Shami Kabab Recipe with step by step photos and video instructions is a great dish that can be served as an appetizer, or with tea, as a side dish, or taken along when you go for a picnic. Just like the mutton cutlets, these are great make-ahead kababs.
Shami Kabab recipe is a hit among kids and adults alike. Fun and easy to make, you can get your kids involved while making the pattis for the shami kabab.
What is Shami Kabab?
Shami Kabab is nothing but a form of mutton cutlet or pattice that is made with lamb meat and bengal gram. Other spices, like garam masala, are added to enhance the flavor.
Many such kabab recipes are popular not only in India but also are very common around the world. The basic ingredient for kebabs is usually mutton but it can very well be substituted by chicken or fish or even veggie. But then the taste won’t be the same without the meat.
Can we make the shami Kabab ahead of time?
You can make the shami kabab and freeze it during the weekend and have a quick dish ready during weekday by just removing from freezer and frying it. Shami Kabab recipe is a great alternative for grilling and barbecue.
You can make during Ramadan month as it can made in advance and stored and cooked instantly and not spent hours in the kitchen. Shami kabab recipe is good for both suhoor as well as iftar.
If you are new to cooking and are in quest of easy yet delicious recipes then you must surely try this recipe of Shami Kebab. The clandestine of making the finest Shami Kabab recipe is exposed in this recipe.
What is the origin of the Shami Kabab?
The origin of the Shami Kabab name is a mystery. Shami Kabab literally means Syrian Kabab in Arabic. Some are of the opinion that these shami kababs were introduced to India and Pakistan during the Mughal era by Muslim emigrants from the Middle East. They had employed cooks from all over the Muslim world to serve in the royal kitchens. But whatever the history, the shami kabab is surely a delightful and tasty dish.
Deep frying the mutton discs bring out an amazingly delicious flavor and they can just be relished as it is as a snack. But you can always serve them with the mint chutney for the maximum taste.
I am sure once you make them, you will be compelled to try them out again and again as even the ingredients found in them will be easily available right in your pantry now.
Pro Tips / Important things to remember while making this Shami kabab recipe
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Step by Step Pictorial Process of making the Shami Kabab recipe
1. Add mutton, onion, bengal gram and other ingredients except for oil, coriander leaves and egg to a pan along with water. Cook until the mutton is done. Completely dry the water from it.
2. Allow to cool and transfer to a food processor along with egg, coriander leaves.
3. Process until it forms a paste. Refrigerate for an hour.
4. Make into desired shapes.
5. Heat oil in a pan and place the shamis. You can either shallow fry them or deep fry.
6. Fry on both sides till golden brown in color. Serve hot along with onion rings and lemon wedges.
Serving Suggestions:Serve hot immediately. You can serve this as a snack or as a side dish. |
For more similar recipes you can try
Let’s learn how to make shami kabab recipe
Shami Kabab Recipe
Ingredients
- 500 gm mutton mince
- 2 small onions roughly cut
- 2 cups water
- 1/2 cup bengal gram / chana dal
- 2 green cardamom
- 1 inch cinnamon stick
- 1 tsp coriander seeds
- 2 green chili
- Salt to taste
- 1 egg
- 1 tsp turmeric powder
- 1 tsp red chilli powder
- 4 to 5 garlic cloves
- handful of coriander leaves / cilantro
- oil for frying
Instructions
- In a pan, add the meat mince, onion, water, chana dal, cardamoms, cinnamon, salt, turmeric powder, red chilli powder, coriander seeds and garlic.
- Bring the mixture to a boil and then lower the heat.
- Cook everything till all the water has evaporated from it and the meat is tender. If the water is present in the mixture, the binding of the kabab will be difficult and they will just fall apart
- Remove the pan from the heat and set aside to cool. You can remove the whole spices as they do not grind well.
- Grind the meat in a food processor along with the green chillies, and coriander leaves and egg.
- Divide the mixture equally into small lemon sized portions and shape each of them into a circle.
- Heat the oil in a pan and fry the shamis until they golden brown in color
- Remove and drain the excess oil on kitchen towels. Serve hot with mint chutney.
- You can even store them in the refrigerator for up to 2 days.
Video
Nutrition
Signing off until next time,
Fareeha.
This recipe was originally published in October of 2016. Step by step photos and video have been added for better understanding. The recipe has been made printable in December 2018.
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Farah says
Tried out your kache Kheeme ke kabab. They turned out Yumm. …. Were over in a jiffy. Everyone loved it. Jazakallahukhair .
Fa's Kitchen says
Hi Farah,
I am so glad your family liked it. Do try out other dishes and lemme know the feedback. Thank you for your feedback!
Rahul Sharma says
These are not Kachhe Waale, right?
I had them recently, for that first and last time ever! They scratch the throat!
These, I intend to make before Saturday and shall let you know that how it went.
Ra.
Fa's Kitchen says
No, Ra! These are not the Kache wale kabab. You can try those https://www.faskitchen.com/kache-keema-ke-kabab-recipe-how-to-make-kache-keema-ke-kabab/ too. I wonder why it didn’t suit you!!
Do let me know your feedback after trying them. Will be waiting:)
Rahul Sharma says
I had to move to Manali for 2-3 months and thus couldn’t try either! 🙁
Maybe, I will bring my stove here and start cooking and shall then try. I am keeping this tab/window open in the phone.
Fareeha says
Oh no! I hope you get to try both the recipes pretty soon. I will be waiting for your feedback on them till then.
Sinead Healy says
What makes the red colouring in the shami kebab.
Fa's Kitchen says
Hi Sinead.
Nothing actually. They would turn brown like displayed in the picture after they are fried. I haven’t added any artificial color or flavors. Hope that helps.
Sinead Healy says
Thank you.
ritika says
Hi i made the kebabs but while frying they sort of disintegrated in the oil and became very small, i made it exactly and the mixture was dry so cannot understand what happened.
thanks
Ps the taste was yum
Fa's Kitchen says
Hi Ritika,
I believe you might have cooked the mixture too dry. Turn off the heat when the water has evaporated completely and do not let the mutton dry by cooking further.
But if in case you end up with similar situation, do not worry, you can always add an egg to the mixture. It will not only moisten your shami kababs but also help to hold the shape and not let it break while being fried. Always do trial by frying 1 shami kabab.
Just beat an egg or 2 and mix with mutton mixture. That should do the trick.
Farah says
Assalam Alaykum, you mentioned above that cooking the mix. too much can make it dry as a result kebabs can break while frying. Why is it so?
Fareeha says
You can add an egg if it breaks. That will help in binding the dough and wont disintegrate.
Shaida says
Hi, video shows that you add Onion but the recipe doesn’t. Please clarify. Thanks
Fa's Kitchen says
thanks for pointing it out. we do add onion
Andrea says
Just found your website and am loving the recipes! how much onion is required? Is it cooked with the mutton? Can’t wait to try this recipe!
Fa's Kitchen says
You would need 2 small sized onions. Hope you enjoy it.
Vijay Mathur says
how the peas green color is maitaied in peas pulao after cooking?
Fa's Kitchen says
Hi Vijay,
I would suggest you add the peas to the rice tht you cook. It will give you perfectly cooked and vibrant peas.
Tabassum says
Today I’m trying ur shami kebab recipe I hope it goes well… N I love all Pakistani recipes….I often try at home.
Fa's Kitchen says
I hope you loved the Shami Kabab. Do let me know your valuable feedback.
Amy says
Amazing !!!! If I substitute ground goat or lamb with ground pork how will it effect the recipe ??? Could someone please share their perspective
Meena says
I don’t have access to mutton. I live in New York and due to the pandemic I can’t go to Indian grocery store. Can I use beef instead?