Shami Kabab
Indulge in the rich flavors of Shami Kabab, a quintessential South Asian delicacy that's perfect as an appetizer, snack, or side dish. Made with a hearty blend of minced beef or lamb, tender split chickpeas, and aromatic whole spices like cinnamon, cloves, and cumin, these flavorful patties are packed with protein and irresistible depth of flavor. Fresh coriander, mint, and green chilies add a refreshing and zesty twist to the mix, while a golden, crispy exterior seals in the tender, melt-in-your-mouth texture. Perfectly pan-fried to perfection, Shami Kababs pair beautifully with tangy mint chutney or creamy yogurt raita, making them a crowd-pleasing addition to any meal. Easy to freeze for later or serve fresh, this classic recipe is a must-try for lovers of authentic and hearty kababs.
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Recipe Information
Ingredients
- 500 grams Minced beef or lamb
- 120 grams Split chickpeas (chana dal)
- 1 large Onion
- 6 units Garlic cloves
- 1 inch piece Ginger
- 2 units Green chilies
- 1 teaspoon Whole black peppercorns
- 4 units Cloves
- 1 inch piece Cinnamon stick
- 1 unit Bay leaf
- 1 tablespoon Coriander seeds
- 1 teaspoon Cumin seeds
- 1 teaspoon Salt
- 1 unit Egg
- 0.25 cup Fresh coriander leaves
- 0.25 cup Fresh mint leaves
- 100 ml Oil
- 300 ml Water
Instructions
Rinse the split chickpeas thoroughly and soak them in water for about 30 minutes.
In a deep pot over medium heat, add the minced meat, soaked chickpeas, chopped onion, garlic cloves, ginger, green chilies, black peppercorns, cloves, cinnamon stick, bay leaf, coriander seeds, cumin seeds, salt, and 300 ml of water.
Bring the mixture to a boil, then cover and cook until the chickpeas and meat are tender, and most of the water has evaporated. This should take about 45 minutes. Stir occasionally to prevent sticking.
Remove the pot from heat and let the mixture cool slightly. Remove the bay leaf and cinnamon stick.
Transfer the cooked mixture to a food processor and blend until a smooth and cohesive paste is formed.
Transfer the paste to a mixing bowl. Add the egg, finely chopped fresh coriander, and mint leaves to the mixture and mix well.
Shape the mixture into flat, round patties, ensuring they are evenly formed.
In a large frying pan, heat the oil over medium heat. Fry the patties in batches, ensuring not to overcrowd the pan, until they are golden brown on both sides. This should take about 3-4 minutes per side.
Drain the fried kababs on paper towels to remove excess oil.
Serve warm shami kababs with onion rings and a side of mint chutney or raita.
Nutrition Facts
Calories |
466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.6 g | 46% | |
| Saturated Fat | 9.5 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 412 mg | 18% | |
| Total Carbohydrate | 19.7 g | 7% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 4.0 g | ||
| Protein | 20.4 g | 41% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 89 mg | 7% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 550 mg | 12% | |
*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.
