Shami Kabab Recipe – A Classic Delight

Shami Kababs are a South Asian favourite, cherished for their intense flavour, melt-in-the-mouth texture, and versatility. Served as a tea-time snack, side dish to a grand meal, or sandwich filling, the kababs never disappoint. This article is a step-by-step guide to preparing the ideal Shami Kababs, making them flavourful, tender, and freezer-friendly for long-term use.

What are Shami Kababs?

Shami Kababs are shallow-fried ground meat patties of ground meat (beef, mutton, or chicken) mixed with lentils, whole spices, and herbs. It is fried until tender and ground to fine consistency, shaped into patties, and then shallow-fried until golden brown.

Shami Tikki is thought to have been derived from the influence of Persian and Mughal in South Asian food. Historically, they were served as an upper-class delicacy to Mughal monarchs and later became popular with the people in Pakistan, India, and Bangladesh.

Why You’ll Love This Shami Kabab Recipe?

This recipe follows traditional methods to achieve a rich and flavourful kabab. This recipe for shami kabab will help you learn how to balance meat and lentils for the right consistency. You can make a large batch and store it for quick meals. You can serve them with chutney, in sandwiches, or as a main dish.

How many carbs in 1 Shami Kabab?

The amount of carbohydrate in one Shami Kabab varies according to the ingredients and serving size. Nevertheless, here's an estimate for a normal beef Shami Kabab (approx. 50g per serving):

• Estimated Carbohydrate Content in One Shami Kabab (50g)
• Beef/Mutton: 0g carbs
• Chana Dal (Bengal Gram Split Peas): ~3-5g carbs
• Onions & Spices: ~1-2g carbs
• Egg (for binding & coating): ~0.5g carbs
• Oil (for frying): 0g carbs

Total Approximate Carbs per Shami Kabab: 4-7g carbs (subject to dal amount and size).

Ingredients You’ll Need for Shami Kabab Recipe

For the Kababs:

• 500g beef or mutton (cut into small chunks)
• 1 cup chana dal (split Bengal gram), soaked for 2 hours
• 1 large onion, roughly chopped
• 5 cloves garlic
• 1-inch piece ginger, sliced
• 2 green chilies
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1 teaspoon black peppercorns
• 1-inch cinnamon stick
• 2 cloves
• 1 black cardamom
• 4-5 dried red chilies (adjust to taste)
• 1 teaspoon salt
• ½ teaspoon turmeric powder
• 1 cup water

For Mixing and Shaping:

• 1 egg (for binding)
• ½ teaspoon garam masala powder
• 2 tablespoons fresh coriander, chopped
• 1 tablespoon mint leaves, chopped
• 1 green chili, finely chopped
• ½ teaspoon lemon juice (optional)

For Frying:

• 2 eggs (for coating)
• ½ cup oil (for shallow frying)

Step-by-Step Instructions for Shami Kabab Recipe

Step 1: Cooking the Meat and Lentils

1. Add the meat, soaked chana dal, onion, garlic, ginger, green chilies, and all the whole spices into a big pot.
2. Add 1 cup of water and bring the mixture to a boil.
3. Reduce the heat and simmer for 30-40 minutes, or until the meat is soft and the lentils are tender.
4. Stir every now and then to heat evenly. If there is excess water, boost the heat to evaporate until dry. The mixture must be dry before grinding.

Step 2: Grinding the Mixture

1. Take out the cinnamon stick, black cardamom, and cloves prior to grinding (optional, for less spicy spice flavour).
2. Let the mixture cool down entirely before placing it in a food processor.
3. Beat the mixture into a fine dough-like consistency. It should not be too soft; it should be slightly coarse for the best results.

Step 3: Mixing and Shaping

1. Shift the ground mixture into a bowl and add garam masala, coriander chopped, mint leaves, green chilies, and lemon juice.
2. Crack one egg and blend well to make the mixture hold properly.
3. Use small amounts and mould them into circular, flat patties.
4. Put them on a tray and chill for 30 minutes to set (optional but advisable for improved frying results).

Step 4: Frying the Kababs

1. Beat two eggs in a light-coloured shallow bowl.
2. Warm oil in a frying pan in medium heat.
3. Dip each of the kababs in the beaten eggs and put them softly into the pan.
4. Cook 2-3 minutes on each side or until golden brown and crispy.
5. Remove and drain on paper towel to draw out excess oil.

Pro Tips for the Best Shami Kabab Recipe

• Beef or mutton chunks are preferable to ground meat for the best texture.
• This helps in even cooking and easy blending. 
• Excess moisture can cause the kababs to disintegrate while frying. 
• Fresh mint and coriander add to the flavour. 
• Shape the patties and freeze them for a maximum of 3 months.

Serving Suggestions

Shami Tikkis are incredibly versatile and can be enjoyed in multiple ways:

• Serve hot kababs with fresh parathas and mint chutney. 
• Pair them with pulao or biryani for a complete meal. 
• Stuff them in bread with chutney, onions, and lettuce. 
• A perfect snack with a hot cup of tea.

How to Store and Freeze Shami Kababs

Refrigeration: Store in an airtight container for up to 3 days.

Freezing:

• Place uncooked kababs on a tray and freeze for 2 hours.
• Once firm, transfer to an airtight container or ziplock bag.
• Fry directly from frozen; no need to thaw.

Reheating:

• Reheat pre-cooked kababs in a pan over low heat for 3-4 minutes.
• Air-fry at 180°C (350°F) for 8 minutes for a crispy texture.

Frequently Asked Questions

1. Can I make Shami Tikkis with Chicken?

Yes! Replace beef or mutton with boneless chicken thighs. Reduce cooking time to 20-25 minutes.

2. Why are my kababs breaking while frying?

If the mixture has too much moisture, it won’t hold together. Try adding a little more egg or refrigerating the mixture before shaping.

3. Can I bake or air-fry these kababs?

Absolutely! Bake at 200°C (400°F) for 15-20 minutes or air-fry at 180°C (350°F) for 10-12 minutes.

4. How can I make these spicier?

Add more green chilies or a pinch of extra red chili powder for an extra kick.

Final Thoughts

Shami Kababs are an unbeatable South Asian classic. Whether you're cooking them for a special event or as a meal prep staple, this recipe for Shami Kabab guarantees you achieve the ideal texture and flavour every time. Try them today and savour their deep, rich flavours! Happy Cooking!