Shami Kabab Recipe (Pakistani Shami Kebab with Mutton, & Beef)
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.
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Servings: 5 Persons
Calories: 129kcal
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.
Nutrition
Serving: 1Kabab | Calories: 129kcal
