Shami Kabob
Shami kabobs are made with beef and lentils cooked together and then fried to give them a crispy texture from the outside. A perfect kabob to have in your freezer for a quick lunch, snack or to serve your guests.
Servings: 10
Calories: 481kcal
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
Note;
- 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.
Nutrition
Calories: 481kcal | Carbohydrates: 16g | Protein: 34g | Fat: 32g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.05g | Cholesterol: 116mg | Sodium: 470mg | Potassium: 635mg | Fiber: 6g | Sugar: 2g | Vitamin A: 123IU | Vitamin C: 5mg | Calcium: 49mg | Iron: 4mg