Shami Kebab

October 10, 2018

Weekends call for a complicated recipe that you will have fun making. Now, I view kebabs as an accomplishment because the entire process seems a tad bit difficult to me. This Sunday I tried making Shami Kebab. The recipe for this kebab may be simpler than most but it still involves a lot of steps. But don’t worry, follow through the recipe with some patience and it will turn out perfect.


Shami Kebab tastes best when it comes straight from the pan to the plate. They need to be eaten hot hot hot! So, while you are prepping your kebabs, get your roti, rice or chutney ready. You can make an awesome wrap by stuffing these kebabs inside a rumali roti. Or you can go the conventional way and serve it with a relishing mint and coriander chutney.


shami kebab with mint chutney


The spice meter for the Shami Kebab I made was not too high. But if you love the heat, you can always add more red chilli or fresh green chilli to the mixture. You can also add lemon juice to the mixture if you want a tangy hit to your kebab. After a few kebabs, I felt there was something missing so I added the juice of a lemon to the final mixture. And yes, it was delicious.



  • 500g Boneless Chicken
  • 1 cup Chana Dal
  • ½ cup Coriander Leaves
  • ½ Mint Leaves
  • 7-8 Garlic Cloves
  • 1 tbsp Minced Ginger
  • 4 Dry Red Chilli
  • 2 tsp Coriander Seeds
  • 1 tsp Cumin Seeds
  • 8 Cloves
  • 8 Peppercorns
  • 2 inch Cinnamon Sticks
  • 1 tsp Caraway Seeds (Ajwain)
  • 1 tsp Chilli Flakes
  • Juice of 1 lemon
  • 2 Eggs
  • 2 tbsp Oil
  • Salt to taste


  1. Soak the chana dal in water for at least 30 minutes.
  2. Heat oil in a pressure cooker. Add cumin seeds, coriander seeds, dry red chilli, black peppercorns, cinnamon sticks, cloves, caraway seeds, and chilli flakes. Let it sputter.
  3. Add the chana dal to the pressure cooker. Let it mix properly.
  4. Add the chicken and some salt. Add enough water to submerge the chicken. Let it cook until the chicken is tender and the water has evaporated.
  5. Let the mixture cool down. Then add the mint leaves, ginger, garlic and coriander leaves to it. Grind the entire mixture down to a thick paste.
  6. Add the eggs and lemon juice to the chicken mixture. Combine it well and start making the kebabs. Flatten them into a round shape between your palms.
  7. Heat oil in a pan and shallow fry the kebabs until they are golden brown.
  8. Serve the shami kebab searing hot!


shami kebab


I hope you try the recipe out. The mellow taste of these kebabs is something to love. I will definitely make it again, especially for my dad who is quite a picky eater but likes kebabs. Do show me some love on Instagram if you like the Shami kebab!

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