If you have never tried these Shami Kebabs you must, as there is nothing like it. They’re beautifully soft, and they melt in your mouth then you get this lovely surprise from the coriander paste! It’s truly something special the first time you try them. My favourite starter is sheikh kebab, this is often how I test a restaurant to see if the food is good not. Yes, you might laugh, but it really works for me. Try it out one day – pick a restaurant and choose a dish that you’re really familiar with and use it as a test to compare various restaurants – when you’ve found your favourite, there’s a good chance that place cooks to your taste and palate. Give it a go!
I cook this dish often in the spring as it cheers me up ready for the better weather – anything that can go with a nice salad is good for the spring, and these kebabs are also not that fatty really. I used beef because is less fatty but of course you can use minced lamb for this recipe or even mutton if you like it. Mutton is not my favourite meat, however – it takes longer to cook and isn’t always very tender, but it would be boring if we all liked the same and cooked the same food.
If you don’t want them dark you can pre-fry them then finish them in the oven but I think if you do that, you won’t get that authentic look. I do hope for those who are new to this dish you will make it – you will not regret it.
Let’s see how fun they are to make.