An authentic Shami Kabab Pakistani recipe prepared with homemade kabab masala gives the best flavor ever with soft, moist, and juicy bites. Golden fried kabab patties prepared with beef or mutton along with chana dal are enough to give you a drooling vibe. One of the best freezer recipe for Indian and Pakistani moms.
When it comes to Indian and Pakistani kabab, Shami kabab is on top as our moms feel easy to serve it in a variety of ways. Isn't it?
Soft, juicy, and tender pan-fried Shami kabab tempts everyone to eat due to its unique aroma and taste. Quick, easy, and freezer-friendly recipe to enjoy kabab, sandwich or simply pack in a kid's lunch box.
Do you know? the king of Indian and Pakistani kabab is the most popular Shami kabab with beef, chicken, or mutton that every house of Pakistan have in their freezer to serve with dinner, snacks, or in breakfast or as a sandwich.
What is Shami Kabab?
It's a soft and tender golden fried kebab recipe prepared with chana dal and ground meat (beef, mutton, chicken). It comes from Indian subcontinent and is most popular in Indian and Pakistan cuisine. Famous as shami kabab, shami kebab or shami kabob according to their people regional preferences. One of the best kabab recipe to serve as a side dish for chapati.
Why is it called Shami? Is it from Shaam?
Yes, many people ask about the name origination of Shami kabab. Shaam means evening relates to dinner in Persian.
Authentic shami kabab will invite you with its pleasant fried aroma. In fact, if you are making so many recipes for party (dawat) then Shami kabab will surely dominate in all. Now I have seen the diversified versions of store-bought frozen Shami kabab prepared by adding different variations in recipe. All are good but the authentic shami kebab recipe texture and taste is entirely different. Here I am sharing my grandma's recipe that you can prepare with beef and mutton mince by adding chana dal (yellow split peas / split bengal gram), and spices. Boil it, mash it, add herbs, make a patty and fry to get golden brown color.
Mutton/beef Keema - 500 gms | Chana dal - 1 Cup (Soaked) | Onion - 1 Medium Size | Garlic - 4 cloves | Ginger - 3x3 inches | Cumin Seeds - 1 teaspoon | Coriander Seeds - 1 teaspoon | Whole Red Peper - 6 | Salt - 1 teaspoon | Garam Masala Powder - 1.5 teaspoon | Water - 700 ml | Fresh Coriander - 1 Cup | Green Chilies - 4 (Sliced) | Egg - 1 | Oil for frying
How to Make Shami Kabab
Boiling Kabab Mixture with Homemade Shami Kabab Masala
Soak Chana dal for 1 hour or a minimum of 30 minutes. In a cooking pan, add mutton/beef mince (keema), along with soaked chana dal. Add garlic cloves, ginger, whole red pepper, coriander seeds, salt, and garam masala powder. Add 700 ml water to a pan and mix all the ingredients with spoon. Now cover the pan and cook on medium-low heat until it gets tender. It took 30 to 35 minutes to get ready. After 30 minutes, check the kabab softness by mashing with hands. If there is some water in a pan then evaporate it on high heat.
Make sure the Kabab mixture should be dry before grinding. Now in a grinder, add fresh coriander and green chilies and coarsely ground it. Now add kabab mixture in a grinder and give it a smooth grind. Add 1 egg and grind it again for few seconds.
Take the mixture out. Add freshly chopped green coriander and green chilies as per your choice and make kabab and set in a tray.
Pour oil into a heated pan and fry kabab from both sides on medium heat. Fry as many as you want and others can be stored in the freezer.
Note: If you like, you can make a beaten egg coating before frying.
Serve with paratha, green chutney or rice.
Simple, easy and tasty recipe of mutton Shami kabab. Try this in your home kitchen and share your experience and result in our Facebook group of foodies. You can try this recipe with Green Chutney to enhance the flavor. At Hinz cooking, you can find more recipes related to breakfast, lunch, dinner, and teatime. Explore recipe collection to get your desired recipes.
People from India and Pakistan love to eat Shami kabab as it's quick and easy to prepare. It's the best recipe for working moms. It's healthy and nutritious, full of proteins. In this video recipe tutorial, you can follow the direction to prepare at home kitchen.
- If you like resha in Shami kabab then use meat boti rather using mince (keema).
- Make sure to balance the proportion of meat and chana daal to create perfect kabab.
- If you want to store kabab then avoid raw onion when making shami. Onion will change the taste in long run.
- In the same way, avoid fresh mint in shami kabab. In long run, it will decolor the kabab to blackish tone. You can use fresh coriander.
- If the kabab mixture gets runny then add roasted besan to make a perfect patty.
- To make soft and chewy kabab, don't overcook the mince and lentil.
- If the shami kabab gets broken while frying then adds a layer of egg or mix the egg in shami kabab before making Patti.
How To Store, Freeze & Fry
Store the leftover cooked kebab in the refrigerator for 3 days.
You can freeze shami kebab in a refrigerator for 02 months without any preservatives. Here is the step-by-step method to freeze Shami kabab.
- Make a patty and keep it on tray side by side with some distance. Place the tray in freezer for 01 hour.
- After 01 hour, It will be 60% frozen so take it out and place all the shami kabab in any other plastic bag.
- As the kabab is frozen so it will not stick together.
- Before placing kabab in a plastic bag, make sure it needs to be at freezing point otherwise it will stick together.
- Watch the recipe video to store and freeze shami kabab.
How to fry frozen Shami kebab?
It's simple and easy to fry frozen kabab using the below methods:
- Take out kabab and microwave it for few seconds and fry
- If you don't use the microwave then take out 30 minutes before frying and then fry.
- If you are in hurry and want to fry then place the kabab in a frying pan for frying and cover it with the lid. Initially keep the temperature high then turn to medium to low to cook from inside. Once one side is golden brown, flip the kabab to get the color on another side.
- Sandwiches: Take toasted bread slices, place kabab in middle, apply green chutney or ketchup as per your taste. Make a thin layer of omelette and have it. Using similar method, you can also make bun kabab.
- Serve as snacks with chutney
- Shami Wraps: It's simple and easy to make wraps with leftover roti, pita bread or tortilla.
- For Lunch Box: Fry kabab for kid's school tiffin or serve as a quick meal.
- Serve with Rice or Roti/paratha with a green salad.
Q & A
You can fry fresh and frozen shami kebab in oil. If your kabab is made with the proper proportion of meat and lentil then it will not break. You can simply shallow-fry kabab from both sides. If you think, your kabab is not perfect to fry then coat it with beaten egg and then fry. In this way, it will not break and give a good taste. If you are allergic to eggs then coat with all-purpose flour and fry. In this way, it will get a crisp texture from the outside and soft, and juicy from the inside.
Normally Shami kebab breaks due to the improper addition of meat and lentil. If you add more chana daal then it will break. Make sure to add a balance proportion of chana dal and meat in your kabab mixture to make a perfect patty. In case your kabab is breaking then add roasted besan to fix the issue. If you already make a Patti and kabab is breaking then coat with beaten egg before frying.
Yes, you can! It turned out so well in air fryer. Just place on a tray and generously spray oil and fry for 10 minutes at 200°C. Flip the kabab after 5 minutes to another side. Give more time if you want to get a dark fried texture.
You can use beef, mutton, lamb, chicken or camel meat to make good Shami kabab. I personally prepare it with mutton and chicken.
If you want resha in your kabab then try with boti. Mostly I make with boti as it's good in texture compared to ground meat. Take mutton/lamb/beef boti and use the same recipe. Cooking time with boti will increase. It will take 45 to 50 minutes to get tender on the stovetop in a regular pan.
You have 2 options, microwave it for 2 to 3 minutes or simply keep it outside at room temperature for 30 minutes.
Honestly, both are the same, Galouti kabab is prepared with ground lamb while the Shami kabab can be prepared with lamb, mutton, beef, chicken, and camel meat.
Because the proportion of shami mixture with dal, meat, and water is not balanced. If you are experiencing this situation then add egg in Shami kabab mixture and make patti again. Then move for frying. If you are allergic to eggs then use little oil and mix well the Shami kabab mixture with wet hands. It's a trick that adds moisture and it will not get dry. Otherwise use mashed potato as a substitute.
So simple, if your Shami kebab mixture is runny then add roasted gram flour (besan), or breadcrumbs to thicken the kabab mixture then make patti.
If you are making shami kabab mixture with fat-free beef, shallow fried without eggs then it will be around 129 kcal for 01 big size Shami kabab.
Yes, you can boil shami kabab masala in an instant pot. Pressure cook for 15 to 20 minutes. Grind it and fry. If you want, you can air fry the kabab patties.
Yes, you can but it will be more like keema kabab. Shami kebab flavor comes up with chana dal.
More Kabab Ideas
Shami Kabab Pakistani Recipe (Shami Kebab)
- 500 g Mutton Keema Mutton can replaced with beef keema
- 1 cup Chana dal Soaked
- 1 Onion (Whole) Medium Size
- 4 cloves Garlic
- 3x3 inches Ginger
- 1 teaspoon Cumin Seeds
- 1 teaspoon Coriander Seeds
- 6 Whole Red Peper
- 1 teaspoon Salt
- 1.5 teaspoon Garam Masala Powder
- 700 ml Water
- 1 cup Fresh Coriander Chopped
- 4 Green Chilies Sliced
- 1 Egg
- Oil For Shallow Frying
- Soaked Chana dal for 1 hour or minimum 30 minutes.
- In a cooking pan, add mutton mince (keema), soaked chana dal.
- Also add garlic cloves, ginger, whole red pepper, coriander seeds, salt, and garam masala powder.
- Add 700 ml water in a pan and mix all the ingredients through the spoon.
- Now cover the pan and cook on medium-low heat until it gets tender. It took 30 to 35 minutes to get ready.
- After 30 minutes, check the kabab softness through hands.
- If there is some water in a pan then evaporate on high heat. Kabab mixture should be dry before grinding.
- Now in a grinder, add fresh coriander and green chilies and coarsely ground it.
- Now add kabab mixture in a grinder and give it a smooth grind.
- In the end, add 1 egg and blend it in the kabab mixture by grind again for a few seconds.
- Take the mixture out.
- Make kabab and set in a tray.
- Now fry kabab as you required.
- Store the remaining kabab in the refrigerator. You can use these kababs for 1 month.
- In hot oil, shallow fry kabab from both sides until it gets nice golden brown color.
- Serve with paratha, green chutney or rice.
- If you like resha kabab then prepare with meat boti rather using ground meat.
- Don't make too much water during boiling kabab mixture.
- Properly manage the proportion of dal and meat as it will make a big influence on kabab taste.
- If you want to store shami kabab then avoid raw onion when making shami. Onion will change the taste in long run.
- If kabab mixture gets thin then add roasted gram flour in it.
- Don't skip egg as it will give quality frying to kabab.
- Also avoid too much during frying.
Updated: 29 July 2021, This recipe has been updated with more information and photos.