Shami Kabab Recipe

Shami Kabab Recipe – These are delicious smooth Lamb Shami Kabab with yellow split chickpeas and spices. This is one of the Best Shami Kabab and very popular amongst the other Indian kababs from the land of the Mughals, Lucknow.

These Lamb Shami kababs combined with onion, chillies, coriander, and mint leaves are laced with freshly ground spices to keep the flavours and aroma intact . We then shallow fry the kababs and they are smooth inside and so crispy on the outside.

Shami Kababs are traditionally made with lamb or mutton but they taste wonderful with chicken too. Also, the aromatic herbs and spices that we add to the kababs make them awesomely delicious.

This Recipe of Mutton Shami Kabab is not only quick to make but you can also prepare them ahead of your party and freeze. Since the kababs are already cooked you fry them just before serving. Your guests will enjoy them piping hot with some mint and coriander chutney and lime wedges.

These Lamb Shami Kababs is one of the best appetizer besides being a crowd-pleaser. It is much enjoyed by the young and the seniors as well because they are soft and mild in taste.

Try these Quick Shami Kabab Recipe at your next party and you will receive loads of appreciation from your guests. Also do not forget to give me your feedback.

Table of Contents

• Lamb Shami Kabab Recipe
• How To Prepare Shami Kabab
  • Other recipe for Kebabs that you may also like to try:
  • Printable Recipe

Lamb Shami Kabab Recipe

This best Lamb Shami Kabab recipe is quick and easy and gets ready in minutes with ingredients you probably have at hand.

We cook lamb or mutton with split chickpeas or chana dal and then blend them into a smooth dough. We then add finely chopped onions, green chillies, coriander and mint leaves along with the blended spices and one beaten egg. The freshly blended spices adds immense flavour and taste to the kababs. I would’nt like to add them in any other way.

Finally form the Lamb Shami Kababs on the palm of your hands and shallow fry them until they turn golden.

INGREDIENTS FOR SHAMI KABAB

• MINCE.
  For this recipe of Shami Kabab, I am using 500 grams of mutton or lamb mince but you could also use chicken mince as well. You could even use boneless chicken or lamb pieces to make the kababs.

• BENGAL GRAM DAL/CHANA DAL/SPLIT CHICKPEAS.
  Split Bengal gram or chana dal is the key ingredient of Shami Kabab. Boil 1/2 a cup of split chickpeas or chana dal along with the mince or mutton and later blend it to a paste in a processor.

• GINGER-GARLIC PASTE & TURMERIC.
  Add 1 tablespoon of ginger-garlic paste and a dash of turmeric to the meat and chickpeas and cook till done.

• SPICES FOR THE KABABS
  Grind the following spices into a fine powder and then add them to the mince and mixture. These spices will render and exquisite flavour and taste to the Shami Kabab Recipe –
  • 5 Dried Red Chillies
  • 1 tbsp Coriander seeds
  • 1 tsp Cumin seeds
  • 1-inch piece of ginger
  • 1-inch piece cinnamon stick
  • 1/4 tsp peppercorns
  • 3 green cardamom
  • 4 cloves

• ONION, CHILLIES, CORIANDER & MINT LEAVES.
  Finely chop onion, green chillies, coriander and mint leaves and mix them with the mutton shami kabab dough. They give a nice crunch to the smooth kababs and keeps them soft.

• EGG. Add one beaten egg to the Shami Kabab Dough, it keep the kabab moist.

How To Prepare Shami Kabab

• Boil 500 grams chicken mince and half a cup of chana/Bengal gram dal with salt, turmeric and ginger garlic paste till completely cooked. Allow the mince and split chickpeas to cool.

• Then grind the mince and dal in a blender and set aside in a bowl in which you will combine all the other ingredients for the kababs.

• Blend the spices to a fine powder and then add this to the meat and split chickpea mixture. Also, add the juice of one lemon, finely chopped onion, coriander leaves, and mint leaves and green chillies. Add one beat egg too. This will keep the lamb shami kabab soft and moist.

• Finally, shape the kabab mixture into small round patties with the palm of your hands.

• Dip each shami kebab into a beaten egg and shallow fry till golden. You could skip the egg coat fry the kabab until golden.

• Serve Lamb Shami Kabab with lemon wedges and mint and coriander chutney

Other recipe for Kebabs that you may also like to try:

Chicken Malai Kebab

Chicken Malai Seekh Kabab Biryani

Air Fryer Chicken Drumsticks

Printable Recipe

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