Shami Kabab | Perfect and Authentic Homemade Kabab Recipe

Shami Kabab, also known as Shami Kebab, is a popular and flavorful dish from Indian and Pakistani cuisine. It is made by mixing ground meat, beef, or lamb with lentils and various spices, shaping the mixture into patties, and then shallow frying. If you want to try making perfect and authentic homemade kabab, here are the perfect recipe that you can easily follow. You can try it without any doubt...


Shami Kabab | Perfect and Authentic Homemade Kabab Recipe


    Shami Kabab 

     Shami kabab is a beloved dish in South Asian cuisine, known for its rich and aromatic flavor. It is a popular choice during festivities and celebrations. The dish is created by combining meat, lentils (Channa daal), and various spices to create a delicious and satisfying meal. If you are a fan of kababs, you should also try seekh kabab, chapli kabab, and Turkish adana kabab.

     Shami Kabab Recipe

    Here is a simple and authentic recipe for delicious Shami Kababs. The fusion of meat, lentils and different spices provide the unique flavor and texture of the kebab. Shami Kababs are often served as a snack, appetizer or side dish. They can be enjoyed with chutney, yogurt sauce and sliced onions, and can also be used as a filling in sandwiches and tortilla wraps. Moreover, Shami Kababs can be stored in the freezer for a longer period of time.

    •  45 minutes in total, 15 minutes for preparation, and 30 minutes for cooking
    •  Cuisine: Indian & Pakistani
    •  Calories: 140 calories
    •   Servings: 10 to 12 kebabs

    Ingredients for Making Shami Kabab

    •  1 cup Bengal gram (chana dal)
    •  500 grams of minced meat (lamb, beef, or chicken)
    •  1 large onion (finely chopped)
    • 2 to 3 green chilies (chopped)
    • 1 tablespoon ginger paste
    • 1 tablespoon garlic paste
    • 1 teaspoon cumin powder
    • 1 teaspoon coriander powder 
    • 1/2 teaspoon garam masala
    • 1/2 teaspoon turmeric powder
    • Salt to taste
    • Fresh coriander leaves, chopped
    • Fresh mint leaves, chopped
    • 1 egg for binding
    • Oil for frying

    How to make shami kabab (step-by-step direction)

     Step:1, Preparation

    • After washing, soak the split Bengal (chana dal) in water for at least two hours, and then drain any extra water.
    • In a separate pot, combine soaked split Bengal gram (chana dal), minced meat, chopped onion, chopped green chilies, ginger and garlic paste, cumin powder, coriander powder, garam masala powder, turmeric powder and salt.
    • Cook the mixture of meat and lentils over medium heat until the water evaporates and the mixture becomes dry.
    • Allow it to cool this mixture.
    • Once lentils and meat are cooked and cooled, blend them until they turn into a thick and smooth paste. You can use a food blender or food processor for this purpose.
    •  Add breadcrumbs(optional) to help bind the mixture if it's too wet.
    • Pour this mixture into a bowl and top with chopped fresh coriander and mint leaves and mix it well.
    • Now add an egg as a binding agent and again mix it well.

    Step:2,  Shape the kababs

    • Take a portion of these mixture and shape it into round or oval patties. You can use a little bit oil on hands to prevent from sticking.

    Step:3,  Frying

    • Use a nonstick pan and heat up some oil to shallow fry the kababs.
    • Fry the kabab until they are in golden brown on both side.Make sure to cook on medium heat so that inside cooked evenly.

    Step:4,  Serving

    • Kabab is ready to eat, Garnish with onion rings and serve hot with mint chutney, raita or your favorite sauce.
    •  Enjoy your home made shami kabab, they make a great appetizer or can be served as a side dish with rice or flat breads.

    Cooking tips to upgrade the flavor

     Selection of meat

    • The choice of meat can influuence the flavour and texture of the kabab. Adding some fat such as ground fat to the meat mixture, it  can help you to keep the kabab moist during cooking

    Cooking process

    • If shami kabab are cooked for too long or too high temperature, it becomes dry. So it is important to cook them just until they are fully  cooked but not excessively so.
    • Fry on medium heat to ensure the kabab cook evenly with burning from outside.

    Proper shaping

    • The size and thickness of the kabab can effect their moisture content. if they are to thin and cook for a long time they may dry out.

     Storage and Reheating

     Storing of shami kabab properly can help to maintain their flavor and texture for a long time. Place shami kabab on a try individually and put into the freezer for few hours. Once they partially frozen, transfer into air tight container or freezer bag and store them into the freezer for 1 to 2 months. This method will helps you to prevent from sticking together and keep them fresh.

    When you want to eat frozen shami kababs, thaw the kabab in the refrigerator for few hours or use defrost function on your microwave. Reheat kabab in oven or a microwave or fry pan.


    What does shami kebab consist of?

    Shami kabab is a type of kabab made from ground meat, usually lamb or beef, mixed with lentils and various spices. Make the mixture and thoroughly combined and shape into round patties and fry until they are turn into golden color. Serve with mint chutney and enjoy as a snake and appetizer.

    Which kind of lentil (dal) we can use in shami kabab?

    In shami kabab we can use only split chickpea lentil (chana dal). It has a yellow color and a mild nutty flavor. It cooks relatively quickly and has a texture that works well in kabab recipe.

    Why shami kabab becomes dry?

    The first reason is low fat meat, if you use lean meat with low fat content, the kabab may ends up dry. The second reason is binding agents, we can use chana dal eggs or breadcrumbs as a binding agent. The proportion of binding agent is not sufficient, the kabab may not hold together and then they becomes dry or break, make sure to follow he recipe and include recommended amount of ingredients. The third reason is over cooking and high temperature if we cook shami kabab for too long or cook at high temperature resulting they becomes dry and lose moisture and less juicy texture.


    Make this delicious and aromatic dish and enjoy as a snake or appetizer. Tender and flavorful minced meat offer a satisfying experience. You can try it any doubt and don't forget to comment your experience with other peoples.

    Nutrition Analysis

    The numbers of calories in shami kabab can based on size of the kabab, a slandered size of shami kabab almost 2 ounces or 56 grams contain,

                                                     Shami kabab

                                                    Amount Per kabab


    Calories: 140kcal, Carbohydrates:10g, Protein: 9g, Fat: 7g, Saturated Fat: 2.8g, Cholesterol: 42mg,

    Sodium: 382mg, Potassium: 135mg, Fiber: 5g, Sugar: 1.2g, Vitamin A: 1192U, Vitamin C: 2.4mg, Calcium: 42mg, Iron: 2.1mg.



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