My Shami Kabab Recipe is one of those timeless Pakistani classics that never fails to impress. Made with tender mutton or beef mince, chana dal (split chickpeas), and a mix of traditional spices, these kebabs are soft, flavorful, and melt in your mouth.
Growing up, Shami Kababs were always a must on our family table — whether for weekend dinners, special guests, or Eid brunches. I still remember my mother frying golden-brown kebabs for dinner, the aroma filling the whole house. Now, I carry that same tradition in my kitchen, making these soft, juicy and tender kebabs for my family to enjoy with paratha, mint chutney, or in a bun kebab style.
One of the top freezer-friendly recipes! I stash away a bunch of kebabs for about 5 to 6 months, and trust me, these frozen patties are a lifesaver for whipping up quick meals alongside the main dish. Sometimes, I pair them with dal chawal, matar pulao, and I even enjoy them with biryani. If you're a fan of the flavors of Pakistani street food, you'll absolutely love these Shami Kababs — they're rich, aromatic, and super easy to prepare in advance for parties or lunch boxes.
Watch Shami Kabab Recipe Video
What is Shami Kabab?
Shami Kabab is a traditional South Asian dish made with ground meat (usually mutton, lamb, or beef) cooked with chana dal (split chickpeas), aromatic spices, and herbs. Once the mixture is cooked and ground to a smooth texture, it’s shaped into small patties and shallow-fried until golden and crisp on the outside, yet soft and flavorful inside.
It’s one of the most beloved kabab recipes across Pakistan and India — often served as a snack, tea-time treat, or as part of a festive meal. In Pakistani homes, Shami Kababs are especially popular during Ramadan, Eid gatherings, and family dinners.
Unlike Seekh Kabab, which is grilled on skewers, or Chapli Kabab, which is coarse and spicy, Shami Kabab has a smooth, melt-in-your-mouth texture — a true comfort food that pairs perfectly with mint chutney, paratha, or even sandwiched in a bun for a homemade “bun kabab.”
Authentic shami kabab has this delightful fried aroma that just beckons you. Seriously, if you're preparing a feast for a party (dawat), shami kabab is bound to be the star of the show. I've noticed a variety of different store-bought frozen shami kabab versions, each with its own take on the recipe. They’re all decent, but the genuine shami kebab recipe boasts a texture and flavor that’s entirely unique. I’m sharing my grandma's recipe here, which you can create with beef and mutton mince, plus chana dal (yellow split peas / split bengal gram) and spices. Boil it, mash it, add some herbs, shape it into patties, and fry them until they’re a gorgeous golden brown.
Ingredients
Mutton or Beef Keema (Ground Meat) – 500 g
Use finely ground mutton, lamb, or beef — whichever you prefer. Mutton gives a rich, deep flavor while beef adds a hearty texture. Always go for fresh, lean mince to avoid excess oil in your kababs. [Check the FAQ section, if you want to make resha kabab with meat pieces (boti)].
Chana Dal (Split Chickpeas) – 1 cup, soaked
The secret ingredient that gives Shami Kababs their signature soft texture. Soak the dal for at least an hour before cooking so it blends smoothly with the meat.
Onion – 1 medium, chopped
Adds natural sweetness and body to the mixture. You can lightly sauté it before blending for a richer flavor.
Garlic – 4 cloves
Brings an earthy, robust aroma. You can use fresh garlic paste for convenience.
Ginger – a 3x3-inch piece
Freshly crushed or grated ginger balances the flavor and helps tenderize the meat.
Cumin Seeds – 1 teaspoon
Adds a nutty, warm depth to the kababs. Lightly toast before use for enhanced flavor.
Coriander Seeds – 1 teaspoon
Provides a citrusy lift that complements the richness of the meat.
Whole Red Chilies – 6
Gives a traditional spicy kick. Adjust the quantity to your spice preference.
Salt – 1 teaspoon (or to taste)
Essential to bring out all the natural flavors.
Garam Masala Powder – 1½ teaspoons
A blend of ground spices that adds warmth and the authentic Pakistani aroma.
Water – 700 ml
Used to cook the meat and lentils until tender before grinding.
Fresh Coriander (Cilantro) – 1 cup, chopped
Adds freshness and a burst of color to the kabab mixture.
Green Chilies – 4, sliced
For that extra spicy, zesty flavor. You can deseed them for a milder version.
Egg – 1
Used as a natural binder to hold the kababs together while frying.
Oil – for frying
Use vegetable or canola oil for shallow frying until golden and crisp.
How to Make Shami Kabab (Step-by-Step)
Step 1: Soak the Chana Dal
Start by soaking 1 cup of chana dal (split chickpeas) in water for at least 1 hour (or a minimum of 30 minutes). This helps soften the dal, ensuring a smooth, melt-in-the-mouth texture later.
Step 2: Cook the Meat and Lentils
In a deep cooking pan or pot, add mutton or beef mince (keema) along with the soaked chana dal.
Now add garlic cloves, ginger, whole red chilies, coriander seeds, salt, and garam masala powder. Pour in 700 ml of water and stir everything together.
Cover and cook on medium-low heat for about 30–35 minutes, or until the meat and lentils become soft and tender.
Pro Tip: Check occasionally to ensure the mixture doesn’t stick to the bottom. If needed, add a splash of water.
Step 3: Dry the Mixture
Once cooked, check the texture — it should be soft and well-blended. If there’s any excess water left in the pan, cook on high heat for a few minutes to evaporate it.
The mixture must be completely dry before grinding; this ensures the kababs hold their shape.
Step 4: Grind the Mixture
In a grinder or food processor, first add fresh coriander leaves and green chilies and pulse them until coarse.
Then add the cooked meat and dal mixture and grind until you get a smooth, thick paste.
Step 5: Add the Binder
Break in 1 egg and give the mixture one last quick blend. This helps bind the kababs and prevents them from breaking during frying.
Step 6: Shape the Kababs
Take small portions of the mixture and shape them into flat, round kababs. Arrange them on a tray.
At this stage, you can freeze them for later use — they’ll stay good for up to 1 month in the freezer.
Step 7: Fry the Kababs
Heat oil in a pan for shallow frying. Place the kababs carefully and fry them on medium heat from both sides until they turn golden brown and crisp.
Step 8: Serve and Enjoy
Serve hot Shami Kababs with paratha, green chutney, or steamed rice. They’re also perfect as a tea-time snack or party appetizer.
Pro Tips For Soft & Juicy Kebabs
- Always soak the dal properly: Soaked chana dal gives your kababs a soft, creamy texture. If you skip soaking, the dal may stay firm and won’t grind smoothly.
- Ensure the mixture is completely dry before grinding: Any extra water can make the kababs fall apart while frying. Always cook off the moisture before grinding the mixture.
- Don’t over-grind the mixture: Pulse just enough to make a smooth paste — over-grinding can make kababs dense instead of soft and juicy.
- Add the egg only at the end: This helps bind everything together without making the mixture sticky. If the mixture feels too soft, refrigerate for 30 minutes before shaping.
- Fry on medium heat: Frying on high heat may burn the outside while leaving the inside undercooked. Medium heat gives even color and texture.
- Make and freeze in batches: Shami kababs freeze beautifully! Lay them on a tray to freeze individually, then store in an airtight box or zip bag for up to 1 month. Just thaw slightly before frying.
- Add a hint of lemon juice or chat masala before serving: It lifts the flavor and gives that classic street-style Pakistani touch everyone loves.
How To Store, Freeze & Fry
Refrigeration: Keep any leftover fried kebabs in an airtight container and refrigerate for up to 3 days to maintain freshness.
Freezing (Unfried Kebabs): Shami kebabs can be frozen before frying and stored for 5 to 6 months—no preservatives needed!
📝 Step-by-Step Freezing Guide:
- Shape the patties and arrange them on a tray, leaving space between each one.
- Place the tray in the freezer for about an hour.
- Once the kebabs are partially frozen (around 60%), remove them from the tray.
- Transfer the kebabs to a plastic freezer bag. Because they’re semi-frozen, they won’t stick together.
- Ensure the kebabs are firm and cold before bagging them—this prevents clumping.
Want a visual walkthrough? Check out the recipe video for expert tips on storing and freezing Shami kebabs.
How to Fry Frozen Shami Kebabs
Frying frozen Shami kebabs is simple and convenient. Here are a few easy methods to get them crispy and delicious:
1. Quick Microwave Thaw
- Remove kebabs from the freezer.
- Microwave for a few seconds to soften slightly.
- Proceed to fry as usual.
2. Room Temperature Thaw
- Take the kebabs out of the freezer about 1 hour before frying.
- Let them thaw naturally at room temperature.
- Once softened, fry until golden brown.
3. No-Thaw Frying (For Busy Days)
- Add a little oil to a frying pan and place the frozen kebabs directly in.
- Cover the pan with a lid and keep the flame low.
- Let them steam and fry for 15 minutes, then flip and cook the other side for 5 minutes.
Frying Tips
- Begin with high heat to sear, then reduce to medium or low to cook through.
- Flip once the bottom is golden brown and repeat for the other side.
What To Make With Shami Kebab
Shami kebabs are incredibly versatile and can be transformed into a variety of tasty meals and snacks. Here are some creative serving ideas:
- Sandwiches & Burgers: Toast your favorite bread slices or burger buns. Place a kebab in the center, add a thin omelette layer, and top with green chutney or ketchup. For a classic bun kebab, follow the same method using soft burger buns.
- Shami Wraps: Use leftover roti, pita bread, or tortillas. Add a kebab, some chutney, and fresh veggies—roll it up for a flavorful wrap.
- Roll Paratha: Place two fried kebabs in a flaky paratha or poori. Add green chutney, onion rings, lettuce, and cucumber. Roll it up and toast lightly on a griddle until crisp. Perfect for lunch or dinner!
For Lunch Box: Pack these sandwiches, burger, wraps and roll paratha for your kids lunch box.
How To Serve
Shami kebabs pair beautifully with a variety of sides that balance their rich, savory flavor—think fresh chutneys, soft breads, and vibrant salads.
Here are some delicious serving ideas to elevate your Shami kebab meal:
- Naan or Paratha: Soft, tender and fluffy naan, roti or flaky paratha makes a classic pairing. Use them to scoop up kebabs or wrap them into rolls.
- Dinner Rolls: Great to make homemade dinner rolls and add the kebabs, garlic mayo sauce, and veggies for a satisfying combo.
- Rice: Love serving these golden fried kebabs with chana, veg and peas/matar pulao. Also makes a best side with chicken biryani. My favorite serving is with daal chawal.
- Chutney & Sauces: Green chutney and sweet and sour flavored tamarind chutney makes a perfect combo for desi people. Alternatively, you can add chili garlic ketchup or restaurant secret house sauce.
FAQS
The common ratio of meat to chana dal for Shami kebab is about 2:1.
- Meat (beef, mutton, or chicken): 500 grams
- Chana dal (split Bengal gram): 250 grams
This ratio helps the kebabs remain meaty and delicious, with the dal providing the necessary binding. If there's too much dal, they might end up dry or crumbly, but if there's too little, they could break apart when you fry them.
Shami kebabs often break because of improper meat and lentil ratios. If you put in too much chana dal, they will come apart. To make a perfect patty, ensure you have the right balance of chana dal and meat in your kebab mixture. If your kebabs are falling apart, adding roasted besan can help fix the problem. If you've already made a patty and it's breaking, simply coat it with beaten egg before you fry it.
You can fry both fresh and frozen shami kebabs in oil. If your kebab has the right mix of meat and lentils, it won’t fall apart. You can easily shallow-fry the kebabs on both sides. If you feel like your kebab isn’t quite right for frying, just coat it with beaten egg before frying. This way, it won’t break and will taste great. If you have an egg allergy, you can use all-purpose flour for coating and then fry it. This method will give it a crispy exterior while keeping it soft and juicy inside.
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, beef and sometime with chicken.
If you're looking to add some resha to your kabab, give boti a shot. I usually prefer boti because it has a better texture than ground meat. Just grab some mutton, lamb, or beef boti and follow the same recipe. Keep in mind that cooking time will be longer with boti. You'll need about 45 to 50 minutes on the stovetop in a regular pan to make it tender.
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.
If the ratio of dal to meat is 2:1, then shami kabab will hold together without needing any binding agent. I always include an egg in the shami kabab mixture before forming the patties. Just mix in 1 egg with 500 kg of meat and 250 gm of dal. The egg serves as an excellent binding agent and prevents it from falling apart. If you're worried that the shami kabab might break while frying, just coat it with an egg wash before frying it.
The old-school way was using 'sil batta' or 'langri sotta'. Nowadays, though, we have food processors and choppers. If you're looking to make resha in kabab, just mix it with a hand masher.
Best Kebabs To Try
You can also try this: Kacha Keema Kabab Recipe | Peshawari Chapli Kabab Recipe | Aloo Kabab Recipe | Bun Kabab Recipe | Chicken Boti Kabab
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Shami Kabab Recipe (Pakistani Shami Kebab with Mutton, & Beef)
Ingredients
- 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
Instructions
Soak Chana Dal
- Start by soaking 1 cup of chana dal (split chickpeas) in water for at least 1 hour (or a minimum of 30 minutes). This helps soften the dal, ensuring a smooth, melt-in-the-mouth texture later.
Cook the Meat and Lentils
- In a deep cooking pan or pot, add mutton or beef mince (keema) along with the soaked chana dal.
- Now add garlic cloves, ginger, whole red chilies, coriander seeds, salt, and garam masala powder. Pour in 700 ml of water and stir everything together.
- Cover and cook on medium-low heat for about 30–35 minutes, or until the meat and lentils become soft and tender.Check occasionally to ensure the mixture doesn’t stick to the bottom. If needed, add a splash of water.
Dry the Mixture
- Once cooked, check the texture — it should be soft and well-blended. If there’s any excess water left in the pan, cook on high heat for a few minutes to evaporate it.The mixture must be completely dry before grinding; this ensures the kababs hold their shape.
Grind the Mixture
- In a grinder or food processor, first add fresh coriander leaves and green chilies and pulse them until coarse.
- Then add the cooked meat and dal mixture and grind until you get a smooth, thick paste.
Add the Binder
- Break in 1 egg and give the mixture one last quick blend. This helps bind the kababs and prevents them from breaking during frying.
Shape the Kababs
- Take small portions of the mixture and shape them into flat, round kababs. Arrange them on a tray.
- At this stage, you can freeze them for later use — they’ll stay good for up to 1 month in the freezer.
Fry the Kababs
- Heat oil in a pan for shallow frying. Place the kababs carefully and fry them on medium heat from both sides until they turn golden brown and crisp.
Serve and Enjoy
- Serve hot Shami Kabab with paratha, green chutney, or steamed rice. They’re also perfect as a tea-time snack or party appetizer.
Video
Notes
- Always soak the dal properly: Soaked chana dal gives your kababs a soft, creamy texture. If you skip soaking, the dal may stay firm and won’t grind smoothly.
- Ensure the mixture is completely dry before grinding: Any extra water can make the kababs fall apart while frying. Always cook off the moisture before grinding the mixture.
- Don’t over-grind the mixture: Pulse just enough to make a smooth paste — over-grinding can make kababs dense instead of soft and juicy.
- Add the egg only at the end: This helps bind everything together without making the mixture sticky. If the mixture feels too soft, refrigerate for 30 minutes before shaping.
- Fry on medium heat: Frying on high heat may burn the outside while leaving the inside undercooked. Medium heat gives even color and texture.
- Make and freeze in batches: Shami kababs freeze beautifully! Lay them on a tray to freeze individually, then store in an airtight box or zip bag for up to 1 month. Just thaw slightly before frying.
- Add a hint of lemon juice or chat masala before serving: It lifts the flavor and gives that classic street-style Pakistani touch everyone loves.
Hinz
How to make perfect shami kabab at home - Watch recipe video
Hinz
One of the most popular Pakistani Shami Kabab that every house stores in the freezer to serve quick dinner, lunch, or as a snack.
Priya
It was nice to go through your post. Thanks for sharing the recipe here. Keep up the good work.
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