Low Sodium Shami Kabab

Delight in the wholesome flavors of *Low Sodium Shami Kabab*, a healthier take on the traditional South Asian favorite. This recipe swaps out excess salt without compromising on taste, thanks to an aromatic blend of spices like cumin, coriander, garam masala, and fresh herbs like coriander and mint. Tender chicken breast and protein-packed split chickpeas (chana dal) come together to form perfectly moist patties, lightly bound with egg, and shallow-fried to golden perfection in olive oil. With a simple cooking process and a rich, satisfying texture, these kababs are ideal for heart-healthy diets and packed with nutrients. Perfect as an appetizer, snack, or main course, serve them hot with a tangy chutney or yogurt dip for a guilt-free indulgence that doesn't skimp on flavor.

Nutriscore Rating: 77/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 4

Ingredients

• 500 grams Boneless, skinless chicken breast
• 100 grams Split chickpeas (chana dal)
• 1 large Onion, finely chopped
• 4 units Garlic cloves, minced
• 1 tablespoon Ginger, minced
• 1 unit Green chili, finely chopped
• 1 teaspoon Coriander powder
• 0.5 teaspoon Cumin powder
• 1 teaspoon Garam masala
• 0.5 teaspoon Black pepper, ground
• 2 tablespoons Fresh coriander leaves, chopped
• 1 tablespoon Mint leaves, chopped
• 1 unit Egg, lightly beaten
• 3 tablespoons Olive oil (for shallow frying)

Directions

Step 1

Rinse the split chickpeas thoroughly under cold water and soak them in warm water for about 30 minutes.

Step 2

In a medium pot, add the chicken breast and cover with water. Bring to a boil over medium heat. Once it reaches a boil, reduce the heat to a simmer and let it cook for 20 minutes until the chicken is cooked through.

Step 3

Once cooked, remove the chicken from the pot, and let it cool. Shred the chicken into fine pieces.

Step 4

In the same pot, add the drained chickpeas, onion, garlic, ginger, and green chili. Add a little more water if needed to cover the contents by an inch.

Step 5

Bring to a boil, then reduce the heat to a simmer. Cook until the chickpeas are completely soft and the water has evaporated (about 20-25 minutes). Stir occasionally to prevent from sticking.

Step 6

Once cooked, allow the mixture to cool slightly. Transfer to a food processor and blend to a smooth paste.

Step 7

In a large mixing bowl, combine the chickpea paste with shredded chicken, coriander powder, cumin powder, garam masala, ground black pepper, fresh coriander, and mint leaves. Mix well to combine all ingredients thoroughly.

Step 8

Add the beaten egg to the mixture to help bind it together.

Step 9

Divide the mixture into equal portions and shape each into round, flat patties, about half an inch thick.

Step 10

Heat the olive oil in a non-stick skillet over medium heat.

Step 11

Shallow fry the kababs in batches, cooking each side for 3-4 minutes until they are golden brown and cooked through.

Step 12

Remove the kababs and place them on paper towels to drain any excess oil.

Step 13

Serve kababs hot with your choice of sauce or chutney.

Nutrition Facts

Serving size	(881.0g)

Amount per serving	% Daily Value*
Calories	1703.1

Total Fat 70.0g	0%
Saturated Fat 13.6g	0%
Polyunsaturated Fat g
Cholesterol 611mg	0%
Sodium 472.8mg	0%
Total Carbohydrate 87.4g	0%
Dietary Fiber 16.3g	0%
Total Sugars 18.7g
Protein 184.0g	0%

Vitamin D 66IU	0%
Calcium 244.9mg	0%
Iron 13.3mg	0%
Potassium 2490.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.7%

Protein: 42.9%

Carbs: 20.4%