Authentic Pakistani Shami Kebab Recipe

Ingredients

• 500g (1.1 lb) ground beef or lamb 500g (1.1 lb) ground beef or lamb
• 1 cup (200g) chana dal (split Bengal gram lentils), soaked for 2 hours 1 cup (200g) chana dal (split Bengal gram lentils), soaked for 2 hours
• 1 medium onion, finely chopped 1 medium onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 green chilies, finely chopped 2 green chilies, finely chopped
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• Salt to taste Salt to taste
• 2 tablespoons chopped fresh coriander leaves 2 tablespoons chopped fresh coriander leaves
• Oil for shallow frying Oil for shallow frying

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 20g, 2g
• Protein: 25g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, combine the soaked chana dal with 2 cups of water. Cook over medium heat until the lentils are tender and most of the water has evaporated. Remove from heat and let it cool.
2. 2.
   In a mixing bowl, combine the cooked chana dal, ground meat, chopped onion, minced garlic, grated ginger, green chilies, cumin powder, coriander powder, garam masala, red chili powder, turmeric powder, salt, and fresh coriander leaves. Mix well until all the ingredients are evenly combined.
3. 3.
   Take a small portion of the mixture and shape it into a flat patty. Repeat with the remaining mixture.
4. 4.
   Heat oil in a frying pan over medium heat. Shallow fry the kebabs in batches until they are golden brown on both sides.
5. 5.
   Remove the kebabs from the pan and place them on a paper towel to absorb any excess oil.
6. 6.
   Serve the Shami Kebabs hot with mint chutney or yogurt sauce.

Treat your ingredients with care...

• Chana dal — Soaking the lentils for 2 hours helps in reducing the cooking time and ensures they become tender when cooked with the meat.

Tips & Tricks

• To enhance the flavor, you can add a pinch of nutmeg powder or a few drops of rose water to the kebab mixture.
• For a healthier version, you can bake the kebabs in the oven instead of frying them.
• Serve the Shami Kebabs with naan bread or as a filling in a wrap for a delicious meal.

Serving advice

Serve the Shami Kebabs as an appetizer with mint chutney or yogurt sauce. They can also be enjoyed as a main course with rice, salad, and naan bread.

Presentation advice

Arrange the golden-brown Shami Kebabs on a platter and garnish with fresh coriander leaves. Serve them with a side of mint chutney and lemon wedges for an appealing presentation.