Shami kebab is a classic South Asian side that’s the perfect choice for formal occasions, afternoon tea or a simple family dinner to add a delicious punch of protein. We love shami kebab in our house and therefore I’m super excited to share a turkey shami kebab recipe with you today!
Turkey is a great choice to make your kebab since it’s a quality protein with 30 grams of protein in every 100-gram serving. It’s lean and nutrient-rich, too which means that it has a lot of nutrients per calorie. Why limit turkey only to Thanksgiving or the Holidays? Introduce this flavourful meat in your everyday meals.
Turkey Shami Kebab Recipe:
Serving: 10-12 people
Prep time: 20 minutes
Cooking time: 2.5 hours
Turkey cubes: 1 kg
Onion: 1 (chopped)
Chana dal: 2 cups
Salt: to taste
Cumin powder: 1 tablespoon
Chillies: 1 teaspoon
Ginger/Garlic paste: 1 tablespoon
Coriander powder: 1 tablespoon
Garam masala:1 tablespoon
Cardamom powder: 1 teaspoon
Coriander: 1 bunch chopped
Put the turkey cubes (with bones) in a pot of hot water, with two cups of chana dal, one onion chopped, salt, ground garam masala, ginger-garlic paste, cumin powder, coriander powder, chillies powder and cardamom powder .
Let it cook for two hours. Add water (always hot) if needed till meat becomes totally soft. Manage water such that when meat is done the water dries out too.
Separate the bones from the meat and now add the whole mix in a food processor and mince it all.
Add two eggs (beat separately) and chopped cilantro.
If you feel consistency is too dry, you can add olive oil. If you feel mix has become liquidy, add some bread crumbs.
Fry the turkey shami kebab. Don’t overcrowd the pan.
Serve the kebab with some delicious raita and some chickpea or mutur pulao.
The best part is that you can also freeze these turkey shami kebab before frying and use as needed!
They make perfect sandwiches too, especially for lunch!
Disclaimer: This blog post is sponsored by Canadian Turkey. All opinions are my own.