Shami Kabab Recipe: An Heirloom Blend of Flavor, Tradition, and Elegance

Shami Kabab Recipe
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Cuisine:
Courses:
Cooking Temp: 325  F
Servings: 4
Estimated Cost: $  8
Calories: 120
Best Season: Fall, Winter
Description

Shami Kababs are flavorful, pan-fried meat patties made with ground beef or lamb, chana dal (split chickpeas), and a rich blend of warming spices like garam masala, black pepper, and cloves. Originating from the Indian subcontinent, these kababs are soft on the inside and slightly crisp on the outside, making them perfect for snacks, appetizers, or wrapped in parathas for a quick meal. They’re a staple during festive seasons and family gatherings and freeze beautifully for quick reheating.

Ingredients
  • 500 boneless g beef or lamb (chicken can also be used)
  • 1 cup chana dal (split Bengal gram)
  • 1 medium onion, chopped
  • 2 green 2–3 chilies, chopped
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 1 tsp garam masala
  • 1/2 tsp red chili powder (adjust to taste)
  • 1/2 tsp turmeric powder
  • 1 tsp salt (or to taste)
  • 4 black 4–5 peppercorns
  • 2 cloves
  • 1 cinnamon -inch stick
  • 1 bay leaf
  • Water, as needed for boiling
  • 1 egg (for binding)
  • A handful of chopped fresh coriander leaves
  • 2 tbsp mint leaves (optional)
  • Oil for frying
Instructions
  1. 1
    In a deep pot, combine the meat, chana dal, onions, garlic, ginger, whole spices (cinnamon, cloves, bay leaf, peppercorns), and powdered spices. Pour enough water to cover the ingredients. Cook on medium heat until the lentils are soft and the water has completely evaporated.
    Ensure all moisture evaporates before blending to get the right kabab texture.
  2. 2
    Once slightly cooled, remove any whole spices (bay leaf, cinnamon stick), then transfer the mixture to a food processor. Blend into a thick, fine paste without adding water. The consistency should be dry enough to shape.
  3. 3
    Add chopped coriander, mint, green chilies, and a beaten egg to the paste. Mix well. If it feels too soft, add a spoonful of breadcrumbs or roasted gram flour to firm it up.
  4. 4
    Wet your palms and form small, flat patties from the mixture—about 2 inches in diameter. Lay them out on a plate lined with parchment.
  5. 5
    Heat oil in a non-stick pan over medium flame. Shallow fry the kababs until golden brown on both sides. Drain on paper towels.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 120kcal
% Daily Value *
Total Fat 7g11%
Cholesterol 30mg10%
Sodium 150mg7%
Total Carbohydrate 6g2%
Dietary Fiber 2g8%
Protein 8g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.