Shami kabobs are patties made with boneless beef, lentils, and whole spices. Everything is cooked together and then shaped into kabobs. These kababs make the perfect lunch, in addition to serving some unexpected guests. Especially for back-to-school season, these will come in handy to pack a quick lunch for your kids. Make them in bulk and save them for rainy days.
Ingredients for shami kabob
Beef/chicken/goat
Shami kabobs have a big portion of protein. I used boneless beef in my recipe but boneless chicken, lamb, or goat also make flavorful kabobs. However, minced meat will not give the same texture. Start with the chunks of meat and cook it with lentils and whole spices, to achieve the creamy texture.
Lentils
Chana dal is traditionally used in this recipe. I only used 1 cup of yellow split pea lentils for these kabobs. Lentil’s quantity can be changed according to your liking. I used an instant pot to cook meat and lentils, so I didn’t need to soak the lentils at all. For a regular pot, stovetop cooking, I soak my lentils for about 30 minutes to 1 hour.
Whole spices for shami kabobs
Red chilies
I used 8-10 whole dried red chilies in this recipe. Adjust the spiciness to your liking.
Cumin and coriander seeds
I used whole cumin and coriander seeds. Use powdered spices if you don’t like whole spices in your kabobs.
Whole black peppers
Whole black peppers are cooked with lentils and meat and become soft. I used a food processor to grind my meat mixture to make a paste. Whole spices have a better taste than ground spices in this recipe.
Whole cloves
I also used an equal quantity of cloves. Basically, I used all the main ingredients of garam masala in this recipe. Alternatives for all of the above ingredients are garam masala, cumin-coriander powder, and red chili powder.
How to store Shami Kabobs
Shape shami kabobs into patties. Line a tray with plastic wrap or spray a little bit of oil, keep patties in a single layer on the tray, and leave it in the freezer for about 3-4 hours. Once they are frozen, transfer them into a plastic bag or container. Shami kabob freezes really well for up to six months.
How to fry Shami Kabobs
To fry the frozen shami kabobs, no need to thaw. Just dip in the egg and fry with a little bit of oil on very low flame. As it cooks it will thaw.
What to serve with Shami Kabob?
Shami kabobs make a perfect side dish, an appetizer, or a main dish. Make paratha rolls or serve them with some pulao. My favorite way to eat is with some green chutney and pulao.
Shami Kabob
Equipment
- 1 Instant pot or pressure cooker
- 1 food processor
Ingredients
- 3 lbs boneless beef or chicken
kabobs step 1
- 1 cups yellow split peas chana dal
- 1 medium onion
- 1 tbsp ginger paste or 2 inch piece
- 10 cloves of garlic or 1 tbsp garlic paste
- 1.5 tsp salt
- 8-10 whole dried red chilies or 2 tsp chili powder
- 1/2 tsp turmeric
- 1.5 tsp whole black pepper
- 1.5 tsp cloves
- 1 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1.5 cups water
Fresh ingredients step 2
- 1 bunch cilantro thinly chopped
- 2 green chilies finely chopped
Ingredients for coating step 3
- 2-3 eggs slightly beaten
- 1/2 cup oil for frying
Instructions
- Wash your lentils. No need to soak them if using an instant pot but for a regular pot, soak your chana dal for 30 minutes.
- Add all of the ingredients from step 1 and boneless beef in an instant pot and pressure cook for 30 minutes.
- After 30 minutes, release the pressure and open the instant pot.
- If your mixture has some water, turn the saute mode on the instant pot and dry any excess water. Continuously stir the mixture to avoid burning.
- Add this mixture into the food processor to grind it a little at a time.
- Add finely chopped cilantro and green chilies into the mixture.
- Knead it with your hands until the mixture is well combined.
- Shape into round kababs.
Frying the kabobs
- Heat 3-4 tbsp of oil in a pan.
- Beat one egg and coat the kababs in the egg.
- Shallow fry the kabobs on medium heat.
- Once kababs are golden from one side, turn to the other side and cook for about two minutes.
Freeze the kabobs
- These kababs freeze beautifully, after shaping them put on a lined tray and freeze them. Once frozen put them into a plastic bag.
- No need to thaw frozen kababs just shallow fry them on low heat and enjoy.
Video
Notes
- Shami kabobs freeze really well. Make a big batch, shape them and freeze for later.
- To fry the frozen kabobs, just dip the frozen kabob in the beaten egg and fry in oil on low heat for about 5-6 minutes.
- I used boneless beef, but you can also use boneless chicken or goat.
- Kabob tastes better if made with the beef chunks and then grind them to make a fine paste.
- Minced beef will not give the same flavor.