Shami Kabab
If there’s one dish that never goes out of style in South Asian cuisine, it’s the Shami Kabab. These delicious meat and lentil patties are rich in flavor, perfectly spiced, and incredibly versatile.
What Are Shami Kababs?
Shami Kababs are traditional South Asian patties made by simmering meat with chana daal (split yellow lentils), aromatic whole spices, garlic, and ginger until everything is tender. The mixture is then mashed, mixed with fresh herbs and onions, shaped into discs, dipped in egg, and shallow-fried until golden brown.
They’re crispy on the outside, soft and flavorful on the inside, and packed with protein.
Why You’ll Love This Recipe
- Authentic taste: Uses whole spices and meat chunks for deeper flavor.
- Make-ahead friendly: These kababs freeze beautifully, making meal prep a breeze.
- Perfect for any occasion: Serve as appetizers, side dishes, lunchbox items, or even in wraps and sandwiches.
- Customizable: Works well with chicken, beef, mutton, or lamb.
A Dish Rooted in Tradition
In many Pakistani and Indian households, Shami Kababs are a nostalgic favorite. They remind us of Eid celebrations, Sunday brunches, and carefully packed tiffin boxes. This version stays true to tradition while offering some tips and tricks to make it even more convenient and freezer-friendly.
What to Expect in This Post
In this blog post, I’ll guide you through:
- The ingredients and tools you need
- Step-by-step instructions to get perfect kababs every time
- Tips on shaping, freezing, and frying
- Serving ideas to elevate your kabab game
Let’s dive in and make the best homemade Shami Kababs you’ve ever had!
Shami Kabab
Ingredients
Main Cooking Mixture
- 1.5 lb (700g) Meat of choice (preferably in chunks – chicken, lamb, mutton, or beef)
- 1 cup Yellow lentils (chana daal)
- 1 whole Bulb garlic peeled
- 1 tbsp Minced ginger
- 2-3 tsp Salt (adjust to taste)
- 3 tsp Cumin seeds
- 5 tsp Coriander powder
- 3 tsp Black pepper
- 2 tsp Red chilli flakes
- 2 tsp Chat Masala
- 1 large Cinnamon stick
- 2 Black cardamoms
- 4 Green cardamoms
- 2 whole Cloves
- 1 large Onion finely diced
- 2-3 Green chillies finely chopped
For Mixing After Cooking
- 1 bunch fresh coriander chopped
- 2 tbsp lemon juice
- 1 Egg
For frying
- 2 Egg for egg wash
- Oil for shallow frying
Instructions
Cook the Meat & Lentil Mixture
- In a deep, heavy-bottomed pot, combine all ingredients listed under Main Cooking Mixture.
- Add water depending on the type of meat ( cooking times are listed below).
- Bring to a boil, then cover and reduce to low heat. Simmer until the meat is extremely tender and the lentils are fully cooked.
- Stir occasionally, adding more water if needed.
Dry the Mixture
- Once the meat and lentils are soft and falling apart, increase the heat and cook uncovered.
- Stir constantly to prevent sticking and allow all moisture to evaporate.
- Break down the meat as you stir. The mixture should be completely dry before proceeding.
Mash the Mixture
- Let the mixture cool slightly.
- Mash thoroughly using your hands, a wooden spoon, an electric beater, or a food processor (use pulse setting to maintain some texture).
- Aim for a uniform, slightly coarse paste resembling shredded meat.
Final Mix & Shape
- Once the mixture has completely cooled, add: Chopped fresh coriander, lemon juice, 1 raw egg (acts as a binder)
- Mix everything thoroughly.
- Taste and adjust salt or spices if needed.
- Shape the mixture into flat, round kababs (about 2–3 inches wide).
Fry the Kababs
- Heat oil in a non-stick or cast iron pan over medium heat.
- In a bowl, whisk the 2 eggs for coating.
- Dip each kabab into the egg wash, then place in the hot pan.
- Fry for about 4–5 minutes per side or until golden brown.
- Fry in batches without overcrowding the pan.
Serving
- Serve hot with mint chutney, tamarind dip or raita.
I tried this and came out really tasty..