How to make shami kabab chiken shami kabab recipe


  1. Cooking Lentils:
    Drain any excess water.
  2. Preparation of Meat:
  • In a large pot, combine minced meat, boiled chana dal, chopped onion, green chilies, ginger-garlic paste, turmeric powder, red chili powder, cumin powder, coriander powder, and salt.
  1. Cooking Meat Mixture:
  • Cook the mixture on low heat until the meat and lentils are thoroughly cooked, and the mixture becomes dry. This may take around 20-30 minutes.
  1. Cooling the Mixture:
  • Let the mixture cool down to room temperature.
  1. Grinding:
    You can use a food processor or grinder for this.
  2. Adding Fresh Herbs:
  • Transfer the ground mixture to a bowl and add chopped fresh coriander leaves and mint leaves. Mix well.
  1. Shaping Kababs:
    If the mixture is too soft, you can add breadcrumbs to bind it together. Optionally, you can beat an egg and mix it with the kabab mixture for added binding.
  2. Frying:
  • Heat oil in a pan for shallow frying or deep frying.
  1. Draining Excess Oil:
  • Place the fried kababs on a paper towel to drain excess oil.
  1. Serving:
    • Serve hot with mint chutney, yogurt sauce, or your favorite dip.

Enjoy your homemade shami kababs! They make for a delicious appetizer or can be served with naan or rice as a main course.

Shami kabab is a popular South Asian dish made with minced meat, usually beef or lamb, and lentils. It’s flavored with a blend of aromatic spices and herbs’


  • 1/2 cup split Bengal gram (chana dal), soaked for a few hours
  • 1 medium-sized onion, finely chopped
  • 2-3 green chilies, finely chopped
  • 1 tablespoon ginger-garlic paste
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon garam masala
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • Salt to taste
  • 1/4 cup chopped fresh coriander leaves
  • 1/4 cup chopped fresh mint leaves
  • 1 egg (optional)
  • Oil for frying

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