Shami Kebab (Chicken, Lamb, Mutton & Beef)

Shami Kebab is a beloved dish across the Indian subcontinent, known for its tender texture and rich flavors. Originating from the Mughal era, these pan-fried patties combine meat, lentils, and aromatic spices to create a versatile delicacy enjoyed as a snack, appetizer, or main course.

What Is Shami Kebab?

Shami Kebab is a type of kebab composed of minced meat (commonly beef, but also lamb, mutton, or chicken), ground chickpeas (chana dal), egg as a binder, and a blend of spices. The mixture is shaped into small patties and shallow-fried until golden brown. This dish is popular in Indian, Pakistani, and Bangladeshi cuisines and is often served with chutney, onions, and lemon wedges.

Choosing the Right Meat

Shami Kebabs can be made with various meats, each offering a distinct flavor and texture:

• Beef: Provides a rich and robust flavor.
• Lamb/Mutton: Offers a tender and slightly gamey taste.
• Chicken: A leaner option with a milder flavor.

The choice of meat can be tailored to personal preferences or dietary requirements.

Ingredients Overview

A typical Shami Kebab recipe includes:

• Meat: 500 grams of your chosen meat (beef, lamb, mutton, or chicken).
• Chana Dal: 200 grams, soaked for a few hours.
• Onions: 1 large, sliced.
• Garlic: 1 tablespoon, chopped.
• Ginger: 1 tablespoon, chopped.
• Green Chilies: 2-3, sliced.
• Whole Spices: Cumin seeds, black peppercorns, cloves, and cinnamon stick.
• Salt: To taste.
• Eggs: 2 (one for binding, one for coating).
• Fresh Coriander and Mint Leaves: A handful, chopped.
• Oil: For frying.

These ingredients can be adjusted based on taste preferences and availability.

Step-by-Step Preparation

1. Cooking the Meat and Lentils

• In a large pot, combine the meat, soaked chana dal, onions, garlic, ginger, green chilies, whole spices, and salt.
• Add enough water to cover the ingredients and cook until the meat is tender and the water has evaporated.
• Allow the mixture to cool.

2. Grinding the Mixture

• Remove any whole spices if desired.
• Grind the cooled mixture into a fine paste using a food processor.
• Add one egg and the chopped fresh herbs to the mixture, mixing thoroughly.

3. Shaping the Kebabs

• Divide the mixture into equal portions and shape them into round, flat patties.

4. Frying the Kebabs

• Beat the second egg in a bowl.
• Dip each patty into the beaten egg, coating both sides.
• Heat oil in a frying pan over medium heat.
• Fry the patties until golden brown on both sides.
• Drain excess oil on paper towels.

This method ensures a crispy exterior while maintaining a moist and flavorful interior. 

Serving Suggestions

Shami Kebabs are versatile and can be served in various ways:

• Appetizer: With mint chutney and sliced onions.
• Main Course: Accompanied by naan or rice.
• Snack: In a sandwich or wrap with fresh vegetables and sauces.
• Bun Kebab: As a patty in a burger-style bun, popular in Pakistani street food. 

Storage and Make-Ahead Tips

Shami Kebabs are excellent for meal prep:

• Refrigeration: Store cooked kebabs in an airtight container for up to 3 days.
• Freezing: Place uncooked or cooked patties between layers of parchment paper in a freezer-safe container. They can be frozen for up to 2 months.
• Reheating: Thaw frozen kebabs in the refrigerator and reheat by pan-frying or baking until heated through.

This makes them a convenient option for quick meals or unexpected guests.

Conclusion

Shami Kebabs are a testament to the rich culinary traditions of South Asia, offering a delightful blend of flavors and textures. Whether you prefer beef, lamb, mutton, or chicken, this dish is sure to satisfy your taste buds. With the ability to prepare in advance and serve in various ways, Shami Kebabs are a versatile addition to any meal.