If you’re longing for a taste of real Pakistani flavors, try this Shami Kabab recipe. It’s a mouthwatering mix of ground meat and lentils, seasoned just right and pan-fried to a beautiful golden brown.
Shami Kabab is a classic Pakistani dish that’s really simple to make and absolutely delicious. You take minced meat, usually beef or chicken, and mix it with chana dal, which is a type of split chickpea. You cook these together with a blend of aromatic spices until everything is perfectly tender. Then, you mash it all up and shape it into small, round patties. These are pan-fried until they turn this beautiful golden-brown color. When you bite into a Shami Kabab, you get this amazing burst of flavors – it’s savory, a bit spicy, and super satisfying. It’s a favorite in Pakistani households, especially during special occasions or as a snack with tea.
Ingredients used in shami kabab recipe
- Minced Meat (Beef or Chicken) – 500 grams
- Chana Dal (Split Chickpeas) – 1 cup, soaked for about 1-2 hours
- Garlic Cloves – 4 to 5
- Ginger – 1 inch piece
- Onion – 1 medium, finely chopped
- Green Chilies – 2 to 3, finely chopped
- Whole Red Chilies – 3 to 4
- Cumin Seeds – 1 teaspoon
- Coriander Seeds – 1 teaspoon
- Black Pepper – 1/2 teaspoon
- Cloves – 4 to 5
- Cinnamon Stick – 1 small
- Salt – to taste
- Fresh Coriander (Cilantro) – a handful, chopped
- Mint Leaves – a handful, chopped
- Egg – 1, beaten (for coating)
- Cooking Oil – for shallow frying.
Cooking Tools required for shami kabab recipe
Here are the kitchen tools required to create the delicious Shami Kabab recipe:
- Large Pot or Pressure Cooker: For boiling the meat and lentils.
- Food Processor or Grinder: To finely grind the meat and lentil mixture.
- Mixing Bowl: For combining ingredients and shaping the kababs.
- Frying Pan or Skillet: To shallow fry the kababs.
- Spatula or Turner: For flipping the kababs while frying.
- Measuring Cups and Spoons: For accurate measurement of ingredients.
- Cutting Board: For chopping onions, green chilies, and herbs.
- Kitchen Knife: For cutting and mincing the ingredients.
- Strainer or Sieve: To drain water from the soaked chana dal.
- Serving Plate: To serve the cooked Shami Kababs.
How to make shami kabab recipe: Step by step process;
Let’s break down the process of cooking delicious and simple Shami Kababs step by step:
- Soak the Chana Dal: Begin by soaking the chana dal (split chickpeas) in water for about 1 to 2 hours.
- Cook Meat and Dal: In a large pot or pressure cooker, add the minced meat, soaked chana dal, garlic, ginger, whole red chilies, cumin seeds, coriander seeds, black pepper, cloves, cinnamon stick, and salt. Cover with water and cook until the meat is tender and the dal is fully cooked. If using a pressure cooker, this might take about 20-25 minutes. In a regular pot, it could take up to 1 hour.
- Cool and Grind Mixture: Allow the cooked meat and dal mixture to cool down. Remove any large whole spices (like cinnamon stick). Then, grind the mixture in a food processor or grinder to get a smooth, dough-like consistency.
- Mix in Fresh Ingredients: Transfer the ground mixture to a mixing bowl. Add chopped onions, green chilies, fresh coriander, and mint. Mix well.
- Shape the Kababs: Take small portions of the mixture and shape them into round or oval patties.
- Coat with Egg (Optional): If you prefer, lightly beat an egg in a bowl and dip each kabab in it to coat. This step is optional but provides a nice golden crust.
- Fry the Kababs: Heat oil in a frying pan or skillet. Once hot, place the kababs in the pan. Fry them over medium heat until they are golden brown on both sides, flipping them carefully with a spatula.
- Drain and Serve: Once the kababs are cooked, remove them from the oil and drain on paper towels. Serve hot with chutney, sliced onions, or as part of a meal.
Expert Tip
For the best texture and flavor in Shami Kababs, pay special attention to the grinding process. The key is to grind the meat and lentil mixture to a fine, smooth consistency without making it too pasty. If the mixture is too coarse, the kababs won’t hold together well when frying; if it’s too fine, they’ll lose their classic texture. A perfectly ground mixture ensures that your kababs are not only delicious but also maintain their shape beautifully while frying.
Serving Tips
Serving Shami Kababs with the right accompaniments can enhance their flavor and make your meal even more delicious:
- Mint or Yogurt Chutney: A refreshing mint chutney or a cool yogurt-based dip complements the spices of the kababs perfectly.
- Fresh Salad: A simple salad of sliced onions, cucumbers, tomatoes, and lemon juice adds a crisp, fresh element to the meal.
- Naan or Roti: Soft naan or roti breads are perfect for wrapping around the kababs or for dipping into chutneys.
- Lemon Wedges: A squeeze of lemon juice can really brighten up the flavors of the kababs.
- Pilaf or Biryani: Serve the kababs alongside a fragrant rice dish like pilaf or biryani for a heartier meal.
- Raita: A bowl of cooling raita, made with yogurt, cucumber, and spices, balances the richness of the kababs.
- Pickles: A variety of pickles (achaar) can add a tangy and spicy touch to your Shami Kabab serving.
Check more sides recipes
Chicken Tender Satay Recipe
Chicken patties recipe
Peri peri bites recipe
Gola Kabab recipe
Chicken Pakora Recipe
Mixed Vegetable Pakora recipe
Storage Instructions
Keep the crunch and flavor of your Shami Kabab Recipe intact with these easy storage and reheating steps:
To Store:
Place the cooked or uncooked Shami Kababs in a single layer on a tray and freeze until solid. Once frozen, transfer them to a ziplock bag or an airtight container and store in the freezer. They can be kept for up to 3 months.
To Reheat:
For cooked kababs, reheat them in a frying pan over medium heat until thoroughly warmed through. For uncooked kababs, cook them directly from frozen, adding a few extra minutes to the usual cooking time.
Conclusion
These kababs are not just a treat for the taste buds, but also a wonderful way to bring a piece of Pakistani culinary tradition into your kitchen. Whether you’re hosting a gathering or just craving something delicious and comforting, these kababs are sure to hit the spot. Remember, cooking is all about putting your heart into it, so have fun and enjoy every bite of your creation.
Share the love and your Shami Kabab creations with friends and family today! Let’s spread the joy of delicious homemade meals together. Don’t forget to share your recipe with me.
Frequently asked questions
Can I freeze Shami Kebabs?
Yes, they can be frozen after cooking. Store them in an airtight container, separated by parchment paper. They can be frozen for up to a month.
Can I use other types of lentils for Shami Kebabs?
Traditionally, Chana dal (split chickpeas) is used. However, some variations might use split peas or red lentils, adjusting the cooking times accordingly.
How do I serve Shami Kebabs?
They are often served as appetizers or snacks, accompanied by chutney, mint sauce, or a yogurt-based dip. They can also be used in sandwiches or wraps.
Can I bake Shami Kebabs instead of frying?
Yes, you can bake them for a healthier alternative. Preheat your oven to 400°F (200°C) and bake for 10-12 minutes on each side until browned and cooked through.
Shami Kabab Recipe
Ingredients
- Minced Meat Beef or Chicken - 500 grams
- Chana Dal Split Chickpeas - 1 cup, soaked for about 1-2 hours
- Garlic Cloves - 4 to 5
- Ginger - 1 inch piece
- Onion - 1 medium finely chopped
- Green Chilies - 2 to 3 finely chopped
- Whole Red Chilies - 3 to 4
- Cumin Seeds - 1 teaspoon
- Coriander Seeds - 1 teaspoon
- Black Pepper - 1/2 teaspoon
- Cloves - 4 to 5
- Cinnamon Stick - 1 small
- Salt - to taste
- Fresh Coriander Cilantro - a handful, chopped
- Mint Leaves - a handful chopped
- Egg - 1 beaten (for coating)
- Cooking Oil - for shallow frying
Instructions
- Soak the Chana Dal: Begin by soaking the chana dal (split chickpeas) in water for about 1 to 2 hours.
- Cook Meat and Dal: In a large pot or pressure cooker, add the minced meat, soaked chana dal, garlic, ginger, whole red chilies, cumin seeds, coriander seeds, black pepper, cloves, cinnamon stick, and salt. Cover with water and cook until the meat is tender and the dal is fully cooked. If using a pressure cooker, this might take about 20-25 minutes. In a regular pot, it could take up to 1 hour.
- Cool and Grind Mixture: Allow the cooked meat and dal mixture to cool down. Remove any large whole spices (like cinnamon stick). Then, grind the mixture in a food processor or grinder to get a smooth, dough-like consistency.
- Mix in Fresh Ingredients: Transfer the ground mixture to a mixing bowl. Add chopped onions, green chilies, fresh coriander, and mint. Mix well.
- Shape the Kababs: Take small portions of the mixture and shape them into round or oval patties.
- Coat with Egg (Optional): If you prefer, lightly beat an egg in a bowl and dip each kabab in it to coat. This step is optional but provides a nice golden crust.
- Fry the Kababs: Heat oil in a frying pan or skillet. Once hot, place the kababs in the pan. Fry them over medium heat until they are golden brown on both sides, flipping them carefully with a spatula.
- Drain and Serve: Once the kababs are cooked, remove them from the oil and drain on paper towels. Serve hot with chutney, sliced onions, or as part of a meal.
Notes
Aleezay Khan
I am Aleezay Khan, I enjoy experimenting with flavors, giving traditional Pakistani dishes a modern twist. Join me on a tasty journey where classic meets contemporary, creating unforgettable food adventures.