Shami kebabs

    1 hour 30 min

    Shami kebab is a popular local variety of kebab from the Indian subcontinent. It is part of Pakistani, Punjabi, Indian and Bangladeshi cuisines. But originally it's from Iran. Served with sweet chilli sauce, tamarind sauce or plum chutney. They are also served along with sheer khurma or roghani naan during Eid celebrations.


    Punjab, Pakistan
    3 people made this

    Serves: 8 

    • 250g yellow lentils
    • 1L water
    • 450g minced chicken
    • 1 onion, diced
    • 4 green chillies, finely chopped (or to taste)
    • 2 tablespoons ginger-garlic paste
    • 1 tablespoon garam masala
    • 1 tablespoon salt (or to taste)
    • 1/2 bunch fresh coriander, chopped
    • 2 eggs, beaten
    • vegetable oil, for frying

    Prep:30min  ›  Cook:30min  ›  Extra time:30min  ›  Ready in:1hr30min 

    1. Place lentils in a bowl. Pour in enough water to cover and let soak, at least 30 minutes. Drain.
    2. Combine drained lentils, water, chicken, onion, green chillies, ginger-garlic paste, garam masala and salt in a large saucepan. Bring to the boil; reduce heat and let simmer until water has been mostly absorbed and lentils are soft, 20 to 25 minutes.
    3. Place the lentil mixture in a food processor and pulse until smooth. Mix in coriander.
    4. Shape mixture into small patties and dip into beaten eggs.
    5. Heat 2 tablespoons oil in a large frying pan over medium heat. Pan-fry patties in batches, adding more oil if needed, until golden brown, about 3 minutes per side.


    To make the kebabs softer, add 1 egg to the mixture before shaping. You can freeze the kebabs for a month or longer after shaping them; simply thaw and fry as above.

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