Gluten-Free Shami Kabab
Bursting with rich spices and delicate aromas, this recipe for Gluten-Free Shami Kabab offers a healthier take on a beloved South Asian classic. Made with tender minced chicken or lamb, hearty Split Bengal gram (chana dal), and a blend of flavorful spices like garam masala, cumin, and coriander, these kebabs are a protein-packed delight. The mixture is cooked to perfection, pulsed into a smooth paste, and skillfully shaped into patties before being shallow-fried to golden-brown crispiness. Perfectly gluten-free and optionally bound with an egg, these kebabs cater to diverse dietary needs while maintaining their authentic, mouthwatering appeal. Serve them hot with tangy mint chutney or creamy yogurt dip for an appetizer or snack that's sure to impress. Whether for family dinners or festive gatherings, these Gluten-Free Shami Kababs are an irresistible treat that combines tradition with a health-conscious twist.
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Recipe Information
Ingredients
- 500 grams Minced chicken or lamb
- 100 grams Split Bengal gram (Chana Dal)
- 1 medium, chopped Onion
- 1 tablespoon, grated Ginger
- 3 cloves, minced Garlic
- 2 finely chopped Green chilies
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 2 tablespoons, chopped Fresh coriander leaves
- 1 large Egg (optional for binding)
- 3 tablespoons Vegetable oil
Instructions
Rinse the split Bengal gram well and soak it in water for about 30 minutes. Drain the water and set aside.
In a pressure cooker, add the minced meat, soaked chana dal, chopped onion, grated ginger, minced garlic, chopped green chilies, red chili powder, coriander powder, cumin powder, garam masala, salt, and 1 cup of water.
Stir the mixture well, close the lid of the pressure cooker, and cook on medium heat for about 20 minutes, until the lentils and meat are cooked through.
Allow the pressure to release naturally. Open the pressure cooker and cook the mixture on a high flame until all the excess water evaporates. Stir continuously to avoid burning.
Once dry, let the mixture cool slightly, then transfer it to a food processor and grind it to a smooth, consistent paste.
Add the chopped fresh coriander leaves and the egg (if using) to the mixture, and mix well.
Divide the mixture into equal portions and shape them into round patties (kebabs) about 1 cm thick.
In a frying pan, heat vegetable oil over medium heat. Shallow fry the kebabs in batches, ensuring they are golden brown on both sides. This should take about 3-4 minutes per side.
Remove the kebabs from the pan and drain on paper towels to remove excess oil.
Serve warm with mint chutney or yogurt dip as a side.
Nutrition Facts
Calories |
1605 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.6 g | 115% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 616 mg | 205% | |
| Sodium | 2824 mg | 123% | |
| Total Carbohydrate | 86.7 g | 32% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 11.6 g | ||
| Protein | 117.1 g | 234% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 236 mg | 18% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 2530 mg | 54% | |
*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.
