Tender meat patties made from beef and split chickpea lentil. Perfect to serve as side or make a big batch for freezing.
Shami Kebabs are one of all-purpose dishes, serve them as a side with Pea Pulao or make a sandwich for a quick lunch. They also make for a great snack item for teatime. In most of the Pakistani household you find a batch of Shami kebabs in the freezer. It is actually so handy to have them in the freezer, just reheat and they are ready.
What is Shami Kebabs?
Shami Kebabs are meat patties made from meat, lentil and spices.
There are many versions of shami kebabs, they can be made from mince/ground meat or boneless beef and even chicken.
Mostly kebabs like Seekh Kebabs or Gola Kababs are made from raw meat and then fried or grilled. Shami kebabs are cooked first and then fried.
How to Make Shami Kebabs
Shami kebabs are not intimidating as they appear to be. It’s a lot easier if you use pressure cooker but it’s doable in a pot as well.
- Put meat, split chickpea and spices in a pressure cooker with little water. Cook for around 20 minutes. The meat will be very tender, nearly falling apart and no moisture in it.
- Transfer the mixture in a bowl and using a heavy wooden spoon mash mix the meat untill it forms a smooth . You can also use food processor for this tep. Allow the meat mixture to cool down and pulse.
- Add egg and chopped coriander, mix with hands until well combined.
- Make small patties and shallow fry.
Tip To Make Even Sized Kebabs have a little hack that i use to make kebabs which makes the process quicker and results in even sized shami kebabs.
Take a small lid of a bottle line it with cling, press some meat mixture in it and then turn it over to release it. Thats it.
Watch How to Make Shami Kebabs
What Sort of Meat to use for Shami Kebabs?
Authentic Shami kebabs are made from beef chunks. Ground/mince meat is also widely used but there is a bit of difference in the texture not as much in the taste as such.
You can also use boneless chicken as well to make chicken shami kebabs. The cooking time varies for chicken.
How to Freeze The Shami Kebabs
I like to freeze the fully cooked kebabs. Once they are fried allow them to cool down, put them in an air tight container or zip lock bag.
When ready to consume, thaw them slightly or microwave them for a minute. Then heat them in a pan with little oil.
Serving Ideas for Shami Kebabs
Here are some of the ways I enjoy Shami Kebabs. Try any of these or be inspired to find your own combination:
- Serve them with tomato sauce, chilli sauce or Mint Chutney and enjoy with cup of tea.
- Make a sandwich with your favourite bread and sauce. Toast the bread slightly or enjoy it untoasted.
- Make a shami kebab burger, add any cheese, salad leaves and sauce and build your own burger.
- Serve the kebabs as a side with Pea Pulao
Other Kebabs Recipe to Try
Turkish Adana Kebabs
Gola Kababs
Seekh Kebabs
Lamb Shish Kebabs
Perfect Shami Kebabs
Ingredients
- 1 kg Boneless Beef (Cut In CUbes) See Notes
- ¾ cup Split Chickpea lentil
- 1 Medium Onion
- 1 cup Coriander/Cilantro
- 2-3 Green Chilliies
- 1½ tsp Red Chilli Powder
- 1 tsp Coriander Powder
- 1 tsp Cumin
- ½ tsp Tumeric Powder
- 1½ tsp Garam Masala
- Salt to taste
- 2 Eggs
- Oil for Shallow Frying
Instructions
- Wash and soak split chickpea lentil for around 1 hr or more.
- In a Pressure cook add meat, split chickpea lentil, onion, green chilli and all the spices except garam masala. Add 1 cup of water , cover the pressure cooker and cook for 20 minutes.
- After 20 minutes meat would be tender and falling apart. If there is some water in the meat, dry it off on high heat.
- Transfer a mixture into a wide dish or bowl. Using a heavy wooden spoon or potatoe masher pound the meat until it becomes pulled apart and forms a mixture.
- Add chopped corriander/cilantro, green chillies, garam masala and eggs. Mix until combined well.
- Divide the mixture into small portions and make patties.
- In a pan heat oil and shallow fry kebabs while turning them over. Once golden on both sides drain them over a paper towel.
- Serve Immediately with sauce of your choice.
