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Shami Kebabs
4.9 from 28 votes

Shami Kebabs

These Shami Kebabs are full of flavour, crispy on the outside and soft, smooth and silky inside.

Prep Time
1 hr
Cook Time
1 hr
Additional Time
30 mins
Total Time
2 hrs
Servings: 8 people
Calories: 4093 kcal
Course: Side Dish, Main Course, Appetizer, Snacks
Cuisine: Indian

Ingredients

Cooking the mince
  • ½ kg ground lamb 1 lb, with fat
  • ½ kg ground beef 1 lb, with fat
  • 190 g chana dal 1 cup
  • 1 tablespoon red chili flakes
  • 1 tablespoon garam masala
  • 2 tablespoons ginger chopped small
  • 5 medium cloves garlic chopped small
  • 2 teaspoons cumin powder
  • 350 ml water 1½ cups, warm
Add to cooked meat mixture
  • 2 whole bird's eye chili finely chopped, adjust quantity according to taste, green
  • 2 teaspoons salt adjust to taste
  • 1 teaspoon black pepper freshly ground
  • 1 large onion diced small
  • 8 g cilantro coriander leaves, ½ cup, chopped roughly (optional)
  • 5 g mint 3 tablespoons, chopped roughly (optional, leaves
Frying
  • 6 medium/large egg lightly beaten
  • vegetable oil to shallow fry

Instructions

Cook the meat
    Cup of Yum
  1. Rinse and soak 190 g chana dal in water till fully submerged for at least 1 hour.
  2. In a heavy bottomed saucepan, on medium heat, add the drained split peas, ½ kg mince lamb, ½ kg mince beef, 2 teaspoons salt , 1 tablespoon red chilli flakes, 1 tablespoon garam masala, 2 teaspoons cumin powder, 5 medium cloves garlic, 2 tablespoons ginger, 1 teaspoon freshly ground black pepper and 350 ml warm water and mix well. 
  3. Cover and cook on low heat stirring occasionally till the chana dal softens and the water has evaporated (45-50 minutes). The mixture should be a moist paste. Remove from heat and set aside to cool. 
  4. Use a stick blender to blend the mixture to a smooth paste. Then cover and set aside to cool down to shape into patties.
After blending
  1. Add 1 large onion, 2 whole birds eye green chillies, 5 g mint leaves and 8 g cilantro then mix well.
  2. Shape into balls (size of a golf ball) and flatten to make round patties.
Frying
  1. Coat each patty in the beaten egg mix (6 medium/large eggs) then lightly fry in vegetable oil on either side till golden. Serve warm with a green chutney.

Notes

  • Cooking time for chana dal can vary depending on how fresh it is as old stock may take nearly twice as long to cook. 
  • *If using goat meat, use 1 kg goat mince. 
  • The red meat should have some fat content so the kebabs remain moist and do not fall apart.
  • If using lean mince or for chicken shami kebabs, mix in an extra beaten egg to help keep the shape.
  • Store leftovers in a sealed container and keep in the fridge for  3-4 days or in the freezer for up to a month.

Nutrition Information

Calories 409.3kcal (20%) Carbohydrates 16.6g (6%) Protein 35.5g (71%) Fat 22.4g (34%) Saturated Fat 9.2g (46%) Trans Fat 0.5g (25%) Cholesterol 119mg (40%) Sodium 107.5mg (4%) Fiber 6.1g (24%) Sugar 1.8g (4%) Vitamin A 0IU (0%) Vitamin C 1.7mg (2%) Calcium 70mg (7%) Iron 2.3mg (13%)

Nutrition Facts

Serving: 8 people

Amount Per Serving

Calories 4093

% Daily Value*

Calories 409.3kcal 20%
Carbohydrates 16.6g 6%
Protein 35.5g 71%
Fat 22.4g 34%
Saturated Fat 9.2g 46%
Trans Fat 0.5g 25%
Cholesterol 119mg 40%
Sodium 107.5mg 4%
Fiber 6.1g 24%
Sugar 1.8g 4%
Vitamin A 0IU 0%
Vitamin C 1.7mg 2%
Calcium 70mg 7%
Iron 2.3mg 13%

* Percent Daily Values are based on a 2,000 calorie diet.