Shami Kabab

Shami Kabab

Shami Kabab

Enjoy a taste of heaven.

Shami Kabab

Who doesn’t want to eat shami kabab?

Shami kabab is one of the best dish eaten in Asian countries. I usually make a shami kabab sandwich for my husband for work. I love to eat shami kabab with rice specially.

Shami Kabab is the specific dish that my mum taught me and it always brings me back to my younger days where my mum would make shami kababs hand roll each ball with a perfect combination of meat and salt and pepper.

It can be served as an appetizer. We can make them and freeze them till long. It tastes remain the same. We can make it even for the month of Ramadan in advance to make your life easy. It is a healthy and a protein-based dish to be served.

Everyone should try this recipe as it is easy to cook and make. The main amazing thing to eat with this is a tamarind chutney or with the chili garlic sauce. Try to make shami kabab with a beef boneless as that tastes supreme.

I remember that I used to eat this kabab with nan in my school at my home time with my sister and friends. That was the best and memorable time ever.


  • 1 cup daal chana
  • 2 cups water
  • 2 tbsp coriander seeds, crushed
  • 4 red whole chilies
  • 6 cloves of garlic
  • 1 kg beef boneless cubes/mutton boneless
  • 1 tbsp salt
  • 1 egg
  • 1 onion, chopped
  • 2 green chilies
  • 2 tbsp fresh coriander, chopped


Soak daal chana for almost an hour or overnight.

Boil water with coriander seeds, red whole chilies, garlic, and soaked chana daal. (You can also pressure cook for 10 minutes).

When the water is half done, add beef cubes and salt. Mix them thoroughly and cook over medium heat for 20-25 minutes.

When water is absorbed and dried, remove it from the stove oven and put aside to cool down.

In an electric mixer, chop the mixture to a smooth consistency.

Take out in a bowl and refrigerate for 1 hour.

Mix in beaten eggs, onion, spring onion, green chilies and some freshly chopped coriander or mint if you like with your hands. If you feel the mixture a bit dry, add one more egg (a little at a time) and mix until you find the consistency.

Shape into small flat circles refrigerate them for 10 more minutes.

Fry each kabab in oil and cook both sides till brown and serve hot with a spicy sauce or tamarind sauce.


  • You can freeze shami kabab for about 1 month.
  • You can grill shami kabab instead of frying.







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