Authentic Shami Kebabs
Shami Kebabs are flavorful, tender patties made from minced meat and lentils, infused with aromatic spices and herbs. These kebabs are crispy on the outside and juicy inside, a popular delicacy in South Asian cuisine, perfect as a snack or appetizer.
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Ingredients
- 500 gramsminced beef or lamb
lean preferred
- 100 gramssplit chickpeas (chana dal)
washed and soaked for 1 hour
- 1 mediumonion
finely chopped
- 4 clovesgarlic cloves
minced
- 1 inch piecefresh ginger
minced
- 2 mediumgreen chilies
finely chopped, adjust to taste
- 30 gramsfresh coriander leaves
chopped
- 20 gramsfresh mint leaves
chopped
- 1 largeeggs
- 2 tablespoonsghee or oil
- 1 teaspooncumin powder
- 1 teaspooncoriander powder
- 1 teaspoongaram masala powder
- 0 ½ teaspoonred chili powder
optional, adjust for heat
- 1 ½ teaspoonssalt
- 0 ½ teaspoonblack pepper powder
- 0 ¼ teaspoonbaking soda
optional, for fluffiness
- 0 ½ cupbread crumbs
for binding
- 0 ½ cupoil
for shallow frying
Instructions
Cook the soaked chana dal in boiling water until soft but not mushy, about 20-25 minutes. Drain and keep aside.
In a pan, heat ghee or oil. Add chopped onions, garlic, ginger, and green chilies. Sauté until onions are soft and golden, about 5-7 minutes.
Add the minced meat to the pan. Cook on medium heat until meat changes color and is partially cooked, about 10 minutes.
Add cumin, coriander powder, garam masala, red chili powder, salt, and black pepper. Mix well and cook for another 3 minutes to let the spices blend.
Add the cooked chana dal and stir to combine. Cook for 5 minutes, then remove from heat and let cool slightly.
Transfer the mixture into a food processor. Add eggs, baking soda, fresh coriander, and mint leaves. Pulse until you get a coarse paste — not too smooth.
Transfer the mixture to a bowl. Add bread crumbs and mix gently to form a dough-like consistency that holds shape when pressed.
Divide the mixture into equal portions and shape each into flat, round patties about 2-3 inches in diameter.
Heat oil in a shallow frying pan over medium heat. Fry the patties in batches until golden brown and crisp on both sides, about 3-4 minutes per side.
Drain the kebabs on paper towels to remove excess oil. Serve hot with mint chutney, lemon wedges, and sliced onions.
Nutrition Facts
Per serving
