Question 1

How To Remove Moisture From The Mixture?

Accepted Answer

I know how frustrating it is when moisture comes into the Shami kebab Mixture. But you don't need to fret; there is a solution to fix that. Simply add some bread crumbs to the mixture and then mix it well. The breadcrumbs will soak up all the excess moisture, giving you a perfect, subtle consistency.

Question 2

How To Freeze Shami Kebabs?

Accepted Answer

Shami kebabs are freezer-friendly; you can freeze them for 3 - 4 months. Here, I'm talking about the mixture, not the fried kebabs. To freeze the mixture, simply transfer it to a mixing bowl and place it in the freezer. To thaw the mixture, simply keep it overnight at room temperature. Alternatively, you can reheat them directly from frozen by placing them in a preheated oven or microwave until heated through.

Question 3

Can I Make Shami Kebabs In Air-Fryer?

Accepted Answer

Absolutely! You can whip up some shami kebabs in an air fryer. Just pop them in, set the temperature to around 375°F (190°C), and let them cook for 10-15 minutes. Give 'em a flip halfway through. When they're golden brown and cooked through, they're good to go!

Question 4

How To Make Shami Kebabs Spicier?

Accepted Answer

The two main ingredients that make the shami kebabs more tangy and spicy are Paprika powder and red chili powder. Simply bump up the quantity of these spices. Also, increase the number of green chilies to get more heat.

Author: Nabeela Dastagir

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