Shami Kebab

Crisp outside, melt-in-the-mouth inside — authentic Shami Kebabs blend tender beef, chana dal, and warm whole spices into the perfect patty. Pan-fried golden, they are a beloved Pakistani snack, tea-time treat, and lunchbox star.

Prep time

25 mins

Cook time

35 mins

Total time

1 hr

Servings

4 servings

Calories

380

Ingredients

• 1 lb (500 g) boneless beef, cut into chunks
• 1/2 cup chana dal (split Bengal gram), soaked 2 hours
• 1 medium onion, quartered
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 1 (2-inch) cinnamon stick
• 4 green cardamom pods
• 6 whole cloves
• 1 teaspoon black peppercorns
• 1 tablespoon red chili flakes
• 1 teaspoon cumin seeds
• 2 eggs, beaten
• Salt to taste, plus oil for shallow frying

Instructions

1. Place the beef, soaked and drained chana dal, onion, ginger paste, garlic paste, cinnamon, cardamom, cloves, peppercorns, chili flakes, cumin seeds, and salt in a large pot. Add 3 cups water and bring to a boil.
2. Lower the heat, cover, and simmer for 30 to 35 minutes until the beef is very tender and the dal is soft. Uncover for the last 10 minutes so all the water evaporates — the mixture must be completely dry.
3. Remove the cinnamon stick and any whole cardamom pods you can find. Let the mixture cool slightly, then grind it in a food processor into a smooth, thick paste.
4. Transfer the paste to a bowl and knead for 2 minutes until it holds together firmly. If it feels too soft, mix in 1 to 2 tablespoons of chickpea flour.
5. Divide into 12 equal portions and shape each into a smooth round patty about 2.5 inches wide. Dip each patty in the beaten egg, coating both sides.
6. Heat 1/4 inch of oil in a large nonstick skillet over medium heat. Fry the patties in batches for 3 to 4 minutes per side until deep golden and crisp.
7. Drain on a wire rack or paper towels for 1 minute so they stay crisp.
8. Serve hot with mint chutney, sliced onions, and lemon wedges — or tuck into buns with salad for the classic shami burger.

Pro tips

• The mixture must be bone-dry before grinding — any leftover water makes the kebabs fall apart in the pan.
• Chill the shaped patties for 20 minutes before frying for extra-firm kebabs that hold their shape.
• Keep the oil at medium heat; too hot burns the egg coating before the inside warms through.
• Freeze uncooked patties between parchment sheets for up to 2 months — fry straight from frozen, adding 2 extra minutes.

Frequently asked questions