Shami Kebab (Chicken, Lamb, Mutton & Beef)

Name: Shami Kebab (Chicken, Lamb, Mutton u0026amp; Beef)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 500 g minced mutton or beef; ½ cup chana dal (split Bengal gram); 1 onion, chopped; 2 cloves garlic; 1 inch ginger; 2 green chilies; 1 tsp red chili powder; ½ tsp turmeric; 1 tsp garam masala; Salt to taste; 1 egg (for binding); 2 tbsp chopped coriander leaves; Oil for shallow frying

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Shami Kebab is a flavorful and tender minced meat patty made with ground meat, lentils, and aromatic spices. These delicious kebabs are pan-fried until crispy on the outside and soft inside. Shami kebab is a popular appetizer and snack across South Asia, often served with chutney, onions, and lemon wedges.

Contents

Origin of Shami Kebab Why It’s Loved Shami Kebab (Chicken, Lamb, Mutton & Beef)Ingredients Directions Notes

Origin of Shami Kebab

Shami Kebab traces its roots to the royal kitchens of the Mughal Empire, where chefs perfected rich meat dishes with fragrant spices. Over time, shami kebab became a household favorite in India, Pakistan, and Bangladesh, especially during festive gatherings and special occasions.

Why It’s Loved

This shami kebab recipe is loved for its melt-in-the-mouth texture and rich spice blend. The combination of minced meat and lentils gives the kebabs a soft interior, while pan-frying creates a delicious crispy crust. They’re versatile and can be served as a snack, appetizer, or even in sandwiches.

Also Read: Nigiri: The Simple and Delicious Sushi

Shami Kebab (Chicken, Lamb, Mutton & Beef)

Recipe by RecipesVilla

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

150

kcal

Ingredients

500 g minced mutton or beef
½ cup chana dal (split Bengal gram)
1 onion, chopped
2 cloves garlic
1 inch ginger
2 green chilies
1 tsp red chili powder
½ tsp turmeric
1 tsp garam masala
Salt to taste
1 egg (for binding)
2 tbsp chopped coriander leaves
Oil for shallow frying

Directions

In a pot, combine minced meat, chana dal, onion, garlic, ginger, green chilies, turmeric, chili powder, and salt.
Add a little water and cook until the dal is soft and the mixture becomes dry.
Let the mixture cool, then grind or mash into a smooth paste.
Mix in garam masala, coriander leaves, and egg.
Shape the mixture into small round patties.
Heat oil in a pan and shallow fry the kebabs until golden brown on both sides.
Serve hot.

Notes

Serving Suggestion: Serve with mint chutney, sliced onions, and lemon wedges.
Storage: Refrigerate up to 2 days or freeze uncooked patties for later use.
Tip: Add a squeeze of lemon juice for extra freshness.

Oliver Bennett

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