"Every Bite of Shami Kabab Brings the Taste of Tradition!"

Delicious Homemade Shami Kabab Recipe

Shami Kabab is a traditional Pakistani and Indian delicacy made with tender beef or chicken, lentils, aromatic spices, fresh herbs, and a delicious crispy outer layer. It is perfect for family dinners, Ramadan Iftar, parties, and tea-time snacks.

Preparation Details

• Preparation time: 20 minutes

• Cooking time: 45–60 minutes

• Servings: 12–15 kababs

• Cuisine: Pakistani

• Difficulty: Easy

Ingredients

• 500 g boneless beef

• 1 cup chana dal (split Bengal gram)

• 1 medium onion, sliced

• 1 tablespoon ginger-garlic paste

• 4–5 dried red chillies

• 1 teaspoon cumin seeds

• 1 teaspoon coriander seeds

• 1 teaspoon black pepper

• 4–5 cloves

• 2 black cardamoms

• 1 cinnamon stick

• 1 teaspoon salt (or to taste)

• 3 cups water

• 2 green chillies, chopped

• Fresh coriander leaves

• Fresh mint leaves

• 1 egg (optional)

• Oil for frying

Step-by-Step Instructions

Step 1: Prepare the ingredients

Wash the chana dal thoroughly and soak it for 30 minutes. Cut the beef into small pieces.

Step 2: Cook the mixture

Add beef, chana dal, onion, ginger-garlic paste, dried red chillies, whole spices, salt, and water to a pot. Cook until the beef and lentils become completely tender and the water dries up.

Step 3: Grind the mixture

Allow the mixture to cool. Remove any whole hard spices if desired, then grind everything into a smooth, thick mixture.

Step 4: Add fresh herbs

Add chopped green chillies, coriander, and mint. Mix well. Add an egg if needed to help bind the mixture.

Step 5: Shape the kababs

Take a small portion of the mixture and shape it into round, flat patties.

Step 6: Fry the kababs

Heat oil in a frying pan. Fry the kababs on medium heat until both sides become golden brown and crispy.

Step 7: Serve and enjoy

Serve hot Shami Kababs with mint chutney, sliced onions, lemon wedges, and paratha.

Chef's Tips

• Make sure all the water dries before grinding.

• Do not add too much water while cooking.

• Refrigerate the mixture for 20–30 minutes before shaping.

• Fry on medium heat for a crispy outside and soft inside.

• You can freeze uncooked kababs for later use.