Have you ever had one of those days when you are really hungry but time is running out? You open the freezer, and there they are: your trusty pack of frozen shami kabab, ready to be a hero. If you love these flavorful patties but you find yourself having a shami kabab that is still cold inside or not as crispy as you want it to be, then you need not worry, because you are not alone. It is not as difficult as it sounds to get it right.
Perhaps, you have even questioned your mother, “How do I know that my frozen shami kababs have cooked? or thought, “What’s the secret to the crispiest shami kabab?” Well, you’ve found your answer.
Read on and you are going to see how easy it is and how a few tips will bring success. By the end of this guide, you’ll have the confidence to turn that convenient freezer staple into what might just become your new favorite shami kabab recipe. Ready to get started? Let’s get started.
Why This Recipe Works / How to make Perfect Shami Kababs
Every one of us desires that ideal shami kabab – golden on the outside, hot inside, neither wet nor hasty. But it is only once in a blue moon that we actually get to savour those perfectly fired shami kebabs. But what is it exactly that counts? Here’s what.
The trick about that perfectly fried shami kabab is low heat. When your oil is too warm the outside burns quick and the inside stays frozen. So always be patient. Also, don’t fry them rock-solid. Just take your frozen shami kabab out for 15 minutes before frying. This quick thaw helps them heat evenly.
And for extra crispiness, a simple egg wash works great. It gives that khasta coating everyone loves. Follow these tips and your kababs will turn out perfect. Now, let’s see what you need to get started.
What You’ll Need (Your Quick Checklist)
Great, so you’ve got the tips. Now, then prepare your stuff. This is the easiest ingredient list you’ll see today.
Your pack of frozen kababs, of course, you need. Then, to that crunchy coating, take some eggs or two, a pinch of salt and a pinch of red chili powder or the lal mirch. That’s your basic egg wash.
Want them extra crunchy? Keep some bread crumbs or double roti ka crumbs ready. And of course, oil for frying. Any good cooking oil works.
A quick note if you’re using chicken: Everything here works exactly the same for a chicken shami kabab recipe. There is no difference in the frying method. So whether it is beef or chicken shami kabab in your freezer, you are all ready.
That’s it! Simple, right? Now, for the main part you came for—the step-by-step frying.
Step-by-Step Guide to Fry Frozen Shami Kababs
Alright, let’s get frying. This is where those tips come to life. Follow these steps and you’ll have golden, hot kababs in no time.
Step 1: The Quick Thaw
Get your kababs out of the refrigerator. Let them sit on the counter for about 15 minutes. You don’t want them fully defrosted, just not ice-hard. This stops them from going cold inside when frying.
Step 2: Get Your Coating Ready
Crack an egg or two in a bowl. Add a pinch of salt and red chili powder. Beat it well. This is your egg wash. For extra crunch, have another plate with bread crumbs ready.
Step 3: To Shallow Fry or Deep Fry?
Here’s a simple rule: If your kababs are just thawed (not fully frozen), shallow frying in a pan works perfectly. If you are in a rush and frying them directly out of very frozen, then you will want to deep fry them in more oil with low heat. This heats them evenly without breaking.
Step 4: Fry Them Right
Heat your oil under a medium-low range of heat. Dip each kabab in the egg wash. For extra crisp, roll it in bread crumbs now. Gently place it in the oil. Just don’t crowd the pan.
Fry for 3-4 minutes on one side until it’s a deep golden brown, then flip. Fry the other side. The key is that low, gentle heat we talked about. It ensures that the inside is piping hot.
Step 5: The Final Check
When it is all over golden and hot in the centre, your best shami kabab is ready. If you’re not sure, you can cut one open to check. If it’s still a bit cold inside, all you have to do is put it in the microwave and warm it up in 30 seconds.
And you’re done! See, it’s that simple. Now, let’s talk about the best ways to enjoy them.
Serving Your Golden Shami Kababs
And so your shami kababs are fried. Gold and crunchy and smelling wonderful. Now for the fun part: eating them!
The classic way is with a side of green chutney and some sliced onions, cucumber, and tomato. It’s the perfect combo.
But don’t stop there. Everything goes with these kababs. Crumble them into a bun with some chutney and salad for a quick Shami Burger. Or place one in a paratha roll for a hearty wrap.
They also make a great side with dal chawal or can even be the star of your mealtime plate with some roti. However you choose to serve them, that crispy texture and spicy flavor will shine through.
You may have some things to ask at first. Next, let us address the most frequent ones.
FAQs
- How to fry Shami kebabs?
Heat oil on medium-low flame, dip the shami kabab in egg wash, and place it gently in the pan. Fry for about 3–4 minutes on each side until golden brown and heated through. Low heat ensures the inside gets hot without burning the outside.
- Can you fry straight from frozen?
Yes, you can fry frozen shami kabab directly, but cook them on low heat so they warm evenly. For best results, let them sit at room temperature for 10–15 minutes before frying to avoid a cold center.
- How do you cook kebabs in a frying pan?
Add 2–3 tablespoons of oil to a non-stick pan and heat on medium-low. Place the kababs without overcrowding and cook gently. Flip once one side turns golden, then fry the other side until both sides are evenly browned and hot inside.
- How long to cook frozen shami kabab in an air fryer?
Cook frozen shami kabab in a preheated air fryer at 180°C (350°F) for about 10–12 minutes. Flip halfway through for even crisping. Add a couple of extra minutes if needed until fully heated.
- Do you put oil on kebabs?
Yes, a little oil helps shami kabab cook evenly and prevents sticking. Use a small amount in the pan for frying, or lightly brush/spray oil when air frying for a crispy golden texture.