Shami Kabab
These Shami Kababs are a true classic—perfectly spiced, soft on the inside, and crisp on the outside. Whether you're making them for a special dinner, freezing a batch for later, or serving them as appetizers for a gathering, these kababs never fail to impress.
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.
Notes
💡 Tips & Notes
Spices: You can grind the whole spices before cooking or remove them while shaping.
Freezing: Shape and freeze kababs (without egg wash) in a single layer. Once frozen, transfer to a ziplock bag. Fry from frozen after dipping in egg.
Texture Tip: Avoid over-processing in a food processor; the kababs taste best with a slightly coarse texture.