Shami Kebab (Mutton or Chicken) Recipe
Cook Time: 10 minutes
Prep Time: 1 hour
Total Time: 1 hour 10 minutes
Category: Lunch / Snacks
Servings: 3-4 kebabs per person
Difficulty: Medium
Description
Shami Kebabs are a timeless favorite in many households, loved for their tender, spiced meat and crispy exterior. Growing up, these kebabs were a staple in our home, made every week by my mother, and they always brought smiles to everyone at the table. They can be made in advance and frozen, then fried whenever you’re craving them, making them the perfect snack or lunch dish. Whether you’re using chicken or mutton (lamb), these kebabs never fail to impress with their depth of flavor and satisfying texture. Serve them with chapati or a fresh salad for a complete meal that’s sure to please.
Ingredients
| Ingredient | Quantity |
|---|---|
| Onions | 125 grams |
| Garlic | 3 cloves |
| Fresh ginger | 4 grams |
| Ground coriander | 2 teaspoons |
| Ground black pepper | 150 grams |
| Ground cloves | 2 teaspoons |
| Ground cinnamon | 2 teaspoons |
| Cardamom powder | 1 teaspoon |
| Red chili powder | 1 teaspoon |
| Ground lamb (or chicken) | 900 grams |
| Salt | 2 teaspoons |
| Eggs | 2 |
| Fresh coriander leaves | 2-3 tablespoons |
| Split peas | 2 tablespoons |
Nutritional Information (per serving)
| Nutritional Information | Amount |
|---|---|
| Calories | 4518.1 kcal |
| Fat Content | 357.5 grams |
| Saturated Fat Content | 113.7 grams |
| Cholesterol Content | 1087.8 mg |
| Sodium Content | 5443.1 mg |
| Carbohydrate Content | 128.5 grams |
| Fiber Content | 43.8 grams |
| Sugar Content | 28.3 grams |
| Protein Content | 200.2 grams |
Instructions
-
Prepare Split Peas: Start by soaking the split peas in water for about 2 hours. If you’re short on time, you can also pour boiling water over them and let them soak for about 20 minutes. This helps to soften the peas, making them easier to cook and blend later.
-
Chop Onions: Peel and roughly chop 2 onions. These will be used in the cooking process and also as a filling for the kebabs.
-
Prepare Ginger and Garlic: Peel and chop the fresh ginger and garlic into small pieces. These aromatics will form the base of your kebab flavor.
-
Cook the Onions, Ginger, and Garlic: Heat oil in a large, heavy-bottomed pan over medium heat. Add the chopped onions and cook until they begin to soften and turn translucent. Then, add the ginger and garlic along with all the powdered spices (ground coriander, black pepper, ground cloves, cinnamon, and cardamom). Stir well and let them cook for another minute, allowing the spices to bloom and release their fragrance.
-
Add Meat and Split Peas: Add the ground lamb (or chicken, if preferred) to the pan, followed by the soaked split peas. Stir the mixture constantly, ensuring the meat and peas blend well. Continue cooking until the mixture changes color and the peas begin to soften slightly. The mixture should dry out, and you should not see any water remaining. Allow it to cool completely before proceeding.
-
Blend the Mixture: Once the meat and peas have cooled, transfer the mixture to a food processor. Pulse it to form a smooth, homogeneous paste. Be sure to stop occasionally to scrape down the sides and ensure even blending.
-
Check Seasoning: Taste the paste and adjust the seasoning if necessary, adding more salt or spices to your liking. If the mixture feels too dry, you can add a tablespoon of yogurt to moisten it.
-
Mix in the Eggs: Transfer the blended paste to a bowl. Crack the eggs into the mixture and mix them in thoroughly. It’s best to mix by hand to get a smooth, cohesive dough-like consistency.
-
Prepare Onion Mixture: Peel and chop the remaining onion, and combine it with freshly chopped coriander leaves. This mixture will serve as the flavorful filling for your kebabs.
-
Shape the Kebabs: Take small spoonfuls of the kebab mixture and form them into walnut-sized balls. Press your thumb gently into each ball to create an indent.
-
Add the Onion Filling: Spoon a small amount of the onion-coriander mixture into the indent of each kebab ball. Carefully reform the kebab around the filling, sealing the edges as you go. Flatten the balls slightly using the palms of your hands to form the classic round shape of shami kebabs.
-
Fry the Kebabs: Heat oil in a shallow frying pan over medium-high heat. Once the oil is hot, add the shaped kebabs, being careful not to overcrowd the pan. Fry the kebabs for 2-3 minutes on each side, turning them carefully to ensure they brown evenly and become crisp on the outside.
-
Drain and Serve: Once cooked, remove the kebabs from the pan and drain them on paper towels to remove any excess oil. Serve the kebabs hot with chapati (flatbread) and a fresh salad on the side. They also pair beautifully with a tangy yogurt dip.
Tips for Perfect Shami Kebabs
- Freezing for Later: You can prepare these kebabs in advance, freeze them raw, and fry them whenever needed. To freeze, arrange the kebabs in a single layer on a baking sheet and freeze until firm. Then, transfer them to a ziplock bag or airtight container. When ready to cook, fry directly from the freezer.
- Adjusting Spices: If you prefer your kebabs less spicy, feel free to reduce the amount of chili powder. The beauty of this recipe is in how customizable it is to your taste.
- Use Chicken for a Lighter Option: While traditional shami kebabs are made with lamb, you can easily swap in chicken for a leaner version of this dish. Just be sure to adjust the cooking time as chicken cooks faster than lamb.
Conclusion
Shami Kebabs are an incredibly versatile dish that can be enjoyed as a quick lunch, a hearty snack, or even as a party appetizer. They’re packed with flavor, easy to prepare, and can be made in large batches for freezing, making them perfect for busy days. Whether you’re serving them for a casual brunch or as part of a larger feast, these kebabs will always be a crowd-pleaser. Enjoy the rich flavors and crispy texture, and share the joy of a beloved family recipe with those you care about!
