Appetizers, Entrees, Sides, Snacks

Shami Kabab


Shami Kabab

5.0 from 1 vote
Course: main, Sides, SnacksDifficulty: Easy


Prep time


Cooking time





A super versatile kabab, this ground meat patty goes well as a snack, as a side with Daal Chawal, as an appetizer, or as a main course. You can have it by itself, with naan, with roti, with parhata & achaar or with rice. Easy to make and freeze for later use – it’s a quick dish you can cook up in a pinch.


  • 1 kg Beef (bonelss)cut into small pieces.

  • 2 tsp. Salt (according to taste)

  • 1/4 cup Daal Chana-presoaked

  • 4 Red Chili-whole dried

  • 10 Black Pepper(Kali Mirch)

  • 6 Cloves (Laung)

  • 1 Black Cardamom (Bari Ilaichi)

  • 0.5 tsp. Cumin Seeds (Zeera)

  • 0.5 tsp. Temaric (Haldi)-powder

  • 1 Cinnamon (Dalchini)- 1 inch stick

  • 1 Green Chilies

  • 0.5 cup Fresh Coriander (Dhaniya)-chopped

  • 2 Egg

  • 0.5 cup Onion-coarsely chopped

  • 2 tsp. Ginger (Adrak)-paste

  • 2 cloves Garlic (Lehsan)


  • Boil the daal until soft.
  • In a pot put meat with salt, red chilies, chopped onion, black peppercorn. (Kali Mirch), cloves, black cardamom (Bari Ilaichi), cumin seeds (Zeera), cinnamon, ginger (Adrak) and 3 cups of water. Cook on low-medium heat for meat to tenderize.
  • When the meat has softened and water is dried completely add the daal and mix together.
  • Remove from heat and let it cool down.
  • Grind and add green chilies, egg, and fresh coriander (Dhaniya) leaves. Form into kababs ( (about 16) and deep fry.
  • If you want to store them then arrange the formed kababs on a plate or tray without overlapping and put in a freezer for an hour.
  • Remove and put in any bag or box in which you want to store. Freeze until needed.
  • Serve with Raita or Mint (Podina) chutney and onion rings with paratha or chapati.

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