Gluten-Free Shami Kebab
Delight in the irresistible flavors of Gluten-Free Shami Kebab, a wholesome twist on the classic South Asian dish. Packed with protein from tender boneless chicken and high-fiber split Bengal gram (chana dal), these aromatic patties are infused with a medley of spices including cumin, coriander, garam masala, and red chili powder, delivering a perfect balance of heat and depth. Fresh coriander and mint leaves add a refreshing herbal note, while an egg binds the kebab mixture beautifully for pan-frying to a crispy, golden perfection. This recipe is entirely gluten-free, making it suitable for those with dietary restrictions, and pairs wonderfully with mint chutney, lemon wedges, and onion slices for a delectable appetizer or snack. Ready in just under an hour, these kebabs are ideal for impressing guests or savoring a flavorful treat at home!
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Recipe Information
Ingredients
- 100 grams Split Bengal gram (chana dal)
- 500 grams Boneless chicken
- 1 medium Onion, finely chopped
- 2 tablespoons Ginger garlic paste
- 2 small Green chilies, finely chopped
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 2 tablespoons Fresh coriander leaves, chopped
- 2 tablespoons Fresh mint leaves, chopped
- 1 large Egg
- 1 cup Oil for shallow frying
Instructions
Rinse the split Bengal gram (chana dal) under cold water until water runs clear. Soak it in water for 1 hour.
In a large pot, add the soaked chana dal, boneless chicken, ginger garlic paste, ground cumin, ground coriander, red chili powder, salt, and approximately 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes or until the water evaporates, and both chicken and dal are fully cooked.
Let the mixture cool down slightly, and then blend it in a food processor until it turns into a smooth mixture.
Transfer the blended mixture to a mixing bowl. Add finely chopped onions, green chilies, garam masala, fresh coriander leaves, and mint leaves. Mix well.
Add the egg to the mixture as a binding agent and continue mixing until fully combined.
Divide the mixture into equal portions and shape each portion into flat, round patties (about the size of a large cookie).
Heat oil in a non-stick pan over medium heat. Carefully place the kebabs in the oil in batches, ensuring not to overcrowd the pan.
Shallow fry the kebabs for about 5 minutes on each side or until they are golden brown and crispy on the outside.
Once cooked, remove the kebabs with a slotted spoon onto a plate lined with paper towels to absorb excess oil.
Serve hot with mint chutney, slices of onion, and lemon wedges.
Nutrition Facts
Calories |
3580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 267.6 g | 343% | |
| Saturated Fat | 41.0 g | 205% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 644 mg | 215% | |
| Sodium | 2915 mg | 127% | |
| Total Carbohydrate | 104.8 g | 38% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 9.0 g | ||
| Protein | 190.1 g | 380% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 278 mg | 21% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 3036 mg | 65% | |
*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.
