat for about 30-45 minutes or until tender. • When tender about 2 cups of liquid should remain in the pot. Then remove and grind the meat mixture to a coarse paste. Add the egg(s) and knead well. Make 20-30 round flat kebabs. • Heat ghee/oil and shallow/deep fry the kebabs evenly on both sides until brown. • Serve hot shami kebabs with naans/roti and fresh salad and chutney. Tips for best results: For an optional filling - Finely chopped green chillies, green coriander, mint and onion can also be mixed or used to fill each kebab. The ground mixture of minced meat and dal must be wet and soft, not dry and hard. If the kebabs break, add another whisked egg to the mixture. Nargisi kebabs: In addition add: 4 Hard boiled eggs cut in halves. • To the above ingredients add: 8 Medium quartered onions and 6 tablespoons of lemon juice. • In the above recipe for Shami kebab, follow the instructions until step 2 No. and make 16 meat balls. Take each half boiled egg and wrap the minced meat ball round it to make round/oval shaped balls. • Then deep fry the kebabs in the hot oil until crisp and brown.
Usage Statements N/A
Allergen Advice Contains soya, may contain: Traces of sulphite, sesame, mustard, gluten and tree nuts.
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