Shaami Kebab

A classic South Asian meal, Shaami Kebab is made with minced meat and pulses that are stewed with spices until they are tender before being shaped into patties and fried. It is famous for its rich flavor and crispy texture and is usually served with naan, rice, or chutney.

Mar 12, 2025 - 12:20
4
Shaami Kebab
Prep Time 30 min
Cook Time 15 min
Serving 6
Difficulty Intermediate

A classic Indian and Pakistani meal, Shaami Kebab is created with minced meat (typically chicken, beef, or mutton) that is cooked slowly with lentils and spices until it is tender. The meat is then formed into patties and shallow-fried. These tasty kebabs, which are soft on the inside and crispy on the outside, are frequently eaten with rice, naan, or paratha and complemented with yogurt or chutney.

Ingredients

  • For the Kebab Mixture:
  • 1 1/2 pounds minced meat (beef, mutton, or chicken)
  • 1/4 cup split chickpeas (chana daal)
  • 1 medium onion, sliced
  • 2-3 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 2-3 green chilies, chopped
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp garam masala
  • 1/2 tsp red chili powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp black pepper
  • 1 tsp salt (or to taste)
  • 4-5 whole cloves
  • 2-3 green cardamom pods
  • 1-2 cinnamon sticks
  • 1-2 bay leaves
  • 2-3 cups water (for cooking)
  • 1-2 tbsp oil (for frying)
  • 1 egg (optional, for binding)
  • For Serving:
  • Naan or paratha
  • Chutney or yogurt

Directions

  • Rinse and soak the split chickpeas (chana daal) for approximately half an hour before preparing Shaami Kebab.  
  • Garam masala, red chili powder, turmeric, black pepper, salt, whole spices (cloves, cardamom, cinnamon, and bay leaves), soaked chickpeas, sliced onion, garlic, ginger, green chilies, cumin, coriander, and chopped meat should all be added to a large pot.  
  • Cook over medium heat for 1 to 1½ hours, or until the lentils and meat are soft and the water has been absorbed, after adding enough water to cover the mixture.  
  • After cooking, take out all of the spices and let the mixture to cool.  
  • Once the mixture has cooled, crush it into a smooth paste using a mortar and pestle or a food processor.
  • If needed, add an egg to help bind the mixture.
  • Shape the mixture into small, round or oval patties. Heat oil in a frying pan and shallow fry the patties on medium heat for 3-4 minutes on each side, or until golden brown and crispy.
  • Serve hot with naan, paratha, or chutney.