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Shami kebabs recipe

Shami kebabs recipe

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  • Meat and poultry
  • Poultry
  • Chicken

Shami kebab is a popular local variety of kebab from the Indian subcontinent. But originally it's from Iran. They are also served along with sheer khurma or roghani naan during Eid celebrations.

Punjab, Pakistan

10 people made this

IngredientsServes: 8

  • 250g yellow lentils
  • 1L water
  • 450g minced chicken
  • 1 onion, diced
  • 4 green chillies, finely chopped (or to taste)
  • 2 tablespoons ginger-garlic paste
  • 1 tablespoon garam masala
  • 1 tablespoon salt (or to taste)
  • 1/2 bunch fresh coriander, chopped
  • 2 eggs, beaten
  • vegetable oil, for frying

MethodPrep:30min ›Cook:30min ›Extra time:30min › Ready in:1hr30min

  1. Place lentils in a bowl. Pour in enough water to cover and let soak, at least 30 minutes. Drain.
  2. Combine drained lentils, water, chicken, onion, green chillies, ginger-garlic paste, garam masala and salt in a large saucepan. Bring to the boil; reduce heat and let simmer until water has been mostly absorbed and lentils are soft, 20 to 25 minutes.
  3. Place the lentil mixture in a food processor and pulse until smooth. Mix in coriander.
  4. Shape mixture into small patties and dip into beaten eggs.
  5. Heat 2 tablespoons oil in a large frying pan over medium heat. Pan-fry patties in batches, adding more oil if needed, until golden brown, about 3 minutes per side.


To make the kebabs softer, add 1 egg to the mixture before shaping. You can freeze the kebabs for a month or longer after shaping them; simply thaw and fry as above.

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Easiest Way to Make Veg Shammi Kebabs Tasty

Veg Shammi Kebabs. Learn how to make Veg Shammi Kebabs at home with Chef Ruchi Bharani on Rajshri Food. Shammi Kebab or Shami Kabab is a popular snack recipe. Veg shammi kabab recipe with step by step photos. i make these delicious veg shammi kababs usually with black chickpeas or kala chana. if you have presoaked chana handy, then making these.

Veg Shami Kabab is popular street food from Lucknow. Veg Shammi Kebab is an amazing appetizer that will surely be prepared on a regular rotation in your house. Easy to prepare at home, this snack recipe is a staple for all those who love vegetarian kebabs. Cooking Veg Shammi Kebabs is a fun thing, additionally it comes to be extra special worth if you cook it on your own. By using the complying with 16 components, you can start cooking 5 actions. observe the complying with section for you to start cooking quickly.

Ingredients of Veg Shammi Kebabs

  1. You need 1 cup of chickpeas.
  2. You need 2 of onions finely chopped.
  3. Prepare 2 of green chillies finely chopped.
  4. Prepare 3-4 of garlic pods.
  5. It’s 1/4 cup of coriander finely chopped.
  6. It’s 1/4 cup of mint leaves finely chopped.
  7. You need 1 tsp of red chilli powder.
  8. Prepare 1 tsp of coriander powder.
  9. You need 1 tsp of cumin powder.
  10. It’s 1 tsp of chat masala.
  11. It’s to taste of Salt.
  12. It’s 2 tbsp of Gram flour.
  13. It’s 1/2 of lemon juice.
  14. It’s As required of Oil for shallow frying.
  15. You need Few of Onions as salad.
  16. It’s As required of Any Raita to serve with.

These Vegetable Shami kabab are crispy on the outside and soft on the inside and truly melt in your mouth. A popular Indian non veg starter recipe Shami kabab with minced meat at Find the detailed instructions, ingredients and tips to recreate the magical shami kabab. Shami kabab recipe Hyderabadi is a kabab dish which is made with mutton.

Veg Shammi Kebabs start cooking

  1. Wash and Soak chana for 4-5 hours. Cook in pressure cooker with enough salt and water. Once cooked drain water and sprad on cloth for 5-10 mins. Add this chana into mixer jar. Add garlic pods too. Make coarse mixture..
  2. Take this mixture in a plate. Add in chopped green chillies, chopped coriander and minl leaves, all dry masala, gram flour and lemon juice. Add salt to taste. Mix well..
  3. Grease your hands with oil. Make kebabs with the dough..
  4. Heat oil in a pan. Add in all kebabs. Fry on one side until golden grown and crispy. Turn and fry on another side too. Put on spatula to drain off excess oil..
  5. Serve with salad and raita…

The shami is made by cooking mutton and dal and making paste of meat and chana dal. Ingredients for Vegetable Shammi Kebabs Recipe. Veg Shami Kabab Recipe, Mughlai Shami Kabab Receipe. Pure Crispy Deliciousness ⬆ Taking vegetarian kebabs (yes, you heard right – vegetarian kebabs) to the next level ⬆ The Best Veg Shammi Kebab EVER. Chicken Shami Kebab Recipe, Learn how to make Chicken Shami Kebab (absolutely This Chicken Shami Kebab recipe is Excellent and find more Great recipes, tried & tested.

Shami Kabab – Minced meat and yellow split pea kabab

The sizzling sound in the frying pan and the aroma that surrounds is sensational while preparing shami kababs. AND the taste…delightful!

Kababs are immensely popular throughout Bangladesh. There are different types of kababs and numerous ways they can be prepared. There is also a considerable regional variation of kababs in Bangladesh. Amongst all, Shami kabab is the most common and immensely popular for festivals, Eid, weddings and any other celebrations or just to enjoy with the family.

Bangladeshi cuisine refers to the Bengali cuisine prevalent in Bangladesh. Although Indian cuisine from West Bengal is also referred to as Bengali cuisine, the usage of beef greatly sets Bangladeshi cuisine apart from the cuisine in West Bengal in India. Bengali cuisine of Bangladesh incorporates many Persian-Arabic elements and Beef is an integral part of it. Beef dishes are a must item in parties, celebrations and banquets. Traditionally, shami kababs are made of minced beef, but can also be prepared with chicken or a combination of the two.

If you make a big batch like I do and freeze, the kababs are a great protein source that take only minutes to prepare with various meal options to choose from at the end of a long working day. Though there are several steps to making the kababs, the steps are not hard. The best part is that the kababs freeze very well so you can make several days or weeks ahead of time if you are planning to serve at parties or family get together. They become soggy and fall apart when completely defrosted, so fry them in medium heat within 10-15 minutes after taking out of the freezer.

If you walk into my home unannounced, chances are I will have some of these kababs in the freezer. Depending on the time, I serve them as snack with salads and a chatni(the radish chatni or the green sauce pairs very well) or make a sandwich for lunch with regular bread or pita, or serve with rice dishes for dinner. You get the point? They are versatile and can be served anytime of the day.

How to make Shami Kebab

Shami Kebab are one of those kitchen endeavors that look a lot more intimidating than they actually are. Here’s a walk-through:

Step 1: Grind the whole spices to make a shami kabab masala. If you don’t have a spice/coffee grinder, you may also use a mortar and pestle, though this will be more tedious.
Step 2: Add the beef, lentils, onion, and spices to the Instant Pot or stovetop along with water. Cook. Sauté out extra moisture.
Step 3: Pulse to chop up an onion, a green chili pepper, and herbs in a food processor. Remove those and add the beef and lentil mixture. Process until smooth.
Step 4: Crack in an egg, mix everything and form into patties. Pan-fry.
Step 5: Awe at how simple it was to actually make these treasures all along.

Quick 5 step recipe to make DELICIOUS Shami kebabs at home

Shami Kebabs are the perfect way to start a hearty meal. They are the ideal starters and are made using minced mutton and chana dal, along with some onions, green chillies and coriander leaves. They are succulent, soft and will melt in your mouth in every bite.

They are easy to cook and are usually served with pickled onions and coriander chutney. They are light on the stomach and have a tempting aroma and an equally delicious taste. Here is a simple 5-step recipe to make authentic shami kebabs at home and prepare the ultimate starter for any get-together.

Soak 1 cup chana dal in water for 2-3 hours and then drain the water and put the chana dal in a bowl. Add chopped ginger, garlic, salt, red chilli powder, turmeric, ½ tsp cumin seeds, black pepper powder, cardamom powder and clove.

Take 500 g minced mutton and wash it thoroughly and add it to the mixture. Add 5 cups of water and bring this mixture to a boil. Cook it till the water evaporates and the meat becomes tender.

Grind this mixture to achieve a powdery texture. To this mixture, add chopped green chillies, coriander leaves, chopped onions. Season it with some salt if required.

In another bowl, take an egg and beat it till the egg white and the yolk are properly mixed and then add this to the mixture to bind it. Make small balls from this dough and flatten them with your hands.

Heat oil in a pan on high flame and shallow fry the kebabs. Keep turning them over to fry evenly from both sides till they turn brown. Serve hot with coriander chutney and pickled onions.

Recipe: Enjoy shami kebabs with chapattis or parathe during sehri this Ramadan

The smell of Ramadan is getting stronger by the day as Muslim households gear up for the sacred month in the Islamic calendar which is marked by a veritable feast at sunset known as iftar. Meat dishes are a staple of Ramadan cuisine, be it at iftar or sehri which is the meal eaten pre-dawn to mark the onset of fasting throughout the day.

With Ramadan 2021 just around the corner, trying your hands on flavourful and juicy shami kebabs is a given way to forget the Covid-19 pandemic gloom and limited festive gatherings. If you’ve got some extra time during the ongoing Covid-19 lockdowns, check out this lip-smacking recipe of shami kebabs inside that are everyone’s favourite and can be prepared in a jiffy:


Chana daal 1 cup soaked for 30 minutes

Coriander leaves chopped 2 tbsp

In a pan add chicken meat with soaked chana ki daal, whole red pepper, salt, chopped onion and 1 cups water till tender and water dries. Add cooked chicken to a chopper and blend. Next add chopped coriander leaves, chopped green chilies, chopped onion.

Mix all well. Then add one egg to bind it together. Make into shape of kebab, shallow fry in frying pan in little oil. The others can be frozen in a box for future use.

Consuming chicken boosts immunity and has added health benefits of improving the nervous system. It also regulates digestion and eliminates weakness.

Chicken meat is one of the best food for protein as it aides in building muscles. It is also very rich in vitamins and minerals which help in preventing cataracts or migraine, keeps skin disorders at bay along with heart disorders, gray hair, high cholesterol and diabetes.

These shami kebabs are perfect for sehri during Ramadan and can be served with chapattis or parathas. In India this year, Ramadan’s crescent moon is expected to be sighted on April 12 which means that if the moon is visible then the first roza will be observed on April 13 otherwise, the first fast will begin from April 14.

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Shami Kabab Recipe


  • 250 g Ground Meat
  • 4-5 Tomatoes
  • 5 Potatoes
  • 2 Onion
  • 2 Eggs
  • 1 tbsp Gram Flour
  • 2 tbsp Breadcrumbs
  • 1 tbsp Dried Herbs tarragon and savory
  • As needed Salt, Black Pepper, Turmeric
  • As needed Ginger Powder
  • As needed Garlic Powder
  • 2 Grains Garlic
  • 4 tbsp Vinegar
  • 1 tbsp Sugar



Shami Kebab with Yellow Split Peas Recipe

Ingredients for Shami Kebabs (for four people):

  • Ground Meat: 300g
  • Potatoes: 2
  • Onion:1
  • Gram Flour: 1 Tbsp
  • Yellow Split Peas: 1 Glass
  • Dried Savory: 2 Tsp
  • Egg: 1
  • Turmeric: 1 Tsp
  • Salt: As needed

Ingredients for Special Sauce:

  • Tomatoes: 4
  • Garlic: 2 Grains
  • Vinegar: 1 Tbsp
  • Olive Oil: 2 Tsp
  • Sugar: 2 Tsp
  • Salt: As needed

Instructions – Shami Kabab Recipe

Preparing Shami: Soak the split peas for 5 hours strain them and mix them in a mixer. If you have not soaked the split peas, boil (actually, semi-boil) and strain them and then mix it in a mixer.

Boil the potatoes and, in the meantime, grate the onions in a suitable bowl and squeeze them to separate its water. Grate the boiled potatoes in the same bowl as well.

Add the ground meat with the turmeric, add it to potatoes and onions, and knead them with your hands. When the ingredients are mixed well, add the gram flour and yellow split peas and continue kneading.

Add the egg with dried savory and some salt, and knead, so they are thoroughly mixed. Fry the Shami Kebabs in a pan as it was said in the first recipe.

Preparing the Sauce: Put the tomatoes in boiling water, bring them out after 3 minutes, then put them in cold water and peel them easily.

Now mix the tomatoes and them in a mixer with garlic grains, a teaspoon of black pepper, and some salt.

Pour the mix in a pan and put It on the heat. After a few minutes, add the vinegar, sugar, and olive oil while stirring the ingredients for 5 minutes.

Tips on the Perfect Shami Kabab

  1. Adding the egg in the second recipe is not necessary: but if you felt that your final mix is not sticky enough, add one egg so that the kebabs do not lose their shape when being fried.
  2. If you have time, after mixing all the ingredients, cover the bowl and leave it in the refrigerator for half an hour. It will help the Shami Kababs to maintain their shapes.
  3. If you do not have access to gram flour or yellow split peas, use soaked chickpeas instead. Gram flour can also be replaced with white flour.
  4. Adding a tablespoon of dried onion would improve the taste of your dish.
  5. Do not over fry the Shami Kabab until they are dark and brown. When the color is changed, fry the other side and then bring it out from the pan.
  6. It is better to use sheep meat to prepare this dish. Beef does not have the needed fat, and the Kebabs will be dried after frying.
  7. You can also prepare this delicious Kebab with chicken meat. In this case, be sure to add two tablespoons of chicken broth and butter to the ingredients, so your Shami Kabab is not dry.
  8. Remember that the number of yellow split peas should be more than the amount of meat. Otherwise, the Kebab Shami will taste like Goosht Koobideh (Abgoosht) and will not have the original texture of a real Shami.

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Vegan Shami Kebabs – A Simple Indian Thanksgiving Menu

Thanksgiving is always one of my favourite days of the year. For me, it’s the perfect excuse to fill your home with the people you love and spend the day eating good, comfort food – like these vegan Shami Kebabs! This year, Thanksgiving will look so very different from what we’re actually used to. But nonetheless, I’m still looking forward to feeding my tiny family a delicious meal.

Last year, we had all our family over and I cooked a lavish spread to celebrate our Indian-style Thanksgiving. If you’d like to know what I cooked and served, I wrote it all up in a blog post, so you can read all about it here.

Because it’ll only be just the three of us at the dinner table this year, I’ve planned a simple yet decadent meal – consisting of course, of one of our favourite types of kebabs – Shami Kebabs, which not only happen to be vegetarian but vegan as well! These little kebabs have a perfectly crispy exterior and just melt-in-your-mouth as you begin to eat them. I love making them slightly smaller in size so that they’re easy enough to pick up and relished in a couple of bites.

Along with the Shami Kebabs, I’ll be making my Instant Pot Chicken Pulao (which honestly, is a super quick and easy recipe to a short-cut Biryani!), Achari Gosht and a large chopped salad on the side. For dessert, we’ll dig into some decadent Dark Chocolate Pecan Brownies with a scoop of icecream.

And we’ll end our evening cosied up on the couch, huddled together, catching up on our latest obsession – KDramas! Tell me, how many of you are hooked to KDramas? We started watching them earlier this year and just can’t get enough – so much so, that I think I may have learnt a new language!

Ingredients of Shammi Kebab

  • 500 gm chopped into cubes mutton
  • 1/4 teaspoon cumin seeds
  • 1/4 teaspoon powdered green cardamom
  • 1/2 tablespoon sliced garlic
  • 10 cardamom- green'
  • salt as required
  • 1 boiled egg
  • 4 tablespoon chana dal
  • 1/4 teaspoon spice black pepper
  • 2 tablespoon red chilli powder
  • 1/2 tablespoon sliced ginger
  • 1/2 tablespoon clove
  • 1 tablespoon garam masala powder
  • water as required
  • 2 medium finely chopped onion
  • 2 small finely chopped green chilli
  • 1 handful finely chopped coriander leaves

How to make Shammi Kebab

Step 1 Boil mutton and other ingredients

In a pan, add the mutton, water, red chilli powder, cumin seeds, black pepper, green cardamom powder, chana dal, garlic, ginger, cardamom pods, clove and salt. Cover the lid and bring the mixture to a boil. Reduce the heat and continue to cook, until water evaporates and the meat turns tender.

Step 2 Prepare the mutton mixture & kebab stuffing

Once it is done, remove the pan from heat and keep aside to cool. Once done, grind this mixture to a paste. Add a tablespoon of garam masala and mashed egg to the paste. Also, make stuffing of chopped onion, coriander leaves and green chillies, adjust salt.

Step 3 Shape kebabs and deep fry

Now, shape lemon-size kebabs with the mutton mixture and stuff the kebabs with onion and coriander mixture. In the meantime, heat oil in a pan over a high flame. Once the oil is hot enough, deep fry the balls till they turn brown and serve hot with green chutney and vinegar onion rings.

How to make Mutton Shami Kebab Recipe

To begin making the Mutton Shami Kebab recipe, into a preheated pressure cooker add ghee, dry red chillies, ajwain, fennel seeds, cardamoms, black peppercorns, cloves, cinnamon, garlic cloves and ginger.

Saute for a few seconds and then add the boneless and washed mutton.

Saute and sear the meat for about 5 minutes. Once done add the chana dal, turmeric powder, salt to taste and just enough water till the ingredients are immersed completely in water.

Pressure cook the mutton and dal for 5 to 6 whistles. Turn the heat to low and simmer for about 3 to 4 minutes. Allow the pressure to release naturally and then open the pressure cooker.

If there is any moisture in the pressure cooker then turn on the heat and keep stirring until the moisture is evaporated.

Once done turn off the heat and allow the shami kebab mixture to cool.

Attach the chopping blade to the food processor. Add the cooled Shami Kebab Mixture to the jar and grind into a coarse paste. Once done into the same jar add the onions, green chillies, and mint leaves. Pulse to combine all the ingredients.

Transfer the pulsed Shami Kebab mixture into a bowl and shape into rounds.

Place the Shami kababs into a preheated pan. Drizzle ghee over the Mutton Shami Kebabs and shallow fry until golden brown on both sides.

Transfer the Mutton Shami Kebabs into a serving plate and serve hot.

Serve Mutton Shami Kebabs as an appetizer for parties along with Dhaniya Pudina Chutney and your guests will absolutely love it.