Authentic Shami Kabab Recipe | A Flavorful Indian & Pakistani Delight

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Discover the exquisite flavors of Shami Kabab with our easy to follow recipe. Made from a blend of ground meat and aromatic spices these tender kebabs are a delightful appetizer or snack. Learn how to prepare this classic Indian and Pakistani dish step by step and savor the taste of homemade Shami Kabab. Perfect for gatherings or as a tasty snack these kebabs will transport your taste buds to a world of savory goodness.

Gallery Shami Kabab

Shami Kabab a popular Indian and Pakistani appetizer known for their flavorful blend of ground meat and spices:

Ingredients Shami Kabab

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For the Shami Kabab:

  • 1 cup boneless chicken or mutton (you can also use beef), washed and drained
  • 1/2 cup chana dal (split Bengal gram), washed and soaked for 2 hours
  • 1 small onion, roughly chopped
  • 2-3 green chilies, chopped (adjust to your spice preference)
  • 2 cloves garlic for Shami Kabab
  • 1-inch piece of ginger
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon red chili powder (adjust to your spice preference)
  • Salt to taste
  • Oil for frying

Instructions Shami Kabab

1/ Drain the soaked chana dal and set it aside.

2/ In a blender or food processor, combine the chicken or mutton, drained chana dal, onion, green chilies, garlic, and ginger. Blend until you get a fine paste.

3/ Heat a little oil in a pan and add cumin seeds. Let them sizzle for a few seconds.

4/ Add the meat and dal paste to the pan. Cook on medium heat, stirring continuously.

5/ Add coriander powder, garam masala, red chili powder, and salt. Continue to cook, stirring often, until the mixture thickens and dries up. This should take about 15-20 minutes.

6/ Remove the mixture from the heat and let it cool to room temperature.

7/ Once the mixture has cooled, shape it into small, round patties or kebabs. You can grease your hands with a little oil to prevent sticking.

8/ Heat oil in a frying pan over medium-high heat. Fry the kebabs until they are golden brown and crisp on both sides.

9/ Remove the kabab from the oil and place them on a paper towel to remove excess oil.

Serving Shami Kabab

Serve the Shami Kabab hot with mint chutney or as a snack or appetizer.

Enjoy your homemade Shami Kebab! They are delicious on their own or as a filling for sandwiches or wraps.

Tips and Tricks to Perfect Your Authentic Shami Kabab Recipe


Use Good-Quality Meat: Choose high-quality boneless chicken mutton or beef for the best flavor and texture in your kebabs.

Soak Chana Dal Thoroughly: Ensure that the chana dal is soaked for at least 2 hours or overnight if possible, to soften it for a smoother texture in the kebabs.

Balanced Spices: Adjust the level of green chilies and red chili powder to your spice preference. For milder kebab reduce the amount of green chilies.

Consistency is Key: While blending the meat and dal, strive for a fine and smooth paste to achieve the desired texture in the kebab.

Cooking Time: Cook the meat and dal mixture until it thickens and dries up stirring continuously. This step is crucial for the right consistency.

Cool Completely: Allow the mixture to cool completely before shaping the kebab. Cooling helps in handling and shaping them easily.

Grease Hands: Grease your hands with a little oil when shaping the kebab. It prevents the mixture from sticking to your hands.

Uniform Size: Aim for uniform sized kebabs to ensure even cooking. This also helps in serving them consistently.

Fry Over Medium Heat: When frying the kebab use medium heat to achieve a golden-brown crust while ensuring the inside is cooked thoroughly.

Paper Towel Drain: After frying place the kebabs on a paper towel to absorb excess oil and keep them crisp.

Serve with Accompaniments: Shami Kabab pair wonderfully with mint chutney, sliced onions, and lemon wedges. Consider serving them in pita pockets or with flatbreads for a complete meal.

Make Ahead: Shami Kabab can be prepared in advance and refrigerated. Just reheat them in the oven or microwave before serving.

By following these tips and tricks, you’ll create perfect, flavorful, and tender Authentic Shami Kebab that are sure to impress your family and guests. Enjoy your culinary adventure!

Nutrition Facts


Shami Kabab is a popular South Asian appetizer or snack made from ground meat (typically beef or mutton) mixed with various spices, herbs, and lentils. It’s usually shaped into patties, shallow-fried until golden brown, and served with chutney or yogurt sauce. Here’s a general estimate of the nutrition content for a typical serving of Shami Kabab:

Serving Size: 1 Shami Kabab patty (approximately 50-60 grams)


  • Calories per serving: Approximately 80-120 calories


  • Protein: Approximately 6-8 grams
  • Carbohydrates: Approximately 5-8 grams (varies based on recipe)
  • Dietary Fiber: Approximately 1-2 grams
  • Sugars: Approximately 0-1 grams
  • Fat: Approximately 4-6 grams
  • Saturated Fat: Approximately 1-2 grams

Vitamins and Minerals

  • Sodium: Approximately 150-250 milligrams (varies based on seasoning)
  • Potassium: Approximately 50-100 milligrams
  • Calcium: Approximately 10-20 milligrams
  • Iron: Approximately 1-2 milligrams

Please note that these values are approximate and can vary based on factors such as the specific recipe, the type and amount of meat used, the type and quantity of lentils, and the spices and seasonings included in the Shami Kabab. The values listed here are for a basic Shami Kabab without additional toppings or sauces.

If you have a specific Shami Kabab recipe in mind or are using a particular type of meat, it’s best to refer to the nutrition label if available or consult a registered dietitian for more precise information based on the exact ingredients and portion sizes used.

Frequently Asked Questions (FAQs) About Shami Kebab


What are Shami Kebabs?

Shami Kebabs are a popular Indian/Pakistani dish made from ground meat (usually beef or lamb), lentils (such as chana dal), and spices.

How are Shami Kebabs made?

To make Shami Kebabs, ground meat, lentils, and spices (like cumin, coriander, ginger, garlic, etc.) are cooked together with water until tender. The mixture is then ground to a paste, formed into patties, coated in beaten egg, and shallow-fried until golden brown.

Can I use other types of lentils for Shami Kebabs?

Traditionally, Chana dal (split chickpeas) are used, but you can experiment with other lentils like split peas or red lentils, adjusting cooking times as needed for the lentils to become soft.

Are Shami Kebabs spicy?

The level of spiciness in Shami Kebabs can be adjusted based on personal preference. They typically contain a blend of spices, but you can control the heat by adjusting the amount of chili or using mild spices.

Can Shami Kebabs be made vegetarian or vegan?

Yes, you can make vegetarian versions of Shami Kebabs by substituting the meat with ingredients like mashed vegetables, paneer (Indian cottage cheese), or textured vegetable protein (TVP) for a vegan version.

How do I serve Shami Kebabs?

Shami Kebabs are often served as appetizers or snacks, accompanied by chutney, mint sauce, or a yogurt-based dip.

Can I freeze Shami Kebabs?

Yes, Shami Kebabs can be frozen after they are cooked. Allow them to cool completely, then store them in an airtight container with layers separated by parchment paper. They can be frozen for up to a month.

Are Shami Kebabs healthy?

Shami Kebabs contain protein from the meat and lentils, but they are shallow-fried, which adds oil and calories. Moderation in consumption is recommended for those mindful of their fat intake.

Can I bake Shami Kebabs instead of frying?

Yes, you can bake Shami Kebabs in the oven for a healthier option. Place them on a baking sheet lined with parchment paper and bake at a moderate temperature until they are cooked through and golden brown.

Are Shami Kebabs gluten-free?

Shami Kebabs are generally gluten-free since they don’t typically contain wheat flour.

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