Comments on: Lamb Kabab Recipe (Shammi Kabab)

By: Patryce

Patryce — Mon, 17 Oct 2011 05:06:59 +0000

I found this recipe today and made this fabulous dish tonight and I found myself actually saying that this is one of the best meat dishes I’ve ever had. It was absolutely divine! So delicate and delicious. I served it with amaranth and cucumbers with a mint kefir dressing. The whole thing together was just incredible! I’ll be making it again and posting tony site as well! Thank you for such a fabulous recipe!

By: abang jelan

abang jelan — Sat, 16 Jul 2011 16:23:57 +0000

@Julien

Actually Sham or ‘Bilad As-Sham’ in arabic is ancient name of area today includes Syria, Lebanon, Jordan, Palestine and Isreal.

Shammi is arabic way of naming the thing related to its place of origin.

Sham is also sometime referred to as ‘Levant’ in Judeo-Christian literature.

Damascus is Damascus. it was the part of Sham but it not Sham by itself.

By: Julien

Julien — Sun, 05 Jun 2011 07:26:42 +0000

haven’t finished yet:
please correct “thik” to be think
Also I wouldn’t precook the meat, only the chana dal and incorporate the egg in the mixture to avoid any break up during the frying.
Thanks anyway.

By: Julien

Julien — Sun, 05 Jun 2011 07:19:00 +0000

Hi, love your website! It’s my favorite kind of food.
Shammi means Damascus, Syria style. Sham is the other name for Damascus.
Thik of it, this recipe is like falafel(Syria’s favorite food)with meat added to it.

By: Rasa Malaysia

Rasa Malaysia — Sat, 11 Dec 2010 06:58:04 +0000

Thank you, Iza.

By: Iza

Iza — Sat, 11 Dec 2010 04:39:20 +0000

I just want to drop a few words. I have to say that this website is ONE OF THE BEST websites I have ever seen in my life!!!! Seriously!!!! I have always found all the greatest recipes in here. I really admire your work and effort into this. The recipes are great and yummy….
You are definitely the best source of inspiration to me when it comes for cooking!

Thank you so much for this awesome website.

Keep it up!

Iza

By: Ger Sexton

Ger Sexton — Mon, 22 Feb 2010 22:24:16 +0000

That’s a really nice recipe but I would definately put more spices… at least 5ml cumin and coriander (freshly ground)… use freshly made garam masala and u could then sub the cinnamon with ground (about 1/2 tea spoon each) and the cloves for gound… and buckets more cardamoms… that’s if u like curries :-), p.s. no need to roast the spices b4 u grind… and i’d defo use cayenne pepper instead of chilli powder. O’h and crush the garlic and grate the ginger. So much hard work :-)

By: Sharmila

Sharmila — Sun, 29 Nov 2009 00:33:02 +0000

Hi Stew,
Glad you liked them. Sorry you had a problem with the texture, especially since this happened at a meal as crucial as the one at Thanksgiving. These kababs are a bit soft and will not be as firm as burger patties or meat balls would be. They are of a melting texture. However they should still stay whole. Here’s a couple of things that may work to keep them together.
1. Grind the meat and dal thoroughly together to form a homogeneous, almost a grainy paste-like mixture. This reduces the chance of elements separating in the heat of cooking.
2. Put in just about a scant teaspoon of filling to make sure the kababs aren’t overstuffed. Cover over evenly to seal in the filling.
3. Press the finished patty firmly then coat it evenly with egg. This is about the only binding agent in this recipe.
4. Be gentle while handling them to turn over. This will prevent them breaking apart under pressure.
I do hope these help with the issue. I do hope it didn’t dissuade you from trying them again. Happy Thanksgiving!

By: Stew

Stew — Sat, 28 Nov 2009 20:26:12 +0000

i made this for thanksgiving, the flavor was great, but the texture seemed off as the kebabs were a little “flaky” and didnt stay together as a patty. any suggestions?

By: Ainee

Ainee — Thu, 26 Nov 2009 14:14:24 +0000

Hi Bee & Sharmila,

Thanks for the recipe on lamb kebabs. I will certainly try making some real soon.

And Bee;

Thank you very much for sharing the numerous recipes with all of us. While i love cooking, I must admit I’m more a pastry and cake person. However, I will certainly try some of the recipes you shared so far;the most immediate would be the fried wanton; its my hubby’s favourite.

Ainee