So, it’s criminally easy recipe time again. And this time, we’re attempting a Keto shammi kebab recipe. I should warn you though; these are more low carb than Keto. Because of my choice of meat, they’re quite lean. This is definitely something that you can alter; please feel free to use any meat that you like.
The goal for me was to yet again conjure up something that reminds me of home. And I think these turned out beautifully. This is another one of my old recipes, which has also been a failsafe. These taste really delicious, and much like the original, this Keto shammi kebab recipe is also a fan favourite.
Keto Shammi Kebab Storage Wars
So, the traditional shammi kebab is a creature of hibernation. You can whip up a batch, bag them, and forget them at the back of your freezer. Even months later, it should still taste just as delicious. The Keto friendly version does not last as long. You can definitely freeze them, and store them. But, make sure you use them within two weeks. Any longer, and they loose their texture, and eat a little too chewy.
Also, I’ve included some pre-mixed shammi kebab spice mix, but these should work without it as well. Once you’ve blended it, just taste to make sure the seasoning is to your liking.
- 800 grams veal
- 90 grams rutabaga
- 2 medium onions, chopped
- 3 garlic cloves
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 3 dried red chilies
- 1 tsp cloves
- 1 cinnamon stick
- 1 tsp Shaan shami kebab mix
- 2 tbsp olive oil (to fry)
- Boil the veal, spices, rutabaga, garlic, and one onion on medium-high until the veal is cooked through and the rutabaga is soft. It took me 45-50 minutes.
- Blend the mixture in a food processor until it forms a smooth paste.
- Combine the other onion into the mixture, add the coconut flour and form the kebab patties. I got eighteen medium sized kebabs.
- Freeze as many as you want to store for later. Fry the rest in some olive oil, and of course, serve with some ketchup. Heinz makes a great no added sugar version.