Shami Kabab Recipe

 

⭐ Shami Kabab Recipe (Pakistani Style)

Shami Kabab are soft, flavorful Pakistani kebabs made with lentils and minced meat, lightly spiced and shallow-fried to perfection. These melt-in-the-mouth kababs are perfect for snacks, iftar, lunchboxes, or special occasions.



🧅 Ingredients

For Boiling

  • ½ kg beef or mutton (boneless preferred)

  • ½ cup chana daal (washed & soaked for 30 minutes)

  • 1 medium onion (roughly chopped)

  • 2 green chilies

  • 1 tbsp ginger paste

  • 1 tbsp garlic paste

  • 1 tsp salt

  • 1 tsp red chili powder

  • ½ tsp turmeric

  • 1 tsp coriander powder

  • ½ tsp cumin seeds

  • 1 cinnamon stick

  • 2 cloves

  • 1 cup water

For Kabab Mixture

  • 1 egg

  • 2 tbsp fresh coriander (chopped)

  • 2 tbsp mint leaves (optional)

  • ½ tsp garam masala

For Frying

  • Oil (as needed)

🍳 Instructions

Step 1: Cook Meat & Daal

  1. Add meat, soaked chana daal, onion, green chilies, ginger, garlic, spices, whole spices, and water to a pot.

  2. Cook on medium heat until meat and daal are tender and water dries.

  3. Cool slightly.

Step 2: Grind the Mixture

  1. Grind the cooked mixture into a smooth paste using a food processor or blender.

  2. Add coriander, mint, garam masala, and egg.

  3. Mix well.

Step 3: Shape Kababs

  1. Take small portions and shape into flat round kababs.

  2. Refrigerate for 20–30 minutes for better shape.

Step 4: Fry Kababs

  1. Heat oil in a pan.

  2. Shallow-fry kababs on medium heat until golden on both sides.

  3. Remove on paper towel.

🍽️ Serving Suggestions

Serve hot with:
✔ Mint chutney
✔ Ketchup
✔ Paratha or bun
✔ Onion rings & lemon wedges

❄️ Storage & Freezing

  • Refrigerate cooked kababs for 2 days.

  • Freeze uncooked kababs for up to 2 months.

  • Fry directly from frozen on low heat.

Tips:

  • For extra crispiness, shallow fry kababs in a mix of butter and oil.

  • Kababs can also be frozen and shallow-fried later.

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