Shami Kabab

Savor the irresistible flavors of Shami Kabab, a traditional South Asian delicacy made with tender minced beef or lamb, protein-rich split chickpeas, and an aromatic medley of spices like cinnamon, cloves, and coriander seeds. These golden-brown patties boast a perfectly smooth texture, achieved through slow-cooking the meat and lentils until melt-in-your-mouth tender, then blending into a rich, spiced paste. Infused with fresh mint and coriander leaves for a burst of herbal freshness, Shami Kababs are pan-fried to perfection, creating a deliciously crispy exterior. Ideal as an appetizer, snack, or even part of a main course, these kababs are best enjoyed with tangy mint chutney and onion rings—a crowd-pleaser for festive gatherings or everyday indulgence.

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 6

Ingredients

• 500 grams Minced beef or lamb
• 120 grams Split chickpeas (chana dal)
• 1 large Onion
• 6 units Garlic cloves
• 1 inch piece Ginger
• 2 units Green chilies
• 1 teaspoon Whole black peppercorns
• 4 units Cloves
• 1 inch piece Cinnamon stick
• 1 unit Bay leaf
• 1 tablespoon Coriander seeds
• 1 teaspoon Cumin seeds
• 1 teaspoon Salt
• 1 unit Egg
• 0.25 cup Fresh coriander leaves
• 0.25 cup Fresh mint leaves
• 100 ml Oil
• 300 ml Water

Directions

Step 1

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

Step 2

In a deep pot over medium heat, add the minced meat, soaked chickpeas, chopped onion, garlic cloves, ginger, green chilies, black peppercorns, cloves, cinnamon stick, bay leaf, coriander seeds, cumin seeds, salt, and 300 ml of water.

Step 3

Bring the mixture to a boil, then cover and cook until the chickpeas and meat are tender, and most of the water has evaporated. This should take about 45 minutes. Stir occasionally to prevent sticking.

Step 4

Remove the pot from heat and let the mixture cool slightly. Remove the bay leaf and cinnamon stick.

Step 5

Transfer the cooked mixture to a food processor and blend until a smooth and cohesive paste is formed.

Step 6

Transfer the paste to a mixing bowl. Add the egg, finely chopped fresh coriander, and mint leaves to the mixture and mix well.

Step 7

Shape the mixture into flat, round patties, ensuring they are evenly formed.

Step 8

In a large frying pan, heat the oil over medium heat. Fry the patties in batches, ensuring not to overcrowd the pan, until they are golden brown on both sides. This should take about 3-4 minutes per side.

Step 9

Drain the fried kababs on paper towels to remove excess oil.

Step 10

Serve warm shami kababs with onion rings and a side of mint chutney or raita.

Nutrition Facts

Serving size	(1480.4g)

Amount per serving	% Daily Value*
Calories	2831.3

Total Fat 209.8g	0%
Saturated Fat 49.5g	0%
Polyunsaturated Fat 1.7g
Cholesterol 596mg	0%
Sodium 2952.0mg	0%
Total Carbohydrate 132.2g	0%
Dietary Fiber 32.1g	0%
Total Sugars 28.4g
Protein 125.1g	0%

Vitamin D 83IU	0%
Calcium 637.3mg	0%
Iron 31.1mg	0%
Potassium 3806.0mg	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: 64.7%

Protein: 17.2%

Carbs: 18.1%