Shami Kebab

The shami kebab is definitely the king when it comes to Pakistani and Indian kebabs. You can find this delicious and soft kebab in most Desi freezers. The urge to always have a dozen or more kababs stashed in your freezer is a sign that you come from a Desi family.

But why are these ground meat patties so famous? Why do most Indian and Pakistani households revere them so much? They are extremely versatile!

Don’t have any protein to make a sandwich? Shami kababs are the answer! They make a scrumptious and nutritious sandwich filler. Unsure about what to cook for lunch? Kebabs and paratha! The absolute GOAT when it comes to a quick meal!

Kids giving you trouble and not eating breakfast? Make them an egg and shami kabab toasted sandwich! No more picky eaters. My 1-pot, easy shami kebab recipe is the answer to all your culinary nightmares!

About Shami kebab

Essentially, a shami kabab is a spiced meat and lentil patty. It is soft on the inside and crispy on the outside. Yum!

The difference between this kabab and others is that most kababs use raw ground meat, whereas traditional shami kababs are made with a spicy and flavorful mixture of cooked meat and lentils.

The choice of meat is entirely up to you! You can use ground meat or regular meat. Either way, the cooked mixture is cooled, then ground finely to a paste-like mixture, and then shaped into rounds.

The end result is delicious kababs that are moist inside, crispy outside, and downright tasty.

Shami kebabs are widely served during the month of Ramadan, at sehri time. Moreover, if you have any guests at any time of the day, they are a perfect snack to serve them. They are also delicious to eat with tea.

Here are my few other kebab recipes that you may like Kachay keeme ke kebab.

Reasons to love this recipe

This recipe was originally my mother’s, but as most Asian mothers do, she said she didn’t have a proper recipe because she always added everything to taste! So, I set out on a journey to uncover the true recipe for authentic beef and chana daal kababs!

Here are a few reasons you will love my shami kabab recipe:

• Freezer-Friendly: These kebabs are great because they are easy to freeze and quick to fry whenever needed! It’s a great way to elevate a boring meal.
• Budget-friendly and economical: You can make many kebabs using little meat and daal. Additionally, you can make batches of them and always have them on hand in the freezer.
• Healthy: These kebabs are not only delicious, they are healthy too! If you don’t want to fry them, you can bake them for 15-20 minutes to reduce calories.

Ingredients

No more waiting!

• Minced beef: Beef is the meat of choice for me and my family. We love the decadent flavor it lends to these kebabs. You could use chicken or lamb if you like.
• Chana daal (split chickpeas), soaked: Chana daal is a must for this recipe. Use dried chana daal and soak it in water for at least 2 hours. Overnight is also a good idea.
• Whole red chilies: I use whole red dried chilies. I think it gives the kababs a deep and mellow heat. Also, my mother used these; since it’s originally her recipe, I do the same. You can use red chili powder or crushed red chili, too.
• Onions, whole: Onions are used in two different ways in these kababs. They are added to the meat and lentils while they cook and after the material is ready. Furthermore, onions ensure the kababs are soft and tender on the inside.
• Garlic cloves: Any beef recipe is incomplete without garlic, at least for me! The garlic helps to diminish any odor from the meat.
• Ginger (adrak): Ginger is another staple Asian ingredient. Added to most dishes, but most meat recipes cannot be made without ginger.
• Salt: This might seem like a lot of salt, but trust me, the kababs must be well-seasoned; otherwise, the flavor is not the same.
• Garam masala powder: Garam masala works wonders to enhance the taste of the kababs. It can’t be skipped!
• White cumin seeds (zeera): Cumin helps add a delicious aroma and earthy flavor, much like the garam masala.
• Coriander leaves: You can omit coriander, but it brings a touch of color to the kababs.
• Green chilies: Green chilies are often used in Indian and Pakistani cuisine. It just goes to show how much we Asians love spice!
• Onion, chopped: Added to the kababs to give a crunchy bite.
• Egg: Adds as a binding agent and helps to keep the kababs soft.
• Water: Added to the meat and lentils during cooking.

For quantities, please refer to the recipe card below.

Instructions

Now, let’s get down to business. Here’s the recipe for delicious, traditional shami kabab:

Cooking the Mixture:

In a large pan, combine 750 grams of minced beef, 1/2 cup soaked chana dal, 8 to 10 whole red chilies, 2 medium-sized whole onions, 4 garlic cloves, 1 tablespoon salt, 3/4 tablespoon garam masala powder, 1.5-inch piece of ginger, 1 tablespoon white cumin seeds, and 1.5 cups of water.

Cover the pan and cook the mixture over medium heat for approximately 45 minutes until the chana dal is fully cooked. It should be soft to the touch.

It’s very important that all the water has evaporated otherwise, the kababs will become soggy and break apart while frying. Reduce the mixture until it becomes completely dry.

Cooling and Grinding:

• Once the mixture is cooked, allow it to cool for a while.
• Next, transfer the cooked mixture to a blender or food processor and grind it into a smooth paste.

Adding Flavor and Binding Agents:

• Add 3 to 4 tablespoons of fresh coriander leaves, 2 to 3 green chillies, 1 large chopped onion, and 1 beaten egg to the ground mixture.
• Mix all the ingredients thoroughly using your hands.

Frying the Kebabs:

• Preheat a non-stick pan and add 4 to 5 tablespoons of cooking oil.
• Next, shape small portions of the mixture into flat, round discs.
• Fry the kababs in the preheated pan, flipping them occasionally, until they turn golden brown and crisp on both sides.

Serving:

• Once cooked, remove the kebabs from the pan and place them on paper towels to drain excess oil.
• Finally, serve the hot Shami Kebabs with your favorite chutney or dipping sauce.

The best meat for Shami Kebab

Since the meat is cooked down completely until it breaks apart, you can use almost any meat cut to make shami kababs.

But, having said that, I would recommend some cuts of meat!

If you are making chicken shami kababs, get a thigh and breast mixture. The thigh gives a rich flavor because of the fat content. (Although Shami kebabs taste best when made in beef mince, you may use chicken if there is a rare exception. The taste will not be the same.)

If making beef shami kababs, get the top side. And, if you are making these kababs with mutton/lamb, use meat from the leg.

Basically, you need meat that is not very high-fat because the kababs may crumble apart if the meat is high in fat.

How to Serve

Shami kababs are like french fries. Everyone loves them, and they go with anything! You can serve these authentic kababs on their own or with your favorite chutney or sauce.

I love a fresh, tangy green chutney made with coriander, mint, and green chilies. You can serve them alongside a daal or veggie curry. You could make sandwiches with them for those days when you don’t feel like cooking.

A famous Indian and Pakistani street sandwich, the Bun-kabab is made using these kababs sandwiched between a toasted bun served with various chutneys, including a sweet chutney and a spicy, tangy green chutney.

Yummy!

How to Freeze

Having a stash of frozen shami kababs is essential in every Desi household!

Freezing shami kababs is very easy and convenient.

• After you have shaped the kababs, place them a few centimeters apart on a large tray.
• Place the tray full of kababs in your freezer overnight.
• The next day, remove the frozen kababs and place them in Ziploc bags until you want to use them!

When you want to eat the kababs, pop them in the microwave for a minute or so until thawed, and fry them as instructed above.

Pro Tips

• Soaking the Daal. It is essential that you soak the daal for a couple of hours or even overnight. This will reduce the cooking time.
• Use a mixture of meats. You could use a mixture of beef and chicken for these kababs if you like. This will make it more economical and also flavorful.
• Coat the Kebabs with egg. If you like an extra crunch, coat the kebabs in a beaten egg before frying. The egg coating will make the kababs crispier.
• Add a slice of bread. When you grind the mixture of daal and meat, if you feel it is too runny, add a slice of bread and grind again. The bread will make it firmer.

Equipment

The basic equipment that I have used to make this Shami Kebab recipe is as follows:

• Wok or Karahi: A deep, wide pan.
• Cutting Board and Knife: to chop vegetables
• Wooden or Metal Spoon: For stirring and sautéing
• Spatula: for turning and stirring
• Grater (optional): to grate the ginger and garlic

I have also compiled a handy list of all the basic kitchen equipment that you need, so if you are a student in a foreign country, a new couple, or you just moved abroad, follow this post: basic kitchen pantry items to find out more about every kitchen must have item.

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