Shami Kebabs
Pakistani Shami kebabs made with tender beef, chana dal and warm spices, pan-fried until crisp and served with fresh green chutney.
By TastyTrails Kitchen · Published · Updated
Jump to RecipeShami kebabs are soft, spiced Pakistani patties made by cooking beef and split Bengal gram until tender, then grinding the mixture with aromatics and herbs. They are pan-fried until deeply browned outside while staying tender within, and served with sliced onion, green chilies, lemon and mint-cilantro chutney.
The key to good Shami kebabs is cooking the mixture until completely dry before grinding. Any excess moisture makes the patties difficult to shape and prone to breaking. Chilling the formed kebabs also helps them hold together during frying.
Ingredients
- 1 lb (450 g) boneless beef chuck, cut into 1-inch (2.5 cm) pieces
- 1/2 cup (100 g) split Bengal gram (chana dal), rinsed and soaked in water for 30 minutes
- 1 medium yellow onion (150 g), roughly chopped
- 6 cloves garlic, peeled
- 1-inch (2.5 cm) piece fresh ginger, peeled and sliced
- 2 dried red chiles
- 1 cinnamon stick, 2 inches (5 cm)
- 4 green cardamom pods, lightly crushed
- 4 whole cloves
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1/2 teaspoon black peppercorns
- 1/2 teaspoon ground turmeric
- 1 1/2 teaspoons fine sea salt
- 1 1/2 cups (360 ml) water
- 1 large egg
- 1/2 cup (15 g) chopped fresh cilantro
- 1/4 cup (10 g) chopped fresh mint
- 2 green chiles, finely chopped
- 2 tablespoons (30 ml) neutral oil, plus more for frying
- 1 medium red onion, thinly sliced, for serving
- 1 lemon, cut into wedges, for serving
- Fresh cilantro leaves, for serving
- Green chutney, for serving
Instructions
- 1
Combine the beef, soaked and drained chana dal, onion, garlic, ginger, dried chiles, cinnamon, cardamom, cloves, cumin seeds, coriander seeds, peppercorns, turmeric, salt and water in a heavy saucepan. Bring to a boil over medium-high heat, then cover and simmer over low heat for 35-40 minutes, until the beef is very tender and the dal is soft.
- 2
Uncover and cook over medium heat for 8-12 minutes, stirring often, until all liquid has evaporated and the mixture looks dry rather than wet. Remove the cinnamon stick and cardamom pods, then cool for 10 minutes.
- 3
Grind the cooked mixture in a food processor until finely minced and cohesive, scraping down the bowl as needed. Do not puree it completely smooth; a slightly textured mixture gives the kebabs their characteristic bite.
- 4
Mix in the egg, cilantro, mint and chopped green chiles until evenly distributed. Cover and refrigerate for 20 minutes, until firm enough to shape.
- 5
Divide the mixture into 8 portions and form each into a 3-inch (7.5 cm) round patty about 1/2 inch (1.25 cm) thick. Chill the patties for another 10 minutes if they feel soft or crack while shaping.
- 6
Heat the oil in a large nonstick skillet over medium heat. Fry the kebabs in batches for 3-4 minutes per side, adding a little more oil between batches, until crisp, browned and heated through.
- 7
Transfer the kebabs to a paper towel-lined plate and rest for 2 minutes. Serve hot with sliced red onion, lemon wedges, cilantro, green chutney and warm flatbread.
Tips for the Best Shami Kebabs
- Cook the filling completely dry; steam or moisture is the most common reason Shami kebabs fall apart.
- If the mixture is too soft, chill it first. If it still will not hold, mix in 1-2 tablespoons (8-16 g) fine breadcrumbs, though a properly dried mixture usually needs none.
- A food processor gives the right fine, slightly textured consistency. Avoid blending the mixture into a smooth paste.
- Use a lightly oiled nonstick skillet and turn the kebabs only once they have formed a firm brown crust.
- The shaped kebabs can be refrigerated for up to 24 hours or frozen in a single layer, then transferred to a container once solid.
- For chicken Shami kebabs, replace the beef with boneless chicken thighs and simmer only until tender, about 20-25 minutes.
Storage and Reheating
Refrigerate cooked kebabs in an airtight container for up to 3 days. Freeze cooked or uncooked shaped kebabs for up to 2 months, separated with parchment. Reheat from thawed in a lightly oiled skillet over medium-low heat until hot and crisp, or bake at 375°F (190°C) for 10-12 minutes.
Frequently Asked Questions
What meat is used in Shami kebabs?
Beef, mutton and chicken are all used in Pakistan. Beef chuck works especially well because it becomes tender during the slow simmer and has enough fat for a moist kebab.
Why are my Shami kebabs falling apart?
The cooked mixture probably contains too much moisture, or the patties were turned before browning. Cook the filling until dry, chill the mixture and fry over medium heat until a crust forms.
Can Shami kebabs be frozen?
Yes. Freeze shaped uncooked kebabs on a tray, then pack them airtight for up to 2 months. Thaw in the refrigerator before pan-frying.
What do you serve with Shami kebabs?
Serve them with mint-cilantro chutney, sliced onion, lemon, green chilies and naan or other flatbread. They are also commonly tucked into buns or parathas.
Quick Info
Prep Time
30 min
Cook Time
55 min
Servings
8
Difficulty
Medium
Nutrition Facts
Per serving (estimated)
