Soy-Free Shami Kabab
Indulge in the classic flavors of Shami Kabab with this wholesome, Soy-Free Shami Kabab recipe that's perfect for those seeking a high-protein, gluten-free delight. Made from tender boneless chicken, nutrient-packed split Bengal gram (chana dal), and aromatic spices like garam masala, cumin, and coriander, these kababs are bursting with bold, savory flavors. The addition of a creamy boiled potato and fresh coriander brings balance and softness to the patties, which are pan-fried to golden perfection for a crisp exterior and juicy interior. With no soy in sight, this recipe is ideal for those with dietary restrictions. Serve these kababs hot with a zesty chutney or refreshing salad for a crowd-pleasing appetizer, snack, or side dish. Ready in just about 70 minutes, this protein-packed gem is a must-try for weeknight dinners or festive gatherings!
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Recipe Information
Ingredients
- 500 grams Chicken (boneless, skinless)
- 100 grams Split Bengal gram (Chana dal)
- 1 large Onion (chopped)
- 4 pieces Garlic cloves
- 1 tablespoon Ginger (grated)
- 2 pieces Green chilies (finely chopped)
- 1 teaspoon Garam masala
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 0.5 teaspoon Black pepper powder
- 1 piece Egg
- 1 medium Potato (boiled and mashed)
- 3 tablespoons Fresh coriander leaves (chopped)
- 1.5 teaspoons Salt
- 4 tablespoons Vegetable oil
- 2 cups Water
Instructions
Soak the chana dal in water for 30 minutes. Drain and set aside.
In a large pot, combine the chicken, soaked chana dal, chopped onion, garlic cloves, ginger, green chilies, garam masala, coriander powder, cumin powder, black pepper powder, 1 teaspoon of salt, and water.
Bring the mixture to a boil, then reduce the heat to low and cover. Cook for 20-25 minutes, or until the chicken and chana dal are tender and the water has evaporated.
Allow the mixture to cool slightly, then transfer to a food processor. Blend until a smooth paste forms.
Transfer the paste to a mixing bowl. Add the egg, boiled and mashed potato, chopped coriander leaves, and remaining salt. Mix well to combine.
With lightly oiled hands, shape the mixture into small, flat patties.
Heat the vegetable oil in a frying pan over medium heat. Add the patties to the pan in batches, cooking for 3-4 minutes on each side or until golden brown and cooked through.
Remove the patties from the heat and place them on paper towels to drain excess oil.
Serve the Shami Kababs hot with your choice of chutney or salad.
Nutrition Facts
Calories |
1976 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.0 g | 105% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 35.3 g | ||
| Cholesterol | 621 mg | 207% | |
| Sodium | 4086 mg | 178% | |
| Total Carbohydrate | 117.0 g | 43% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 11.5 g | ||
| Protein | 187.7 g | 375% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 278 mg | 21% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 3240 mg | 69% | |
*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.
