Introduction:
Shami Kebabs A Flavorful Delight, cherished dish in South Asian and Middle Eastern cuisines, are tender, spiced patties with a crispy exterior. Combining meat and lentils, they’re aromatic, savory, and perfect as an appetizer or main course. Follow this detailed recipe to create authentic Shami Kebabs at home.
500g ground beef or lamb (lean preferred)
½ cup chana dal (split chickpeas) or yellow lentils
(soaked 30 mins)
1 medium onion, finely chopped (divided: half for
cooking, half for mixing)
4–5 garlic cloves, minced
1-inch ginger, grated
1–2 green chilies, finely chopped (optional for
heat)
1 tsp cumin seeds
1 tsp coriander powder
½ tsp turmeric powder
1 tsp red chili powder (adjust to taste)
1 tsp garam masala
1 egg (optional, for binding)
Handful of fresh cilantro and mint, chopped
Salt to taste
Oil for frying
Whole spices (optional): 1 cinnamon stick, 2–3 cardamom
pods, 2–3 cloves
Step-by-Step
Instructions:
1.
Prep the Lentils & Meat:
Rinse and soak chana dal or lentils in water for 30
minutes. Drain.
In a pot or pressure cooker, combine soaked lentils,
meat, half the chopped onion, whole spices (if using), and 1 cup water.
Cook until tender
Stovetop: Simmer 30–40 mins, adding water as needed.
Pressure cooker: 4–5 whistles (15–20 mins).
Drain excess water and discard whole spices. Let the
mixture cool slightly.
2.
Prepare the Base:
Blend the cooked meat-lentil mixture into a coarse paste
(use a food processor or mortar). Avoid making it too smooth.
Dry the mixture (key step): Transfer to a pan and cook on
low heat, stirring, until most moisture evaporates (5–7 mins). Let it cool.
3.
Sauté Aromatics:
Heat 1 tbsp oil in a pan. Sauté remaining onion until
golden. Add garlic, ginger, and green chilies, fry 2–3 mins. Mix in coriander,
turmeric, red chili powder, and garam masala. Cook 1 minute.
4.
Combine & Season:
In a bowl, mix the meat-lentil paste, sautéed spices,
chopped herbs, and salt. Taste and adjust seasoning.
Binding (if needed): If the mixture crumbles, add 1
beaten egg or 2 tbsp breadcrumbs/flour. Refrigerate for 20–30 mins to firm up.
5.
Shape the Kebabs:
Moisten hands with oil to prevent sticking. Shape mixture
into small, flat patties (2–3 inches wide).
Tip: Press a small indentation in the center to ensure
even cooking.
6.
Fry to Perfection:
Heat oil in a skillet over medium heat. Shallow-fry
kebabs 3–4 mins per side until golden and crisp. Avoid overcrowding the
pan.
Alternative: Air-fry at 180°C (356°F) for 10–12 mins,
flipping halfway.
Serving
Suggestions:
With dips: Mint-cilantro chutney, tamarind sauce, or
yogurt raita.
As a meal: Serve with naan, paratha, or steamed
rice.
Appetizer: Skewer kebabs with lemon wedges and onion
rings.
Pro
Tips:
Moisture control: Overly wet mixtures cause kebabs to
break. Ensure thorough drying during the cooking step.
Herbs: Fresh cilantro and mint are essential for
brightness.
Make ahead: Shape and freeze uncooked kebabs for up to a
month. Thaw before frying.
Enjoy your homemade Shami Kebabs—a harmonious blend of
spices, herbs, and textures that’s sure to impress