Low Sodium Shami Kabab
Savor the rich flavors of a classic dish with a heart-healthy twist in this Low Sodium Shami Kabab recipe. Perfect for those looking to reduce their sodium intake without compromising on taste, these kababs are made with tender chicken breast, protein-packed split chickpeas, and an aromatic blend of spices like garam masala, cumin, and coriander. Fresh herbs like mint and cilantro brighten up the flavor, while a touch of green chili adds just the right amount of heat. With a simple shallow-frying technique in olive oil, these golden-brown patties are crisp on the outside and delightfully tender on the inside. Enjoy them as a wholesome snack or pair them with a refreshing chutney for a complete meal. Ready in just over an hour and versatile enough to satisfy your nutritional needs, these low-sodium kababs are a truly guilt-free indulgence.
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken breast
- 100 grams Split chickpeas (chana dal)
- 1 large Onion, finely chopped
- 4 units Garlic cloves, minced
- 1 tablespoon Ginger, minced
- 1 unit Green chili, finely chopped
- 1 teaspoon Coriander powder
- 0.5 teaspoon Cumin powder
- 1 teaspoon Garam masala
- 0.5 teaspoon Black pepper, ground
- 2 tablespoons Fresh coriander leaves, chopped
- 1 tablespoon Mint leaves, chopped
- 1 unit Egg, lightly beaten
- 3 tablespoons Olive oil (for shallow frying)
Instructions
Rinse the split chickpeas thoroughly under cold water and soak them in warm water for about 30 minutes.
In a medium pot, add the chicken breast and cover with water. Bring to a boil over medium heat. Once it reaches a boil, reduce the heat to a simmer and let it cook for 20 minutes until the chicken is cooked through.
Once cooked, remove the chicken from the pot, and let it cool. Shred the chicken into fine pieces.
In the same pot, add the drained chickpeas, onion, garlic, ginger, and green chili. Add a little more water if needed to cover the contents by an inch.
Bring to a boil, then reduce the heat to a simmer. Cook until the chickpeas are completely soft and the water has evaporated (about 20-25 minutes). Stir occasionally to prevent from sticking.
Once cooked, allow the mixture to cool slightly. Transfer to a food processor and blend to a smooth paste.
In a large mixing bowl, combine the chickpea paste with shredded chicken, coriander powder, cumin powder, garam masala, ground black pepper, fresh coriander, and mint leaves. Mix well to combine all ingredients thoroughly.
Add the beaten egg to the mixture to help bind it together.
Divide the mixture into equal portions and shape each into round, flat patties, about half an inch thick.
Heat the olive oil in a non-stick skillet over medium heat.
Shallow fry the kababs in batches, cooking each side for 3-4 minutes until they are golden brown and cooked through.
Remove the kababs and place them on paper towels to drain any excess oil.
Serve kababs hot with your choice of sauce or chutney.
Nutrition Facts
Calories |
1703 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.0 g | 90% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 611 mg | 204% | |
| Sodium | 473 mg | 21% | |
| Total Carbohydrate | 87.4 g | 32% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 18.7 g | ||
| Protein | 184.0 g | 368% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 245 mg | 19% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 2491 mg | 53% | |
*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.
