For a richer flavor, consider adding a tablespoon of ghee (clarified butter) to the skillet while pan-frying. Adjust the amount of green chilies to your preferred level of spiciness. If the mixture is too wet to form patties, add a tablespoon of breadcrumbs or chickpea flour to help bind it. Shami Kebabs can be made ahead of time and stored in the refrigerator for up to 2 days. Reheat gently in a skillet or oven before serving. Serve hot with a side of mint chutney, raita (yogurt sauce), or your favorite dipping sauce.
Shami Kebab
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PREP TIME30 mins
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COOK TIME31 mins
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TOTAL TIME1 hrs 31 mins
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SERVING4 People
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VIEWS12
Embark on a culinary journey to the heart of the Indian subcontinent with these exquisite Shami Kebabs. A symphony of flavors and textures, these delicate patties are a true celebration of Pakistani, Punjabi, Indian, and Bangladeshi cuisine. Perfect as an appetizer or a light meal, they're traditionally served with sweet chili sauce or plum chutney for a delightful contrast.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate47 g
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Cholesterol148 mg
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Fiber21 g
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Protein46 g
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Saturated Fat2 g
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Sodium2128 mg
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Sugar6 g
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Fat12 g
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Unsaturated Fat0 g
Follow The Directions
01
StepSoak the Lentils: Place the yellow lentils in a bowl and cover with water. Let them soak for at least 30 minutes. This step helps soften the lentils and reduces cooking time. Drain well. (30 minutes)
02
StepCombine and Simmer: In a large pot, combine the drained lentils, 4 1/4 cups of water, ground chicken, diced onion, chopped green chilies, ginger-garlic paste, garam masala, and salt. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently until most of the water has been absorbed and the lentils are tender. (20-25 minutes)
03
StepProcess to Perfection: Transfer the lentil mixture to a food processor. Pulse until you achieve a smooth, consistent texture. Be careful not to over-process; you want it to be well-blended but not pasty.
04
StepInfuse with Freshness: Stir in the chopped cilantro into the lentil mixture. The fresh cilantro adds a vibrant aroma and flavor.
05
StepShape and Coat: Shape the mixture into small, flat patties. Dip each patty into the beaten eggs, ensuring it is fully coated. This will give the kebabs a beautiful golden crust when fried.
06
StepPan-Fry to Golden Brown: Heat vegetable oil in a large skillet over medium heat. Carefully place the patties in the hot oil, ensuring not to overcrowd the pan. Pan-fry in batches for about 3 minutes on each side, or until they turn a rich, golden brown color. (6 minutes per batch)
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Sylvan Gusikowski
Jun 29, 2025These kebabs were a hit at my party! Everyone loved the flavor and texture.
Meagan Robel
Jun 20, 2025I added a pinch of turmeric for extra color and it worked great!
Tremaine Ondricka
Jun 17, 2025The ginger-garlic paste really makes a difference. I will definitely be making these again.
Felicia Predovic
Jun 4, 2025The spice level was just right for me. Thanks for the delicious recipe!
Clark Mccullough
May 30, 2025I followed the recipe exactly and they turned out perfectly. So easy to make!