Dairy-Free Shami Kabab
Savor the rich flavors of this Dairy-Free Shami Kabab, a mouthwatering twist on a traditional South Asian favorite! Made with protein-packed chana dal and your choice of ground chicken or lamb, these kababs are seasoned with aromatic spices like garam masala, cumin, and coriander, delivering a bold and satisfying taste. This recipe avoids dairy without sacrificing the luscious texture of the kababs, achieved by blending cooked dal with finely ground meat and fresh herbs. Perfectly pan-fried to golden perfection, they’re crispy on the outside and tender on the inside. Ready in just over an hour, these patties are ideal for a crowd-pleasing starter or a hearty snack. Serve them hot with your favorite chutney or a fresh salad for an irresistible, wholesome meal.
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Recipe Information
Ingredients
- 1 cup Chana dal (split chickpeas)
- 3 cups Water
- 500 grams Ground chicken or lamb
- 1 medium Onion
- 3 Garlic cloves
- 1 inch piece Ginger
- 2 Green chilies
- 1 teaspoon Garam masala
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Red chili powder
- 1.5 teaspoons Salt
- 0.5 cup Fresh cilantro
- Oil for frying
Instructions
Rinse the chana dal thoroughly under cold water until the water runs clear and then soak it in water for about 30 minutes.
Drain the soaked dal and add it to a pot with 3 cups of water. Cook on medium heat for about 20-25 minutes or until the dal is soft and cooked through. Drain excess water once done.
In a food processor, add the cooked chana dal, ground meat, chopped onion, garlic cloves, ginger, and chilies. Pulse the mixture until everything is well combined and coarsely ground.
Transfer the mixture to a large mixing bowl. Add garam masala, cumin powder, coriander powder, red chili powder, and salt. Mix thoroughly to ensure the spices are evenly incorporated.
Finely chop the fresh cilantro and fold it into the meat mixture.
Take a small portion of the mixture and form it into a flat round patty. Repeat the process until all the mixture is used.
In a large skillet, heat a generous amount of oil over medium heat. Once hot, carefully place the kababs in the skillet, ensuring not to overcrowd the pan.
Fry each side for about 4-5 minutes or until golden brown and cooked through.
Remove the kababs and place them on a plate lined with paper towel to absorb excess oil.
Serve hot with chutney or salad.
Nutrition Facts
Calories |
1716 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.3 g | 88% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 4014 mg | 175% | |
| Total Carbohydrate | 154.4 g | 56% | |
| Dietary Fiber | 41.4 g | 148% | |
| Total Sugars | 34.2 g | ||
| Protein | 130.7 g | 261% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 335 mg | 26% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 3570 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
