Shami Kebab
These savory lentil and meat patties are a classic Pakistani appetizer. Spiced with aromatic whole spices, they are crispy on the outside and tender within. Shami kebabs are perfect for entertaining or as a delightful snack.
An original recipe by Forkin
- Total time
- 1 hr 45 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 586 kcal
Allergen information: may contain eggs. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 250 gboneless beef, cut into 1-inch (2.5 cm) cubes
- 0.5 cupchana dal, rinsed
- 0.5 pcsyellow onion, roughly chopped
- 3 clovegarlic, peeled
- 15 gginger, peeled
- 2 pcsgreen chili
- 1 pcscinnamon stick
- 1 pcsblack cardamom pod
- 3 pcsclove
- 0.5 tspblack peppercorn
- 0.5 tspcumin seed
- 0.5 tspcoriander seed
- 0.25 tspturmeric powder
- 1 tspsalt
- 2 cupwater
- 1 pcsegg, beaten
- 0.25 cupfresh coriander, finely chopped
- 2 tbspmint leaf, finely chopped(optional)
- 0.5 cupfrying oil
Equipment
food processor · large skillet · paper towels · large pot
The method
Step by step
- 1
Combine the beef, chana dal, yellow onion, garlic, ginger, green chilies, cinnamon stick, black cardamom pod, cloves, black peppercorns, cumin seeds, coriander seeds, turmeric powder, and salt in a large pot or pressure cooker.
- 2
Add the water to the pot, ensuring all ingredients are submerged.
- 3
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until the beef is very tender and the dal is soft and has absorbed most of the water. If using a pressure cooker, cook for 15-20 minutes after pressure is reached.
About 40 min
Cook’s note: If there's excess water, remove the lid and cook on medium heat until it evaporates.
- 4
Remove the pot from the heat and let the mixture cool slightly.
About 10 min
- 5
Remove and discard the whole spices (cinnamon stick, black cardamom pod, cloves).
About 1 min
- 6
Transfer the cooked mixture to a food processor and pulse until a coarse, well-combined mixture forms. Alternatively, pound it in a mortar and pestle or grind it twice through a meat grinder.
About 5 min
Cook’s note: Do not over-process; a slightly coarse texture is desirable.
- 7
Transfer the mixture to a large bowl and let it cool completely, about 30 minutes, to make it easier to handle.
About 30 min
- 8
Add the beaten egg, fresh coriander, and mint leaves to the cooled mixture. Mix thoroughly until everything is well incorporated.
About 3 min
- 9
Divide the mixture into 12-16 equal portions and shape them into flat, round patties, about 1/2 inch thick.
About 10 min
Cook’s note: Lightly oil your hands to prevent sticking.
- 10
Heat the frying oil in a large skillet over medium heat.
About 2 min
Cook’s note: Ensure the oil is hot but not smoking.
- 11
Fry the kebabs in batches for 3-4 minutes per side, or until golden brown and crispy.
About 8 min
Cook’s note: Do not overcrowd the pan, as this can lower the oil temperature and make the kebabs greasy.
- 12
Remove the fried kebabs from the skillet and place them on a paper towel-lined plate to drain excess oil.
- 13
Serve hot with mint chutney or a side of raita.
Per serving
Nutrition
- Calories
- 586kcal
- Protein
- 19.3g
- Carbs
- 24.8g
- Fat
- 46g
- Fibre
- 5g
- Sugar
- 4.9g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover shami kebabs in an airtight container in the refrigerator.
Reheat in a pan over medium heat until warmed through, or in an oven at 180°C (350°F) for 10-15 minutes.
More recipes
All recipesappetizer
Shanklish Salad
Experience the vibrant flavors of Lebanon with this refreshing Shanklish Salad. Tangy, aged shanklish cheese is crumbled and tossed with juicy tomatoes, pungent red onion, and fresh parsley, all brought together by a generous drizzle of extra virgin olive oil. This simple yet elegant salad is a delightful appetizer or light meal, perfect for a warm day.
15 min 316 kcaldinner
Kottu Roti
Kottu Roti is a popular Sri Lankan street food made from shredded godhamba roti, vegetables, and often meat, all stir-fried together on a flat top griddle. This recipe provides a vegetarian version that is hearty and flavorful. It's known for its unique chopping sound as it's prepared.
45 min 413 kcaldinner
Egyptian Torly
Torly is a hearty Egyptian vegetable stew, traditionally cooked in an earthenware pot. This version features tender beef, a rich tomato sauce, and a medley of classic Egyptian vegetables. It's a comforting and flavorful one-pot meal perfect for a family dinner.
1 hr 55 min 532 kcalmain course
Bistecca alla Fiorentina
This classic Tuscan steak is characterized by its thickness, high-quality beef, and simple preparation. Cooked rare to medium-rare, it offers a tender interior and a beautifully seared crust. A true celebration of prime beef.
35 min 1,417 kcalside dish
Rau Muong Xao Toi (Vietnamese Stir-Fried Water Spinach)
This classic Vietnamese side dish features tender-crisp water spinach stir-fried with a generous amount of garlic. The simple yet flavorful sauce highlights the vegetable's natural crunch and vibrant green color. It comes together in minutes, making it a perfect quick and healthy addition to any meal.
15 min 114 kcaldessert
Classic Fior di Latte Gelato
This recipe creates a rich, creamy Fior di Latte gelato, showcasing the pure flavor of dairy. It's a simple yet elegant dessert that highlights high-quality milk and cream. The slow churn creates a dense texture characteristic of traditional Italian gelato.
4 hr 30 min 304 kcalappetizer
Ta'ameya (Egyptian Fava Bean Fritters)
These traditional Egyptian ta'ameya are crispy on the outside and fluffy on the inside. Made from soaked and ground fava beans, they are a delicious vegan appetizer or light meal.
4 hr 15 min 337 kcal