"Shan" brand "Seekh Kabab BBQ" spice mix -- WOW, it makes a terrific kabob!
- alkapal Aug 13, 2010 06:32 AM
I had some ground lamb patties from Harris Teeter, and decided to use the ground lamb to make seekh kabob. I used half a packet of the Shan brand seekh kabob spice blend http://www.ishopindian.com/shan-seekh... for the full amount of meat in the recipe instructions. The recipe calls for 1 kg. of meat, but I used six decent size ground lamb patties. I'll have to double check next time at the store to see how many ounces these totalled.
In addition to the spice mix, you add -- according to instructions -- ghee plus fresh onion, garlic, ginger & chillies. I used green onions instead of plain yellow onions, and also tossed into the overall meat-spice mixture a 1/3 cup of a Bloody Mary drink that I had sitting there on the counter ;-). Hey, it worked! I also used only 1/2 of the ghee called for in the instructions.
Remember: use ONLY HALF of the spice packet, but the FULL amount of herbs and meat called for in the instructions.
I wish my grill had been working outside, but I just fried the mixture up as patties.
Served with fresh tomatoes, yogurt, and a little fresh cilantro -- all on pita -- these kabob patties (really "shammi kabob") were better than our best local kabob place. (In Northern Virginia, I am speaking of Ravi Kabob). I am not kidding, these were better! More flavorful, juicy, fragrant, tender, and -- let me add -- a great bargain.
We've been pleased with other Shan products, too -- but find that 1/2 a packet is appropriate. Otherwise, things are way too hot and way too salty.
Try this, and tell me that I'm not right.
I'm going to put this on my list. I've used some shaan products before and I use them Sparingly, even though I've got no problem with heat and spice. My biryani mixed has probably lasted me forever now!
I like the tandoori chicken masalas but last time I added salt and forgot that many of these spice blends already have salt!
Yeah, I discovered Shan spice packets last year, and try different ones all the time. You are right, though, that the common element in them all is heat and salt. I too use less than a whole packet. They make a great one called "Fried Steak" or something to that effect. Chapli Kebab and Behari Kebab also very good.
There is also a bottled Tandoori paste from Lazzeri that is very good.
Sounds great! I've always wondered who actually follows the directions on the Shan packages. :)
weezycom, i think that we may have gotten this packet out at an indian shop in centreville, after a july 4 picnic at bull run regional park. i think, however, that the A-1 indian shop (next to minerva express) here in arlington has shan brand.
also, sbp may be referring to the halal market in falls church, just behind lebanese butcher. that store has a TON of indian - pakistani food, condiment, "mix" types of products -- probably the largest selection in the area.
A few rec's of Shan that I use all the time:
Chana MAsala - not hot at all - savory and buttery.
I have always used about half the amt the recipe on the packet calls for. WaAAAAAY too salty.
I use their Seekh Kabob mix with ground turkey. I use about 2/3 pack because otherwise it's too spicy for the kids. I never use the full amount of ghee -- maybe 1/4-1/2 the amount called for.
Their biriyani mixes are all amazing, and so is their kofta curry mix.
Saw this mentioned on the "My recipe is so good I don't look for another one" thread. Glad to see other folks like Shaan the way I do. We're wild for the liver curry mix - hey, you either love liver or hate it and we're in the former camp - and while it's hard to find locally, it's worth the search. And yes, it's strong. We like it that hot, and considering that these curries are nearly always served with a lot of rice, at least that tempers both the heat and saltiness. Love them; will try any of them blindly.
Ginger Paste, 2 tablespoons, heapful 1/4 " piece/ 50g - - this is what the box calls for. Is "ginger paste" something other than fresh ginger shredded on a ceramic masher, or mortar and pestled? Is it something you squeeze out of a tube that's has a lot of other ingredients in it? Do they mean 2 tablespoons of ginger powder or a 1/4" piece of fresh ginger? I got out the scale and a piece of fresh ginger at least 4 times the size of a 1/4" slice is still only 14 grams. What are people doing about the ginger. 50 grams of fresh ginger should be overpowering, and is certainly more than 2 T.
You're overthinking it. I have a box of it in front of me. It doesn't say to use a 1/4". It says to use "quarter-piece/50 g". It's saying to either use 2 tbsp of paste, OR 1/4 of a 50gram piece. Ginger paste is just fresh ginger pureed with a touch of water to make a paste. Or you can buy readymade ginger paste in Indian markets. Or puree 12 grams of ginger with some water and use that.
Indian/Pakistani recipes are flexible -- you don't have to be exact. Just add a couple spoonfuls and call it a day. .