Shami Kabab is a wonderful snack recipe served in many places with many variations throughout the Indian subcontinent. This recipe is easy to cook can be made with vegetables, although I have cooked with beef. It is a great snack to serve in parties and they can be made and frozen as these kabab have cooked meat so you can store them for longer period and defrost them at any time you want especially when some guests are home and there is nothing special to serve.
Shami kabab or Shaami kabab is a local variety of kabab. It is part of the cuisine of the Indian subcontinent, Afghan, Azerbaijani and Iranian cuisine. It popular dish in modern-day Iranian, Afghan, Azerbaijani, Indian, Pakistani and Bangladeshi cuisines. It is composed of a small patty of minced meat, generally beef, but occasionally lamb or mutton, with ground chickpeas, egg to hold it together, and spices. Shami kabab is eaten as a snack or an appetizer, and is served to guests especially in the regions of Dhaka, Deccan, Punjab, Kashmir, Uttar Pradesh and Sindh.
It is a starter dish and can be served with coriander chutney. You will not only love eating it, but also enjoy cooking this quick snack with step-by-step method mentioned on this page. Shami Kababs are actually minced beef with chana dal with spicy masala filling inside and crispy fried on the outside.
I’m making these for school lunch box and you can also make it for the same purpose. This dish is the best choice for mothers for school lunch who have meat-lover children and want to give them something solid to eat. They can be used to make Kabab Burger which your children will most likely love to eat. In Ramadan too, Shami Kabab are the first recipe that comes in mind. Usually, shami kababs are dipped in egg and then fried.
Kabab itself are very popular all over Pakistan and there are many variations not only in Pakistan but in the whole Indian Subcontinent. Some of the honorable mentions in them are chapli kabab and seekh kabab. Shami Kabab are not only limited to burgers and others they can also be eaten with pulao as a substitute to meat. Its chicken and mutton are also eaten. The minced meat patty is also assorted with ground chickpeas that are usually boiled before the grinding process. This recipe is served with Coriander Chutney. All that is needed to make this delicious recipe is a frying pan, tomatoes, onions some spices and meat.
This sizzling and delicious Shami kababs recipe is to satisfy your taste buds. Now get them prepared with ease at your home in just a couple of spoon flips. The total cooking time is almost one hour in which preparing the meat takes 20 minutes, cooking it takes 40 minutes.
- 1 kg Beef
- 250 gram Daal Chana
- 2 Onion medium
- 2 Garlic Bulb medium
- 1 piece Ginger 2-3 inches
- 3 tbsp Salt
- 1½ tbsp Chili Powder
- 1½ tbsp Turmeric Powder
- 1 tbsp Dry Coriander Powder
- 1 tbsp Cumin Powder
- 2 cup Water
- 1 bunch Fresh Coriander chopped
- 17-20 Fresh Green Chilies chopped
- 1 piece Ginger 2-3 inches, chopped
- 2 Onion medium, chopped
- Egg for Coating
- Oil for frying
- Take a skillet. Add Daal, Beef, Dry Spices, Ginger, Onion and Garlic in it. Then add water in it and then cover the lid and for 1-1.5 hour on low flame.
- Uncover the lid and after the water has dried then chop/grind the whole material. Then add chopped spices and mix well. Then give the material round shape and then coat it with egg.
- Then fry it and when golden brown take it out in a plate and now your Shami Kabab is ready. Serve hot with chutney, pulao or as a snack.
Shami Kabab step-by-step
Take a skillet. Add Daal, Beef, Dry Spices, Ginger, Onion and Garlic in it. Then add water in it and then cover the lid and for 1-1.5 hour on low flame.
Uncover the lid and after the water has dried then chop/grind the whole material.
Then add chopped spices and mix well.
Then give the material round shape and then coat it with egg.
Fry it until it they are golden brown.