Shami Kabab Recipe
Soft Pakistani beef and chana-daal patties flavored with whole spices and fresh herbs.
Ingredients for Shami Kabab
- 500 g beef
- 1 cup chana daal
- 1 onion
- Whole spices
- 2 green chilies
- Fresh coriander
- 1 egg
- Salt
How to Make Shami Kabab
- Cook beef and daal with spices until tender and dry.
- Grind the mixture.
- Mix in herbs and egg.
- Shape into patties.
- Shallow fry until golden on both sides.
Helpful Notes for Shami Kabab
Read the full method before starting, measure the ingredients, and complete any chopping, soaking or marinating first. This makes Shami Kabab easier to cook and helps every stage finish at the right time.
Prepare fillings, wrappers and chutneys before heating the oil or assembling the snack. Maintain steady heat so the outside turns crisp while the filling cooks through, then drain briefly before serving.
Most fried snacks are best fresh. If you have leftovers, cool and refrigerate them, then reheat in an oven or dry pan rather than a microwave to bring back some crispness.
Shami Kabab Cooking Tips
- Prepare fillings and chutneys before heating the oil or assembling the snack.
- Keep the cooking temperature steady so the outside crisps without burning.
- Drain fried snacks briefly and serve them fresh for the best crunch.
Questions About Shami Kabab
Can I adjust the spice level?
Yes. Reduce or increase the chilli to suit your household, while keeping the other spices in balance so the dish remains aromatic.
What should I do before I start cooking?
Read the full method once, measure the ingredients, and prepare any chopped items first. This makes the steps easier to follow and helps the dish cook evenly.