Pakistani Shami Kebabs


Experience the authentic flavors of Pakistan with our traditional Shami Kebabs! These delectable kebabs are made with a blend of tender beef, fragrant spices, and lentils, creating a rich and savory treat. Whether you’re serving them as a snack, appetizer, or part of a main meal, these kebabs are sure to impress with their melt-in-your-mouth texture and irresistible taste.

Preparation time: 30 minutes
Cooking time: 45 minutes
Resting time: N/A
Total time: 1 hour 15 min
Serves: makes about 12 kebabs


  • 250g boneless beef, cubed
  • 100g split Bengal gram lentils (chana dal), washed and soaked for 2 hours
  • 1 medium onion, finely chopped
  • 2-3 green chilies, finely chopped
  • 2-3 cloves garlic, minced
  • 1-inch piece of ginger, minced
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon garam masala
  • Salt, to taste
  • 2 tablespoons chopped fresh coriander leaves
  • 1 egg, beaten
  • Oil, for frying


  1. In a large pot, combine the beef, soaked lentils, onion, green chilies, garlic, ginger, cumin seeds, coriander seeds, turmeric powder, red chili powder, garam masala, and salt.
  2. Add enough water to cover the ingredients and bring to a boil. Reduce the heat to low, cover, and simmer until the meat and lentils are tender and the water has evaporated, about 30-40 minutes.
  3. Remove from heat and let the mixture cool slightly.
  4. Transfer the mixture to a food processor and blend until smooth. You may need to add a little water to help the blending process.
  5. Transfer the mixture to a bowl and add the chopped coriander leaves. Mix well.
  6. Take a small portion of the mixture and shape it into a flat round kebab.
  7. Dip the kebab into the beaten egg, coating it evenly.
  8. Heat oil in a frying pan over medium heat. Fry the kebabs in batches until golden brown and crispy on both sides, about 3-4 minutes per side.
  9. Remove the kebabs from the pan and drain on paper towels.
  10. Serve hot with chutney or raita.

These kebabs can be frozen after shaping. Just place them on a tray lined with parchment paper, freeze until firm, then transfer to a freezer bag or container. They can be fried directly from frozen, adding a few extra minutes to the cooking time.

Nutritional Info:
Calories: 120
Carbs: 9g
Protein 8g
Fat 6g

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