√ 10 Shami Kebab Recipes You Must Try

Dive into the delicious world of shami kebabs with these 10 must-try shami kebab recipes. From classic shami kebab recipes to exciting new variations, this collection explores the diverse flavors and textures of this beloved dish. Whether you’re a seasoned cook or a kitchen newbie, these shami kebab recipes will guide you to create succulent and flavorful kebabs that are perfect for any occasion. Discover the secrets to perfecting shami kebabs and tantalize your taste buds with these irresistible culinary creations.

Delicious and Easy Shami Kebabs

This recipe provides a simple and straightforward method for creating flavorful Shami Kebabs. These kebabs are a popular South Asian dish, perfect as a snack or a main course.

Ingredients

1 cup boneless meat (beef, lamb, or chicken)
1 cup large round lentils (chana dal)
1/2 packet Shan Shami Kebab spice mix
2 tablespoons coriander powder
1 teaspoon cumin powder
Salt to taste
1 beaten egg
Fresh coriander (cilantro)
1 teaspoon garam masala

Instructions

In an instant pot, combine the meat, lentils, Shan Shami Kebab spice mix, coriander powder, cumin powder, and salt. Add enough water to cover the ingredients and cook until the meat and lentils are tender.
Once cooked, drain the excess water. Transfer the meat and lentil mixture to a blender. Optionally, add fresh green chilies and coriander (cilantro) for added flavor.
Blend the mixture until a smooth paste forms.
Shape the mixture into small, round patties or kebabs. You can make a larger batch and freeze some for later use.
Dip each kebab in the beaten egg and fry in a pan over medium heat until both sides are golden brown and cooked through. Serve hot and enjoy!

Juicy and Flavorful Chapli Kebabs

This recipe guides you through making delicious and authentic Chapli Kebabs, a popular street food and appetizer from the Pashtun region. These flavorful patties are made with ground meat and a blend of aromatic spices, then pan-fried to crispy perfection.

Ingredients

Ground Meat: As needed
Salt: To taste
Shami Kebab Spice Mix (Shan packet): 1 packet
Gram Flour (slightly fried): 1 cup
Cumin Powder: 1 teaspoon
Freshly Chopped Coriander Powder: 3 tablespoons
Whole Spices: 1 teaspoon
Egg (beaten): 1
Oil: For deep frying
Tomato Omelette (cut): 1
Onion (medium, chopped): 1

Instructions

Marination: In a large bowl, combine the ground meat, salt, Shami kebab spice mix, fried gram flour, cumin powder, coriander powder, whole spices, and beaten egg. Mix thoroughly and marinate for at least 2 hours. This allows the flavors to meld and the meat to tenderize.
Forming the Kebabs: After marination, shape the mixture into round, flat patties. The thickness should be about ½ inch for even cooking.
Frying: Heat oil in a large skillet over medium-high heat. Carefully place the Chapli Kebabs in the hot oil, ensuring not to overcrowd the pan. Fry until they develop a rich, dark brown color and are cooked through, about 3-4 minutes per side.
Serving: Remove the kebabs from the skillet and place them on a plate lined with paper towels to absorb excess oil. Serve hot with naan bread, your favorite chutney or sauce, and a refreshing beverage.

Enjoy your homemade Chapli Kebabs!

Crispy and Flavorful Shami Kebabs

This recipe guides you through creating delicious and crispy Shami Kebabs. These flavorful patties are made with a base of chana dal (split chickpeas) and chicken, infused with aromatic spices, and pan-fried to golden perfection. Perfect as a snack or a main course, they are sure to be a crowd-pleaser.

Ingredients

1 cup Chana Dal (split chickpeas)
1/2 kg boneless, skinless chicken
1 small onion
4 round red chilies
Pinch of turmeric powder
1-inch piece of ginger
1/2 tsp garam masala
3 cloves garlic
1/2 tsp cumin seeds
Salt to taste
Bread crumbs (as needed)
Corn flour (as needed)
2 tbsp fresh coriander leaves, chopped
1 tbsp fresh mint leaves, chopped
Oil for frying
Lemon wedges, charred tomatoes, and coriander sprigs for garnish (optional)

Instructions

Pressure Cook: In a pressure cooker, combine the chana dal, chicken, onion, red chilies, turmeric powder, ginger, garam masala, garlic, and cumin seeds. Add 1/4 cup of water and pressure cook until the dal and chicken are soft.
Dry and Mash: After cooking, keep the cooker on the stove (without the pressure regulator) and allow any remaining water to evaporate completely. Mash the mixture thoroughly.
Blend: Transfer the mixture to a blender or food processor and blend until smooth. Add salt to taste. Return the mixture to a pan and cook over low heat until completely dry.
Combine and Chill: Add bread crumbs and corn flour to the mixture, mixing well until it forms a pliable dough. Stir in the chopped coriander and mint leaves. Refrigerate for at least 30 minutes to allow the mixture to firm up.
Shape and Fry: Shape the kebab mixture into patties or your desired shape. Heat oil in a pan over medium heat. Pan-fry the kebabs until golden brown and cooked through on both sides.
Serve: Serve the Shami Kebabs hot with your favorite dipping sauce. Garnish with lemon wedges, charred tomatoes, and coriander sprigs for an extra touch of flavor and presentation.

Delicious Shami Kababs: A Step-by-Step Recipe

This recipe guides you through creating flavorful and tender Shami Kababs. From preparing the spiced mince mixture to frying the kababs to perfection, each step is explained clearly for a successful cooking experience.

Ingredients

For the Kabab Mixture:

500 gm mince/ keema
1/2 cup chana dal (split chickpeas)
1 tbsp ginger-garlic paste
1 tsp red chili powder
1 tsp salt
1 tsp cumin seeds
1 tsp black peppercorns
1 black cardamom pod
1-inch cinnamon stick
1 mace blade
2-3 bay leaves
7-8 cloves
1 cup water

For Mixing:

1 finely chopped onion
2-3 green chilies, chopped
Chopped coriander leaves (as required)
1 tsp black seeds (nigella seeds/kalonji)
Oil for frying

Instructions

Pressure Cooking the Mixture: In a pressure cooker, combine the mince, chana dal, ginger-garlic paste, red chili powder, salt, cumin seeds, peppercorns, black cardamom, cinnamon stick, mace, bay leaves, and cloves. Add 1 cup of water, mix well, cover, and cook for 1 whistle on high flame, then reduce heat to medium-low and cook for 15-20 minutes.
Grinding the Mixture: Allow the mixture to cool completely, then open the pressure cooker and grind the contents to a smooth paste.
Adding Fresh Ingredients: Add the chopped onion, green chilies, and coriander leaves to the ground mixture. Mix thoroughly.
Shaping and Frying the Kababs: Heat oil in a pan or tawa. Take small portions of the mixture, shape them into round balls, flatten slightly, and place them in the hot oil. Repeat with the remaining mixture.
Frying to Perfection: Fry the kababs for about 5 minutes on each side over medium-low heat, until golden brown and cooked through.
Serving: Remove the kababs from the pan and place them on a plate. Serve hot with paratha, roti, or your favorite accompaniments.

Delicious & Easy Shami Kebabs

This recipe provides a simple and straightforward method for creating flavorful Shami Kebabs. With a handful of ingredients and easy-to-follow steps, you’ll be enjoying these savory delights in no time.

Ingredients

500 gms minced/boneless meat
1 cup chana dal (split chickpeas)
1 tbsp ginger-garlic paste
4-5 green chilies
1 tsp red chili powder
1/2 tsp garam masala
1/2 tsp coriander powder
Coriander & Mint leaves
1 slice bread (optional)
1 Egg

Instructions

Prepare the Dal and Meat: Soak the chana dal for 30 minutes. In a pressure cooker, combine the ginger-garlic paste, salt, soaked dal, and meat. Pressure cook until tender.
Grind the Mixture: Transfer the pressure-cooked mixture to a blender. Add all the spices (red chili powder, garam masala, coriander powder), coriander and mint leaves, green chilies, and a slice of bread (if needed for binding). Grind everything together until a smooth paste forms.
Shape and Fry: Remove the mixture from the blender, cover, and refrigerate for 30 minutes. Lightly wet your palms, take portions of the mixture, and shape them into kebabs. Whisk the egg in a separate bowl. Dip each kebab in the egg mixture and shallow fry in oil until golden brown and cooked through.

Delicious and Easy Chicken Shami Kababs

This recipe guides you through making flavorful and easy Chicken Shami Kababs. With a simple cooking process and readily available ingredients, you can enjoy these savory kababs in no time.

Ingredients

Split Bengal Gram (Chana Dal): 250 gm
Boneless Chicken: 400 gm
Garlic Cloves: 10
Chopped Green Chillies: 4
Thinly Sliced Ginger: 5-6 slices
Salt: As per taste
Chopped Medium Onion: 1
Red Chilli Powder: 1 teaspoon
Turmeric Powder: 1/4 teaspoon
Cumin Seeds: 1 teaspoon
Black Pepper Powder: 1 teaspoon
Coriander Powder: 1 teaspoon
Allspice Powder: 1 teaspoon
Dried Red Chillies: 4
Coriander Leaves: 3-4 tablespoons
Black Cardamom Pods: 2
Egg (for frying): 1

Instructions

Step 1: Pressure Cook the Chicken and Dal

Combine the chana dal, chicken, garlic, green chilies, ginger, salt, red chili powder, turmeric powder, cumin seeds, black pepper powder, coriander powder, allspice powder, dried red chilies, and black cardamom pods in a pressure cooker. Do not add the onion at this stage. Cook for 7-8 minutes, or until the water dries up.

Step 2: Grind the Mixture

Once the mixture has cooled slightly, grind it using a food processor, meat grinder, or any other suitable tool you have available until you have a smooth paste.

Step 3: Combine with Onion and Coriander

Transfer the ground mixture to a bowl. Add the chopped onion and coriander leaves. Mix thoroughly to combine all ingredients.

Step 4: Shape and Fry the Kababs

Shape the mixture into small, flat patties or kababs. In a separate bowl, whisk the egg with a pinch of salt and black pepper. Dip each kabab into the egg mixture and shallow fry in a pan over medium heat until golden brown and cooked through.

Step 5: Serve and Enjoy!

Your delicious Chicken Shami Kababs are now ready to be served. Enjoy them hot as a snack or appetizer.

Egg-Stuffed Shami Kebabs

These delicious kebabs take the classic Shami Kebab to the next level by adding a flavorful surprise inside: a perfectly cooked sliced egg. This recipe provides a step-by-step guide to creating these flavorful and satisfying Stuffed Shami Kebabs.

Ingredients

For Cooking the Mutton:

500 gm Mutton keema (minced meat)
4-5 Dried red chilies
2 inch Ginger piece
1 pod Garlic
2-3 Bay leaves
2-3 Cloves
2-3 Green cardamom pods
2 Black cardamom pods
2 inch Cinnamon stick
1 Star anise
Salt to taste
1/2 tsp Turmeric powder
1 tsp Mustard oil
1/2 cup Chana dal (split chickpeas)

After Blending:

1 large Onion, finely chopped
1/2 cup Green coriander leaves, finely chopped
1/2 cup Mint leaves, finely chopped
2-3 Green chilies, finely chopped (or as per taste)
1/2 tsp Red chili powder (or as per taste)
4 Boiled eggs, sliced
Oil for shallow frying

Instructions

Step 1: Cook the Mutton Mixture

Wash the mutton keema thoroughly. In a pressure cooker, combine the keema with all the “For Cooking the Mutton” ingredients and 1/2 glass of water. Cook under pressure for 4 whistles.

Step 2: Blend the Mixture

Open the pressure cooker and let any excess water evaporate. Transfer the cooked mutton mixture to a mixer grinder and blend until smooth.

Step 3: Prepare the Kebab Mixture and Shape

Transfer the blended mutton mixture to a bowl. Add all the “After Blending” ingredients (except the oil for frying and sliced eggs) and mix well. Take a small portion of the mixture in your hand, place a slice of boiled egg in the center, and shape it into a patty.

Step 4: Shallow Fry the Kebabs

Heat oil in a pan over medium heat. Shallow fry the kebabs until they are golden brown and cooked through.

Step 5: Serve

Serve the hot Egg-Stuffed Shami Kebabs with mint chutney for a truly delightful experience.

Delicious Mutton Shami Kababs

This recipe guides you through making flavorful and tender Mutton Shami Kababs. From pressure cooking the key ingredients to shaping and shallow frying the kababs, each step is explained clearly for a delicious outcome.

Ingredients

750g minced mutton
2 medium potatoes
250g Bengal gram (chana dal)
2-inch piece ginger
1 whole garlic bulb
10-12 dry red chilies
1 large onion
2 black cardamom pods
1/2 tsp black peppercorns
1 tbsp coriander powder
1 tsp cumin seeds
1/2 cup chopped coriander leaves
2 green chilies
2 tbsp mint leaves
1 1/2 tsp garam masala
1 1/2 tsp chaat masala
Salt to taste
Oil as needed

Instructions

Step 1: Pressure Cooking the Mixture

In a pressure cooker, combine the minced mutton, pre-soaked Bengal gram (soaked for about 2 hours), ginger, garlic, dry red chilies, roughly chopped onion, coriander powder, black peppercorns, cumin seeds, roughly chopped potatoes, salt, and 1 glass of water. Mix well and pressure cook on low to medium heat for 4 whistles.

Step 2: Processing the Cooked Mixture

Once the pressure releases naturally, open the lid and dry any remaining water in the cooker over medium heat. When the mixture is fully cooked and dry, transfer it to a plate and let it cool for 15 minutes. After cooling, add garam masala and chaat masala. Process the mixture in a chopper until smooth.

Step 3: Shaping and Frying the Kababs

Transfer the chopped mixture to a bowl. Add chopped green chilies, coriander leaves, and mint leaves. Shape the mixture into kababs. Beat an egg for coating. Dip each kabab in the egg and shallow fry until golden brown.

Step 4: Serving

Serve the delicious Mutton Shami Kababs hot with mint chutney.

Easy & Delicious Chicken Shami Kababs

This recipe provides a simple and flavorful way to prepare Chicken Shami Kababs. With a handful of readily available ingredients, you can create delicious and tender kababs perfect for any occasion.

Ingredients

250g Chicken (minced)
1/2 cup Bread crumbs
2-3 tbsp All-purpose flour (Maida)
2-3 tbsp Cornflour
1 Onion (chopped)
1 Green chili (chopped)
Coriander Leaves (as needed, chopped)
Salt (to taste)
1 tsp Red chili powder
1/2 tsp Coriander powder
1/2 tsp Cumin powder (Jeera powder)
1 tsp Chaat masala

Instructions

If you haven’t already, grind the chicken to make mince.
In a mixing bowl, combine the minced chicken with all the listed ingredients: bread crumbs, all-purpose flour, cornflour, chopped onion and green chili, coriander leaves, salt, red chili powder, coriander powder, cumin powder, and chaat masala. Mix thoroughly to ensure all ingredients are well incorporated.
Shape the mixture into small, flat patties or tikkies of your desired size. Heat oil in a shallow pan over medium heat. Shallow fry the kababs until they are golden brown and cooked through, flipping them halfway.
Your delicious and flavorful Chicken Shami Kababs are ready to serve! Enjoy!

Easy and Delicious Chicken Shami Kebabs

This recipe guides you through making flavorful and tender Chicken Shami Kebabs. With simple ingredients and easy-to-follow instructions, you’ll be enjoying these delicious kebabs in no time.

Ingredients

500g boneless chicken
1 tbsp chopped ginger
1 tbsp chopped garlic
1 tsp cumin seeds
1 tsp coriander seeds
3-4 cloves
1 bay leaf
1 cinnamon stick
2 green cardamom pods
1 black cardamom pod
1 chopped onion
1 tbsp chopped coriander leaves
2 eggs
Salt to taste
1-2 chopped green chilies
1 dried red chili
2 tbsp gram flour (plus extra if needed)
Oil for frying

Instructions

Step 1: Cooking the Chicken

Wash and cut the boneless chicken into small pieces. In a pressure cooker, combine the chicken, ginger, garlic, cumin seeds, coriander seeds, cloves, bay leaf, cinnamon stick, green cardamom pods, black cardamom pod, and dried red chili. Add 1 cup of water, cover the lid, and cook for 2-3 whistles, or until the chicken is tender. Drain the excess water (reserve for soup if desired).

Step 2: Blending and Mixing

Let the chicken cool slightly, then blend it in a mixer. Transfer the blended chicken to a bowl. Add the chopped onion, chopped coriander leaves, 2 eggs, and gram flour. Mix well to form a dough-like consistency.

Step 3: Shaping and Frying

Check the seasoning and adjust salt if needed. Shape the mixture into small, flattened balls. Heat oil in a wok over medium-high heat. Test one kebab in the hot oil – it should hold its shape and not break apart. If it does, add a little more gram flour to the mixture. Fry the kebabs until golden brown and cooked through.

Step 4: Serving

Serve the delicious Chicken Shami Kebabs hot with tomato ketchup or alongside a comforting bowl of soup. Enjoy!

History of Shami Kebab

Shami Kebabs boast a rich and flavorful history, tracing their origins back to the Mughal era in the Indian subcontinent. These delectable kebabs are believed to have been created in the royal kitchens of the Mughal emperors, renowned for their lavish feasts and culinary innovations.

The word “Shami” is thought to be derived from “Sham,” the historical name for Syria, suggesting a possible influence from Middle Eastern cuisine. Alternatively, some believe the name refers to the city of “Shamli” in Uttar Pradesh, India. The exact origins remain shrouded in some mystery, adding to the allure of this popular dish.

Minced meat, often a blend of beef, lamb, or mutton, forms the base of the kebab. A crucial element is the addition of chana dal (split chickpeas), which contributes to the kebabs’ unique texture and binding properties. A complex blend of aromatic spices, including whole garam masala, ginger, garlic, and chilies, creates the signature Shami Kebab flavor profile.

Traditionally, Shami Kebabs were considered a delicacy reserved for special occasions and royal banquets. Today, they are enjoyed across the Indian subcontinent and beyond, appreciated for their succulent texture and robust flavors. Whether enjoyed as a standalone snack, part of a main course, or tucked into a flavorful wrap, Shami Kebabs remain a beloved culinary treasure.

Nutritional Content and Benefits of Shami Kebab

Shami Kebabs, with their blend of lentils, spices, and often minced meat, offer a surprisingly nutritious meal option. They’re a good source of protein, essential for building and repairing tissues. The lentils contribute fiber, aiding digestion and promoting satiety. They also provide important micronutrients like iron and folate.

The specific nutritional content varies depending on the recipe and ingredients. For example, kebabs made with beef will have a higher iron content than those made with chicken or solely lentils. The addition of vegetables like onions and spinach further enhances the vitamin and mineral profile. Adding healthy fats like olive oil during cooking can boost the kebab’s content of healthy fatty acids.

Beyond basic nutrition, Shami Kebabs offer several health benefits. The high protein content contributes to muscle growth and maintenance. The fiber content helps regulate blood sugar levels and promotes gut health. The diverse range of spices used, such as ginger, garlic, and coriander, not only enhance flavor but also offer antioxidant and anti-inflammatory properties.

It’s important to note that while Shami Kebabs offer numerous nutritional benefits, the cooking method can impact their overall healthfulness. Baking or shallow frying is generally healthier than deep frying, as it reduces the amount of added fat and calories.

Tips for Choosing Quality Minced Meat

Choosing the right minced meat is crucial for delicious Shami Kebabs. Look for freshly ground meat that has a bright, vibrant color. Avoid meat that looks dull or grayish. The texture should be slightly coarse, not mushy or slimy.

Consider the fat content. While some fat is essential for flavor and moisture, too much can result in greasy kebabs. A good balance is around 80% lean meat to 20% fat. You can ask your butcher to grind a specific blend for you.

If purchasing pre-packaged minced meat, check the sell-by date and ensure the packaging is intact. The meat should feel cold to the touch. Once home, store it in the coldest part of your refrigerator and use it within a day or two.

The type of meat also impacts the flavor of your kebabs. Traditionally, Shami Kebabs are made with beef or lamb. You can experiment with other meats like chicken or turkey for a leaner option. Ultimately, the best minced meat is the one that suits your taste preferences.