Shami Kababs are very different from other Kababs, such as Oven Baked Seekh Kabab or Bihari Kabab. The meat for shami kabab is first cooked, then ground to a paste, shaped into patties, and shallow fried. Recipe credit for this amazing recipe goes to my best friend Saima’s mother, Rehana Aunty. I grew up eating these shami kababs and can unequivocally say that this is the perfect shami kebab recipe. Her kindness in letting me share this treasured recipe will forever be remembered.
Why you’ll love this recipe
Kid-friendly recipe - Shami Kababs make the most delicious and nutritious filling for sandwiches for school lunches. Add some ketchup or chutney and you will remember it as one of the best meals you’ve ever had! Versatile recipe - The perfect shami kabab recipe is one of the most versatile Pakistani recipes I know of. Enjoy them with a paratha for breakfast or sehri in Ramadaan. They make a delicious tea-time snack when accompanied by some Nan-Khatai (Pakistani Cardamom Shortbread). For dinner, they serve as a main meat with some hyderabadi-khatti-daal or aloo masala on the side. Meal Prep option- Shami Kabab is perfect for meal prep with a freezer life of 2-3 months. I usually make a large batch and then pull them out as needed over a period of a few weeks. My favorite way to eat these is with a plate full of Mutton Yakhni Pulao. Easy to source spices - The best part about the perfect shami kabab recipe is that all the spices you need are easily available at any supermarket.
The ingredients
The meat - Boneless beef (stew meat) is my go-to for these Shami Kabab. This is what gives the Kababs their silky (reshaydar) texture. The lentils - Chana Daal, also known as split chickpeas or Bengal gram are essential to the texture of the kabab. The potatoes -Red or yellow potatoes are less starchy than other varieties and also come in the perfect small size. The potatoes help bind the kabab but using too much can alter the taste and texture of the shami kabab. If you opt to use a larger potato, like the russet, then use just half. The bread - The bread slices help dry out any excess moisture from the shami kabab. The onion - Adding onion to the shami kabab mixture helps give it flavor and tenderizes it. The garlic - Garlic cloves are always an essential ingredient in most Pakistani recipes. The ginger - Ginger adds some sharp spicy notes without giving the kabab too much heat. The spices - Only two simple spices are needed for this recipe, salt, and red chili powder. The eggs - Eggs are a key ingredient and prevent the kabab from being crumbly.
For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.
Substitutions & variations
Alternate meat options- Mutton, lamb, chicken, or ground beef are all great replacements for the stew meat. Just note, that if you opt to use chicken you’ll need to add an extra egg to counter the dryness. Use bread crumbs - Substitute ½ cup of storebought bread crumbs in place of the 2 slices of bread for this shami kabab recipe. Bake the kabab - Preheat your oven to 400 degrees Fahrenheit. Spray your baking sheet with nonstick spray and brush some cooking oil on both sides of each kabab. Cook the Kababs for 20 minutes, flipping them halfway through and they’re as good as the fried version. Switch up the green onions - If you don’t have green onions, use ½ of a medium yellow onion. Just make sure to chop it very fine so it mixes well with the meat mixture. Gluten-free option - 2 tablespoons of gram flour (chickpea flour) instead of the bread slices make the perfect shami kabab recipe gluten-free.
Step-by-step instructions
Expert Tips
Make sure you have the right ratio of beef to lentils - Too many lentils make shami kebab dry and crumbly. This recipe comes out perfect because the amount of lentils is limited. The potato is added to help bind the shami kabab mixture and gives it a silkier texture. Dry out all the excess water - Excess Water in the mixture prevents it from binding properly. Make sure to dry out the meat mixture completely before grinding it. The slice of bread or gram flour you use will also help to absorb any excess moisture. Do a very fine chop on your mix-ins - Chop the cilantro, chilies, and green onions very fine. This prevents the shami kabab from breaking. Frying The Kabab - Make sure to preheat the oil well and don’t overcrowd the pan. Let each Kabab cook for 1-2 minutes before flipping it over to prevent it from breaking. If your shami kababs are still breaking, dip them in a hand-beaten egg, and then fry them.
Other recipes you may like
For more Pakistani recipes like this, check out 20 popular Pakistani recipes. If you decide to try this recipe, Please don’t forget to leave a rating and comment below! If you take a picture then tag me on Instagram! Thank You!
