Shami Kababs are delicious, melt-in-your-mouth patties made with minced meat, lentils, and aromatic spices. They are crispy on the outside, soft on the inside, and absolutely bursting with flavor!

Perfect for snacks, appetizers, sandwiches, or even a side with biryani, these kababs can be made ahead and frozen, making them a great meal-prep option. Serve them with chutney, parathas, or stuffed inside a burger for a fusion twist!

🛒 What You’ll Need

For the Kababs:

½ kg (1 lb) boneless beef or mutton (or chicken for a lighter version)
½ cup chana dal (split Bengal gram), soaked for 1 hour
1 medium onion, chopped
4 garlic cloves, minced
1-inch piece of ginger, minced
2 green chilies, chopped
1 tsp salt (adjust to taste)
1 tsp cumin powder
1 tsp coriander powder
½ tsp garam masala
½ tsp red chili powder (adjust to spice preference)
1 tsp black pepper
1 bay leaf
1 cinnamon stick
2 cups water (for boiling)
1 egg (for binding)
2 tbsp fresh coriander, chopped
1 tbsp lemon juice

For Frying:

½ cup breadcrumbs (if needed for binding)
1 egg (for coating before frying)
Oil for shallow frying

👩‍🍳 Pro Tips for Perfect Shami Kababs

Don’t Overcook the Lentils – The dal should be soft but not mushy; this helps bind the kababs properly.
Chill the Mixture Before Shaping – Refrigerating for 30 minutes makes it easier to handle.
Adjust Spice Levels – If making for kids, reduce red chili and black pepper.
Freeze for Later – Make the patties and freeze them raw or cooked for easy future meals.
Crispier Kababs? – Dip in egg before frying for a golden, crispy crust.

🔄 Substitutions & Variations

No Chana Dal? Use boiled mashed potatoes instead.
Gluten-Free? Skip breadcrumbs and use gram flour or mashed potatoes for binding.
Lighter Version? Use chicken instead of beef or mutton.
Extra Flavor? Add roasted ground cumin & smoked paprika for a deeper taste.

⏳ Make-Ahead & Storage Tips

Make Ahead: Prepare the kabab mixture and store in the fridge for up to 2 days before shaping.
Freeze for Later: Shape the kababs, place parchment between layers, and freeze for up to 2 months.
Reheat: Warm frozen kababs on a pan with a little oil or in an air fryer at 350°F (175°C) for 5-7 minutes.

🥩 How to Make Shami Kababs

1️⃣ Cook the Meat & Lentils

In a pot, add meat, soaked chana dal, onion, garlic, ginger, green chilies, all spices, and water. Cook until meat is tender and the water evaporates.

2️⃣ Blend into a Smooth Mixture

Once cooled, remove bay leaf and cinnamon stick. Blend the cooked mixture in a food processor until smooth.

3️⃣ Shape the Kababs

Transfer to a bowl, add chopped coriander, lemon juice, and an egg. Mix well, then shape into small round patties.

4️⃣ Coat & Fry

Heat oil in a pan. Dip each kabab in whisked egg, then fry until golden brown on both sides (about 2-3 minutes per side).

5️⃣ Serve & Enjoy!

Serve hot with mint chutney, lemon wedges, and thinly sliced onions. Pair with parathas, naan, or in a sandwich!

🥡 Leftovers & Storage Tips

Fridge: Store in an airtight container for 3-4 days.
Freezer: Freeze raw or cooked kababs for up to 2 months.
Reheat: Lightly pan-fry or warm in an oven at 350°F (175°C) for 5 minutes.

🍽️ Time to Enjoy!

These Shami Kababs are crispy, flavorful, and perfect for any occasion! Whether you serve them as a snack, in wraps, or as a side with rice, they’re always a hit.

Tried this recipe? Let me know how it turned out in the comments! 🥩🔥