for the love of shami kebab

It is my go-to kebab – Shami. It comes baked in an oven, but if you buy it and bring it back home, you are set for a superb meal. Every time I prepare Shami, I cook it in one simple way but serve it in a few different ways.

Advisory: Use a non-stick pan. Always.

Prep: Pan-fry with a drizzle of ghee (not butter) and serve it with biryani. You can’t go wrong. It is one perfect match. No curry whatsoever, so it doesn’t disturb the flavourful taste of the biryani itself. On the contrary, it enhances the taste of the biryani by a few notches.

Another way is to prepare it the exact same way and simply serve it on its own, with tea or coffee, for yourself or guests at home.

There are two more ways you can enjoy it: use a store-purchased pack of frozen prata (most of these are easy to cook in the same non-stick pan used earlier for the Shami).

Together, that is a killer combination.

If prata is not your thing (it is mine, and I crave it with Shami), cut one of our naan breads in half through the centre and toast both sides in the pan until you see the colour change. Place a Shami on each toasted piece of naan and make a sandwich. It simply blows your mind away.