Nut-Free Shami Kabab
Elevate your appetizer game with these flavorful Nut-Free Shami Kababs, a delightful twist on the classic South Asian delicacy. Made with tender ground beef or lamb and protein-packed chana dal (split chickpeas), these kababs are rich, spiced to perfection, and completely free of nuts, making them ideal for anyone with nut allergies. Infused with aromatic spices like garam masala, cumin, and coriander, and balanced with fresh coriander leaves and a touch of heat from green chilies, these patties are perfectly moist and irresistibly golden after a quick shallow fry. Whether you're serving them as a party starter or a satisfying snack, pair them with mint chutney or a dollop of ketchup for that extra burst of flavor. With simple ingredients and less than 90 minutes from start to finish, these kababs are a crowd-pleasing, allergy-friendly option you'll love making time and time again!
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Recipe Information
Ingredients
- 500 grams Ground beef or lamb
- 100 grams Chana dal (split chickpeas)
- 1 medium, finely chopped Onion
- 1 inch, finely chopped Ginger
- 4 finely chopped Garlic cloves
- 2 finely chopped Green chili
- 1 teaspoon Garam masala
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 0.5 teaspoon Red chili powder
- 1.5 teaspoons Salt
- 2 tablespoons, chopped Fresh coriander leaves
- 1 beaten Egg
- 3 tablespoons Oil
- 2 cups Water
Instructions
Rinse the chana dal thoroughly and soak it in water for 30 minutes. Drain and set aside.
In a large pot, combine ground meat, chana dal, chopped onion, ginger, garlic, and green chilies.
Add garam masala, coriander powder, cumin powder, red chili powder, salt, and 2 cups of water to the pot.
Cook the mixture over medium heat, stirring occasionally until the meat is cooked through and the dal is soft, about 30-40 minutes. If needed, add a little more water to prevent the mixture from sticking to the pot.
Once the mixture is cooked and all the water has evaporated, remove it from heat and let it cool slightly.
Transfer the mixture to a food processor and pulse until well combined and smooth. Ensure the mixture is not too dry; it should be moist enough to form patties.
Add the chopped coriander leaves and beaten egg to the mixture and mix well.
Divide the mixture into equal portions and shape each portion into a round, flat patty.
Heat oil in a non-stick skillet over medium heat.
Shallow-fry the patties in batches until golden brown on both sides, about 3-4 minutes per side.
Remove from heat and drain on paper towels.
Serve hot, garnished with additional chopped coriander, alongside mint chutney or ketchup.
Nutrition Facts
Calories |
2206 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.7 g | 201% | |
| Saturated Fat | 45.3 g | 226% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 596 mg | 199% | |
| Sodium | 4075 mg | 177% | |
| Total Carbohydrate | 89.7 g | 33% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 20.1 g | ||
| Protein | 114.7 g | 229% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 314 mg | 24% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 2890 mg | 61% | |
*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.
