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    Home » Recipes » Lamb

    Shami Kebabs

    Published Sep 16, 2016, modified Mar 14, 2023 by Nicole Shroff / 8 Comments /

    Jump to Recipe
    Pin image of two plates of shami kebabs.

    Shami Kebabs are a popular North Indian food, normally served as an appetizer or snack. They are full of flavour, crispy on the outside and soft, smooth and silky inside.

    Plate of shami kebabs on round plate

    The Nawab of Oudh (18th Century), Asad ud Daula, is said to have been so fond of food that he commissioned the royal chefs to come up with a new dish everyday and the Shami Kebab was one such creation.

    In a city proud of their kebabs the bazaar cooks of Lucknow were known to make the best Shami Kebabs.

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    Jump to:
    • What are Shami Kebabs
    • What type of mince
    • What is split chana?
    • Making these kebabs
    • Kebabs made in a skillet
    • Make in advance
    • How to serve them
    • You may also like …
    • 📋 Recipe

    What are Shami Kebabs

    Shami kebabs are small round patties made of mince meat and chickpeas, lightly fried in beaten eggs.

    They are popular throughout the Indian subcontinent, mostly enjoyed as an appetiser, starter or snack.

    These shami kebabs are super popular as they have great flavour and texture, being crispy on the outside with a soft and silky smooth interior.

    What type of mince

    These can be made using goat meat, chicken, beef or a mixture of beef and lamb mince for a smoother texture.

    The red meat should have some fat content so the kebabs remain moist and do not fall apart.

    If using lean mince or make chicken shami kebabs, mix in an extra beaten egg to help keep the shape.

    close ups of 4 shami kebabs on a plate

    What is split chana?

    This recipe uses yellow split peas or chana dal which is easily available in most Indian grocery shops or the Asian/World section of a supermarket isle.

    Chana is the Indian term for chickpeas. They are smaller than Garbanzo beans or white chickpeas.

    Split peas are yellow as their brown skin has been removed.

    While whole chickpeas require overnight soaking, split peas only require one hour minimum soaking to soften during the cooking process.

    Tip: Make sure your split peas are good quality and fresh. I found out recently if they are old stock they will take twice as long to soften, if at all!

    Making these kebabs

    Give yourself plenty of time to make these kebabs.

    The mince and split pea mixture should take around 30-45 minutes to cook, by which time the split peas should have softened.

    Blend the mixture to a paste for a silky smooth interior.

    Allow time for the mixture to cool before forming into round patties, then dip in egg wash and lightly fry.

    Kebabs made in a skillet

    The mixture for shami kebabs is first cooked in a large saucepan. It is then mixed with fresh ingredients and shaped into round patties before dipping in egg wash then lightly frying on either side in a skillet.

    Keep the kebabs apart while cooking so they are easy to flip and cook evenly.

    Interesting fact: In Lucknow’s Awadhi cuisine (which was heavily influenced by Mughal cooking), kebabs are mostly cooked in a skillet, whereas Punjabi kebabs are usually cooked on skewers in a tandoor oven.

    Make in advance

    As with many red meat dishes, these kebabs taste better if they are made some hours in advance, or even the day before.

    Once the mince and split pea mixture has cooled, shape into round patties, cover and keep in the fridge (or they can be frozen) till required.

    Before serving coat the patties in the egg wash and lightly fry on either side till golden.

    How to serve them

    Serve these shami kebabs warm as an appetiser or as a snack wrapped in a warm roti with sliced raw onions, a squeeze of lemon (or lime) juice, a dollop of raita and spicy chutney.

    Delicious!

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    📋 Recipe

    Image of plate of shami kebabs on round plate.

    Shami Kebabs

    Nicole Shroff
    These Shami Kebabs are full of flavour, crispy on the outside and soft, smooth and silky inside.
    4.85 from 13 votes
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    Prep Time 1 hour hr
    Cook Time 1 hour hr
    Cooling time 30 minutes mins
    Total Time 2 hours hrs
    Course Mains, Side, Snack, starter
    Cuisine Indian
    Servings 8 people
    Calories 409.3 kcal

    Ingredients

    Metric | US Customary

    Cooking the mince

    • ½ kg mince lamb 1 lb, with fat
    • ½ kg mince beef 1 lb, with fat
    • 190 g yellow split peas 1 cup (chana dal)
    • 1 teaspoon red chilli powder
    • 1 tablespoon garam masala
    • 2 inches ginger chopped small
    • 3 medium cloves garlic chopped small
    • 2 teaspoons cumin powder
    • 700 ml warm water 3 cups

    Add to cooked meat mixture

    • 2 whole birds eye green chillies finely chopped, adjust quantity according to taste
    • 1½ teaspoons salt to taste
    • ½ teaspoon black pepper
    • 1 medium onion diced small
    • 8 g cilantro/coriander leaves ½ cup, chopped roughly
    • 5 g mint leaves 3 tablespoons, chopped roughly

    Frying

    • 3 large eggs lightly beaten
    • vegetable oil to shallow fry

    Instructions
     

    Cooking the mince

    • Rinse and soak 190 g yellow split peas in water till fully submerged for at least 1 hour.
    • In a heavy bottomed saucepan, on medium heat, add the drained split peas, ½ kg mince lamb, ½ kg mince beef, 1½ teaspoons salt , 1 teaspoon red chilli powder, 1 tablespoon garam masala, 2 teaspoons cumin powder, 3 medium cloves garlic, 2 inches ginger, ½ teaspoon black pepper and 700 ml warm water and mix well. 
    • Cover and cook, on low heat, stirring occasionally, till the split peas soften and the water has evaporated (approx. 45 minutes). The mixture should be moist. Remove from heat and allow to cool. 
    • Blend the mixture to a smooth paste, cover and set aside to cool down enough to touch.

    Add to Mixture

    • Add 1 medium onion, 2 whole birds eye green chillies, 5 g mint leaves and 8 g cilantro/coriander leaves, and mix well.
    • Shape into balls (size of a golf ball) and flatten to make round patties.

    Frying

    • Coat each patty in the beaten egg mix (3 large eggs) then lightly fry in vegetable oil on either side till golden. Serve warm with a green chutney.

    Notes

    • Cooking time for yellow split peas can vary depending on its age. Select fresh split peas as old stock may take nearly twice as long to cook. 
    • *If using goat meat, use 1 kg goat mince. 
    • The red meat should have some fat content so the kebabs remain moist and do not fall apart.
    • If using lean mince or for chicken shami kebabs, mix in an extra beaten egg to help keep the shape.
    • Store leftovers in a sealed container and keep in the fridge for  3-4 days or in the freezer for up to a month.

    MEASUREMENT NOTES

    The ingredients here on EOTF are set out in grams & milliliters and in US cups & spoons.

    Nutrition

    Calories: 409.3kcalCarbohydrates: 16.6gProtein: 35.5gFat: 22.4gSaturated Fat: 9.2gTrans Fat: 0.5gCholesterol: 119mgSodium: 107.5mgFiber: 6.1gSugar: 1.8gVitamin A: 0IUVitamin C: 1.7mgCalcium: 70mgIron: 2.3mg
    Did you make this recipe? I’d love to know how it turned out! Let me know by leaving a review below, or snap a photo and share it on Instagram tagging me @Endofthefork.
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    Reader Interactions

    Comments

    1. Christine Cleal

      July 26, 2022 at 1:52 pm

      How long do I let it cool for?? Thank you.

      Reply
      • Nicole Shroff

        July 26, 2022 at 2:55 pm

        Hi Christine, This would depend on how cool your kitchen is. The mixture should cool long enough to be able shape into small patties. I hope this helps.

        Reply
        • Christine Cleal

          July 26, 2022 at 3:35 pm

          Hi I did everything by the book so to speak but mine all broke apart, can you tell me why??? Thank you.

        • Nicole Shroff

          July 26, 2022 at 9:36 pm

          Oh dear, sorry to hear that Christine! It sounds like there wasn’t enough moisture in the meat mixture or perhaps you used lean mince? I would try mixing in an extra beaten egg.

    2. Bhavana Khatri

      July 05, 2022 at 3:07 pm

      Can the egg not be used. What else can I use as have allergy to eggs

      Reply
      • Nicole Shroff

        July 05, 2022 at 5:16 pm

        Hi Bhavana, instead of using eggs, you could dip the kebabs in sieved flour before frying for a crispy outer coating.

        Reply
    3. Swapna

      September 18, 2020 at 5:05 am

      4 stars
      Good came out great

      Reply
      • Nicole Shroff

        September 18, 2020 at 11:27 am

        I’m glad you liked them!

        Reply

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