Shami Kabab Recipe

shami kabab stacked on each other and kept in a metal basket.

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4.92 from 25 votes

Delicious and traditionally Pakistani shami kebab with perfect texture and taste.

Course Snack

Cuisine Indian, Pakistani

Keyword shami kabab recipe, Shami kebeb

Prep Time 20

Cook Time 45

Rolling and Frying 20

Total Time 1 25

Servings kebab

Calories 171kcal

Author Mariam Sodawater

Ingredients

Shami kebab Spice Mix Recipe

6-8 round red chili or see notes
5 clove laung
2 inch cinnamon broken
1 big black cardamom
½ teaspoon black pepper
1 bay leaf
1 tablespoon corriander seeds
1 teaspoon cumin
1 teaspoon black cumin
½ teaspoon fenugreek seeds optional
1 teaspoon salt

Cooking Meat

500 gram boneless beef cut in small cubes, preferably beef chuck or beef roast or lamb shank
250 gram or 1¼ cup yellow split pea soaked for 2 hours in warm water
1 potato peeled and cut in chunks
4 tablespoon Shami kebab Spice Mix less or more to taste (recipe given above or buy from here.
2 tablespoons oil
½ cup mint leaves
3 green chilies
2 inch ginger
4 fat cloves garlic
½ teaspoon turmeric
1 cup water or more if needed

Forming kabeb

3 tablespoon chopped fresh coriander
1 teaspoon chat masala or more to taste
1 cup chopped onion
1 egg beaten
2 hard-boiled egg chopped

Frying Kebab

3 eggs for egg wash
¼ teaspoon salt
¼ teaspoon red chili powder
Breadcrumbs if using as needed
Oil for frying

Instructions

Spice Mix Recipe

Roast whole spices on medium heat for 1-2 minutes until fragrant. Then grind roasted spice finely in a coffee grinder. Shami Kebab masala or spice mix is ready.

Cooking meat

In a pot take all ingredients of cooking meat. Cook for 45 minutes until meat is tender and yellow split pea is soft and mushy.
Burn all the excess water with constant stirring. This step is important.
Let the kebab mixture cool. Then in a chopper make a smooth mixture of yellow split pea and meat.

Forming kebab

In a large dish take kebab mixture, mint fresh coriander, boiled egg, 1 beaten egg, chopped onion, chat masala and, salt. Mix well.
Grease your hands with oil and roll out kebab from the mixture.

Frying kebab

Beat eggs with salt and red chilli powder.
Dip each kebab in egg and then in bread crumbs. (If using bread crumbs.)
Shallow fry each kebab in oil until golden brown and serve hot.

Video

Notes

Substitute round red chili with 1 teaspoon red chilli powder.

Spices like fenugreek, black cumin, or black cardamon can be skipped. You can substitute red button chili with red chili flakes or powder too. ridge.

Meat: Use tough stewing beef like a beef chunk, beef roast, or beef shank. Other meat options are boneless mutton or chicken breast. If you are using lean meat then add oil in preparing kebab or the kababs are too dry.

You can use ground beef (keema) too but you'll miss the thread (resha). If using ground beef then you can simply mash the mixture with a potato masher until it is uniform. Drying excess water is crucial with ground beef to form kebab.

Yellow split pea is the main ingredient of shami kebab. It is also called channa dal and is different from chickpea.

Freeze kebab in a single-layer tray.When kebabs are rock-solid place them in a zipper bag and freeze them for up to 2 months.

To fry frozen kabab, thaw kabab for 15 minutes on the counter. Deep fry Shami kabab on low heat until golden and thoroughly heated. If you fry on high heat kabab will be golden from outside and chill cold inside, so avoid it. One visual sign to know that frozen kababs are heated thoroughly is that the middle coating of the kabab should be golden like the outer and doesn't appear raw.

Nutrition