Shami Kabab is a beef patty made by cooking small pieces of beef “boti” with lentils, onions, garlic, ginger, and different herbs. After cooking, other spices, chopped cilantro, mint, green chilies, and an egg are mixed in at the end to help hold everything together. The mixture is then shaped into small patties. Enjoy this amazing food with your meals and make them extra special 😉

About The Recipe

Shami Kabab is a traditional South Asian delicacy, especially popular in Pakistan and India. Known for its unique flavor and texture, it is made from beef and lentils, which are combined with various spices and herbs to create delicious patties that can be enjoyed as appetizers or main dishes. It pairs perfectly with Pulao, as well as a salad and chutney.

How To Make Shami Kabab (Photo Guide)

1. Start by cleaning the meat. Remove any fat and cut the meat into small pieces. These kababs don’t need extra fat like chapli kababs, as that can change their texture.

2. Rinse the lentils and soak them in water for at least 3 hours. Soaking them overnight is even better.

3. In a pot, heat some oil and add garlic and grated ginger. Cook them until they smell good.

4. Next, add chopped onions to the pot and fry them for 1 to 2 minutes until they become soft.

5. Now, add the pieces of meat to the pot. Fry the meat for about 5 to 7 minutes until the color changes. This step is important to get rid of any raw meat smell.

6. Pour in 2.5 cups of water, and add the soaked lentils, whole spices, salt, coriander seeds and turmeric powder. Bring everything to a boil. Once boiling, cover the pot and lower the heat. If you’re cooking on the stovetop, it will take about 70 to 90 minutes. If using a pressure cooker, it will take around 30 to 35 minutes until the meat is tender.

7. After cooking, remove any whole spices from the pot. Dry out excess water if any. Use a hand blender to mix everything until it’s smooth.

8. Let the mixture cool down. Once it’s cool, add chopped mint leaves, cilantro, and green chilies, and rest of the spices: ground and roasted cumin and coriander seeds, chaat masala, red chili powder and khatai powder or lemon juice. Mix everything well. Then add a beaten egg and knead it into a dough. Form the mixture into round patties.

8. You can either pan-fry or air-fry the kabab. Serve them hot with mint chutney on the side. Enjoy your tasty Shami Kabab! <3

Useful Tips

1. If you are using leftovers or frozen kabab, make sure they are fully thawed before cooking. You can place them in the microwave and heat for 1 minute before frying them in a pan. If you choose to fry them directly in the pan, keep the heat low to ensure the kabab is cook through and do not remain cold in the center.

2. When the kabab mixture is ready, if the consistency is runny, refrigerate it for 30 minutes. The lentils will help the mixture hold its shape, making it easier to form the kababs.

3. Before storing them in a ziplock bag, be aware that the shape may become distorted if you place them directly in the bags. Instead, arrange them on a tray and freeze overnight before transferring them to the bags.

4. If you desire a crispy crust, you can apply an egg wash and then coat them in breadcrumbs to achieve that texture.

5. This recipe uses whole spices, but if you don’t like the taste or texture of them, you can use garam masala powder instead. Another option is to put the whole spices in a muslin cloth, tie it up, and place it in the pot. After cooking, you can take out the bundle and throw it away. This is a helpful hack!

Shami Kabab Vs. Resha Kabab

Traditionally, Shami Kabab was made using minced beef or mutton and sometimes chicken; this means the meat was ground into tiny pieces before cooking. However, nowadays, you may have also heard about a different version called “Resha Kabab.”

Resha Kabab is made from pieces of meat instead of minced meat. The process is all same, begins by cooking the meat botis in a similar manner to how you would prepare Shami Kababs, cooking them along with lentils, onions, and spices. After the meat and lentils are cooked, you take the mixture and use a grinder to blend it well, which turns the cooked meat into thin strands known as “Resha.” The term “Resha” translates to “strands” in Urdu, showcasing the texture of the finished kababs.

A Filling For Your Sandwich And Wraps

Shami Kabab is a wonderful dish that can be enjoyed on their own, served as an appetizer, or enjoyed as a snack alongside your main meal.

Besides these options, they also offer great versatility because they can be used to make sandwiches and wraps, adding delicious flavors to these meals.

In sandwiches, you can place one or more kababs between slices of bread and add toppings like sauces, fresh veggies, and cheese to make it delicious.

For wraps, you can put the kababs in flatbreads, adding items like spreads, more veggies, and cheese to create a convenient and portable meal. Both options are quick to prepare and can be customized to suit your taste.

Freezing Tips

Prepare a large batch of Shami Kabab and freeze the extras for later use. This way, you’ll always have a quick and tasty option ready to go whenever you need a quick meal or snack.
Here are a few tips on how to freeze Shami Kabab

• Use freezer-safe plastic bags or airtight containers to store the kababs.
• If using bags, place the kababs in a single layer. Squeeze out as much air as possible before sealing.
• If using containers, you can layer them; use parchment paper between layers to prevent sticking. Make sure the lid is tightly closed.
• They can typically be frozen for 2-3 months.
• For reheating, move kababs to the fridge for a few hours or overnight. For faster thawing, use the microwave’s defrost setting.

Can I Air-Fry Or Bake Shami Kabab?

Yes, you can definitely air fry or bake Shami Kababs! Both methods can yield delicious results while making them a bit healthier. Here are tips for both methods:

Air Frying Shami Kababs

1. Preheat your air fryer to 180°C (350°F) for about 5 minutes. Lightly brush or spray the kababs with cooking oil , now place kababs in a single layer in the air fryer basket, making sure not to overcrowd. You might need to do multiple batches.
2. Air fry for about 10-12 minutes, turning halfway through. Cook until they are golden brown and crispy.

Baking Shami Kababs

1. Preheat your oven to 200°C (400°F). Line a baking tray with parchment paper and bake rush the kababs with a little oil on both sides. Place the kababs on the baking tray, making sure there is space between each kabab for even cooking.
2. Bake for 20-25 minutes, flipping them halfway through, until they are golden brown and cooked through.