Shami Kebab
Shami Kebab
5 from 1 vote
Prep: 15 minutes
Cook: 25 minutes
Total Time 40 minutes
Servings: 4
Shami Kebab, a classic dish with roots in South Asian cuisine, presents a delightful blend of spices and minced meat. Ideal for both novice and seasoned cooks, this recipe offers a delicious journey into the rich culinary heritage of the region.

Nutrition: per serving



  • 250 g Minced Meat Lamb or beef
  • 100 g Split Bengal Gram Chana dal,
  • 1 Onion Finely chopped
  • 2-3 Green Chilies Chopped
  • 1- inch Ginger Chopped
  • 2 cloves Garlic Minced
  • 1 tsp Cumin Seeds
  • 1 tsp Coriander Powder
  • 1 tsp Garam Masala
  • 1/2 tsp Chilli Powder
  • 1/2 tsp Turmeric Powder
  • Salt Adjust to taste
  • 2-3 tbsp Coriander Chopped
  • Oil For shallow frying


  • Wash the chana dal thoroughly and soak it in water for 2 hours. Drain the water after soaking.
  • In a large saucepan add enough water to cover the soaked dal, along with 1/2 tsp of salt. Cook until the dal becomes tender but not mushy. Drain any excess water and set aside.
  • In a separate pan, heat a little oil and add cumin seeds. Let them splutter.
  • Add chopped onions, green chilies, ginger, and garlic. Sauté until the onions turn golden brown.
  • Add the minced meat and cook until it changes colour and the moisture evaporates.
  • Add cooked chana dal and mix well.
  • Add coriander powder, garam masala, red chili powder, turmeric powder, and salt. Cook for a few more minutes until everything is well combined.
  • Remove the mixture from heat and let it cool down.
  • Once the mixture has cooled, grind it in a food processor until you get a smooth paste. You can add a little water if needed.
  • Divide the mixture into equal portions and shape them into flat round patties.
  • Heat some oil in a frying pan over medium heat. Shallow fry the kebabs until they turn golden brown on both sides.
  • Garnish with chopped coriander leaves.

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