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The Perfect Shami Kabab Recipe

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The Perfect Shami Kabab Recipe results in perfectly formed juicy kababs that are crispy on the outside and silky smooth on the inside. Another delicious Mughal Era recipe, shami kababs are popular in both Pakistan and India.

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Shami Kababs are very different from other Kababs, such as Oven-Baked Seekh Kabab, chapli kabab, or Bihari Kabab. The meat for shami kababs is first cooked, then ground to a paste, shaped into patties, and shallow fried.

Recipe credit for this amazing recipe goes to my best friend Saima's mother, Rehana Aunty. I grew up eating these shami kababs and can unequivocally say that this is the perfect shami kebab recipe. Her kindness in letting me share this treasured recipe will forever be remembered.

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Why you'll love this recipe

  • Kid-friendly recipe - Shami Kababs make the most delicious and nutritious filling for sandwiches for school lunches. Add some ketchup or chutney and you will remember it as one of the best meals you've ever had!
  • Versatile recipe - The perfect shami kabab recipe is one of the most versatile Pakistani recipes I know of. Enjoy them with a paratha for breakfast or sehri in Ramadaan. They make a delicious tea-time snack when accompanied by some Nan-Khatai (Pakistani Cardamom Shortbread). For dinner, they serve as a main meat with some hyderabadi-khatti-daal or aloo masala on the side.
  • Meal Prep option- Shami Kabab is perfect for meal prep with a freezer life of 2-3 months. I usually make a large batch and then pull them out as needed over a period of a few weeks. My favorite way to eat these is with a plate full of Mutton Yakhni Pulao.
  • Easy to source spices - The best part about the perfect shami kabab recipe is that all the spices you need are easily available at any supermarket.

The ingredients

  • The meat - Boneless beef (stew meat) is my go-to for these Shami Kabab. This is what gives the Kababs their silky (reshaydar) texture.
  • The lentils - Chana Daal, also known as split chickpeas or Bengal gram are essential to the texture of the kabab.
  • The potatoes -Red or yellow potatoes are less starchy than other varieties and also come in the perfect small size. The potatoes help bind the kabab but using too much can alter the taste and texture of the shami kabab. If you opt to use a larger potato, like the russet, then use just half.
  • The bread - The bread slices help dry out any excess moisture from the shami kabab.
  • The onion - Adding onion to the shami kabab mixture helps give it flavor and tenderizes it.
  • The garlic - Garlic cloves are always an essential ingredient in most Pakistani recipes.
  • The ginger - Ginger adds some sharp spicy notes without giving the kabab too much heat.
  • The spices - Only two simple spices are needed for this recipe, salt, and red chili powder.
  • The eggs - Eggs are a key ingredient and prevent the kabab from being crumbly.

For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.

Substitutions & variations

  • Alternate meat options- Mutton, lamb, chicken, or ground beef are all great replacements for the stew meat. Just note, that if you opt to use chicken you'll need to add an extra egg to counter the dryness.
  • Use bread crumbs - Substitute ½ cup of storebought bread crumbs in place of the 2 slices of bread for this shami kabab recipe.
  • Bake the kabab - Preheat your oven to 400 degrees Fahrenheit. Spray your baking sheet with nonstick spray and brush some cooking oil on both sides of each kabab. Cook the Kababs for 20 minutes, flipping them halfway through and they're as good as the fried version.
  • Switch up the green onions - If you don't have green onions, use ½ of a medium yellow onion. Just make sure to chop it very fine so it mixes well with the meat mixture.
  • Gluten-free option - 2 tablespoons of gram flour (chickpea flour) instead of the bread slices make the perfect shami kabab recipe gluten-free.

Step-by-step instructions

Step 1 - Add the beef, chana daal, onion, ginger, garlic cloves, salt, and red chili powder to your cooking pot. Add 2 cups of water and bring the mixture to a boil.

Step 2 - Cover and cook on medium-low for about 30 minutes till the beef for your shami kabab is tender.

Step 3 - Uncover the pot and turn it on high so that all the water evaporates completely.

boil the potatoes

Step 4 - In a separate saucepan, boil the potatoes till they're soft enough to be mashed. 

grind kabab mixture

Step 5 - Once the water in the beef mixture is dry, let it cool for a while. Then grind it in your food processor. Add in the bread crumbs, potato, and eggs next and mix everything by hand. Last of all, mix in the serrano chilies, green onions, and cilantro. Chill the mixture for 15-20 minutes before shaping the patties.

shape shami kabab patties

Step 6 - The chilled mixture makes it very easy to make the 20-24 equal-sized patties. Lay them flat on a baking sheet and use wax paper or foil to separate the layers of the kababs. Cover the final layer with foil and place the tray in the freezer. Once they're frozen, put them in Ziploc bags, portioning them the way you plan to use them.

the perfect shami kabab recipe

Step 7 - Once you're ready to eat the kabab, preheat some oil in a frying pan. Fry the patties till they are a nice and crisp dark brown on both sides.

the perfect shami kabab recipe

Step 8 - Once the shami kababs are ready, serve them with some cilantro mint chutney or some tamarind dipping sauce.

Expert Tips

  • Make sure you have the right ratio of beef to lentils - Too many lentils make shami kebab dry and crumbly. This recipe comes out perfect because the amount of lentils is limited. The potato is added to help bind the shami kabab mixture and gives it a silkier texture.
  • Dry out all the excess water - Excess Water in the mixture prevents it from binding properly. Make sure to dry out the meat mixture completely before grinding it. The slice of bread or gram flour you use will also help to absorb any excess moisture.
  • Do a very fine chop on your mix-ins - Chop the cilantro, chilies, and green onions very fine. This prevents the shami kabab from breaking.
  • Frying The Kabab - Make sure to preheat the oil well and don't overcrowd the pan. Let each Kabab cook for 1-2 minutes before flipping it over to prevent it from breaking. If your shami kababs are still breaking, dip them in a hand-beaten egg, and then fry them.

Recipe FAQS

My Kababs are too dry, how can I fix them?

Add an extra egg to the kabab mixture if it seems too dry. The fat in the egg helps bind the shami kabab and gives them a rich texture.

Can I air fry my shami kabab?

I've tested air frying kababs and although it is possible, fried or baked kababs turn out better. If you still wish to try Air Frying them, Set your air fryer at 350 degrees Fahrenheit and preheat it for 5 minutes. Brush a generous amount of cooking oil on both sides of each kabab and cook for 10 minutes, flipping the kabab halfway through. Please note that not all Air fryers are the same so you may need to adjust the time by 2-3 minutes depending on your particular brand or model.

How do I store my kabab?

I batch-make and freeze my Shami Kabab for up to 3 months. Once the kababs are fried, they can be stored for 2 days in the fridge.

Other recipes you may like

For more Pakistani recipes like this, check out 20 popular Pakistani recipes. If you decide to try this recipe, Please don't forget to leave a rating and comment below! If you take a picture then tag me on Instagram! Thank You!

Shami kabab stacked on a silver tray lined with brown paper accompanied by lemon wedges.

The Perfect Shami Kabab Recipe

Nosheen Babar
This Perfect Shami Kabab Recipe makes the most delicious beef and lentil patties that are crispy on the outside and silky on the inside!
5 from 5 votes
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Prep Time 30 minutes
Cook Time 30 minutes
making the patties 30 minutes
Total Time 1 hour 30 minutes
Course Main Course, Side Dish, Snack
Cuisine Indian, Pakistani
Servings 24 kababs
Calories 140 kcal

Ingredients
  

  • 2½ lb beef cubes (see notes)
  • ⅜ cup chana daal (split bengal gram) (see notes)
  • 1 medium yellow onion
  • 1 inch piece of ginger
  • 5 cloves garlic
  • 2 teaspoon salt
  • 2 teaspoon red chili powder
  • 1 small boiled potato (see notes)
  • 1½ slice bread (see notes)
  • 3 eggs
  • 5 green onions
  • 1¼ cup cilantro
  • 3 serrano chillies

Instructions
 

  • Add the beef, chana daal, roughly diced onion, peeled and sliced ginger, garlic cloves, salt, red chilies, and 2 cups of water to a pot and bring to a boil (see notes).
  • Cover and cook on medium heat for about 45 minutes till the beef is tender.
  • Uncover and turn on high so that all the water can evaporate.
  • In a separate saucepan, boil the potato till it's soft enough to be mashed (see notes).
  • Grind the slice of bread in a food processor to make bread crumbs (see notes).
  • Beat the eggs and set them aside.
  • Finely chop the whole green onions, the serrano chilies, and the cilantro and set aside (see notes).
  • Peel and mash the potato till there are no lumps in it.
  • Once the water in the beef mixture is dry, leave it uncovered and let it cool down a bit before you grind it in a food processor (see notes).
  • Add the bread crumbs, potato, and eggs and mix everything well by hand (see notes).
  • Add in all the chopped greens next till they're well mixed.
  • Shape the prepared mixture into 20-24 equal-sized patties (see notes).
  • Preheat some oil in a frying pan and shallow fry the patties till they are a nice and crisp dark brown on both sides (see notes).

Notes

Meat - Regular stew meat is perfect for this recipe.
Chana Daal - Chana daal is a lentil variety known most commonly as split Bengal Gram, split chickpea lentils, or yellow split peas. This can be purchased at South Asian stores, on Amazon, and occasionally at Walmart.
Potatoes - Yukon gold or red potatoes are best for this recipe. If you use a russet potato, use half since they are bigger than the other varieties. Mash the potato into a creamy consistency with no lumps. The purpose here is solely to bind the mixture, so you shouldn't see or taste the potato.
Bread - Pulse the bread in a food processor to make crumbs. These crumbs will help absorb excess moisture and act as a binding agent. If you want, you can substitute ¼ cup of breadcrumbs per slice of bread in the recipe.
Mix-ins - The finer the green onions, chilies, and cilantro are chopped, the better they will mix with the meat mixture. Large pieces can cause the patties to break. 
Cooking the kabab mixture- The trick is to ensure the meat is cooked and tender enough for the food processor to shred it to a fine silky texture. Adding 2 cups of water to the meat is more than enough since all the other ingredients will release some juices. Too much liquid can make the mixture soggy and cause the kababs to break. I usually test the meat by poking a knife through a piece of the meat to see if it breaks apart easily. At this point, I uncover the pot and dry out the excess liquid. This is key to the kababs turning out perfect! The final mixture must be completely dry! After sauteeing and drying out any residual water, leave the pot uncovered so the mixture continues to dry as it cools down.
Grinding the mixture - Start by grinding the beef mixture so the lentils, beef, onions, ginger, and garlic are well blended. It's best to do this in batches for perfect consistency. Prepare the breadcrumbs and mash the potatoes next. Mix them into the meat mixture and the eggs, kneading so everything gets well incorporated. The mixture will initially feel a little sticky due to the eggs, but this goes away after 10-15 minutes.
Making the patties - Mix in all your chopped ingredients next and refrigerate the mixture for 10-15 minutes. This will make it easier to shape the patties. I usually make 20-24 patties with this quantity of meat, the final number depending on the size of each kabab. 

Nutrition

Serving: 1kababCalories: 140kcalCarbohydrates: 5gProtein: 18gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.003gCholesterol: 69mgSodium: 392mgPotassium: 359mgFiber: 1gSugar: 1gVitamin A: 135IUVitamin C: 6mgCalcium: 28mgIron: 2mg
Have you tried this recipe yet?Mention @Untoldrecipesbynosheen or tag #Untoldrecipesbynosheen!

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Comments

  1. farzana malik

    I followed the recipe, and the Kebabs came out great ! just the right texture and taste.

    Reply

    • Nosheen Babar

      Thank You Farzana! So glad you liked them.

      Reply

    • Nosheen Babar

      Thank You Sakina!I’m happy to hear this.

      Reply

  3. Sumaira Toor

    I’ve never made shami kebab and actually don’t even enjoy cooking, but I decided to try my hand at this recipe. What a confident booster this recipe was. My mom said the kebab came out, “perfect!” She thinks the key is the quantity of chana daal as you mentioned. When I told my Nani I was going to make shami kebab, that was the only tip she gave me - to not add too much daal.

    Reply

    • untoldrecipesbynosheen

      Sumaira I'm so glad the kebab turned out great. You're absolutely right the daal is the key component and until I got Rehana Aunty's recipe mine were never this perfect! So grateful to her and Saima for letting me share this fabulous recipe on my blog!

      Reply
5 from 5 votes (4 ratings without comment)

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