Shami Kebab
“Soft, melt-in-the-mouth patties of minced meat slow-cooked with chickpea lentils and whole spices, then ground to a paste, bound with egg and shallow-fried. A teatime and Eid favorite across Pakistani households.”
Where it comes from
Shami kebab traces to the Mughlai kitchens of the subcontinent, with legend crediting cooks from Syria—shaam—who served the Mughal courts. In Pakistan the patties became a beloved make-ahead staple, fried fresh from frozen for surprise guests and remembered fondly as the taste of childhood teatimes.
On the plate
The patty is impossibly tender, almost creamy inside, with the nutty earthiness of lentils balancing the rich meat. A crisp fried edge and the pop of green chili and coriander keep each bite lively.
How it works
Slow-cooking meat with chickpea lentils lets the legume starches absorb moisture and bind the proteins; grinding then creates a smooth emulsion that fries into a tender patty with a crisp shell.
Variations
beef, mutton or chicken shami; egg-coated; stuffed with onion-mint filling; mini cocktail kebabs
On the Palate
Ingredients
Serves 5
How it's made
8 steps · Show ↓40 min active · 30 min waiting
How it's made
8 steps · Show ↓- 115 min
Simmer minced beef with soaked split chickpeas, whole spices, ginger, garlic and chili in a little water.
- 225 min
Cook covered until the meat is tender and the lentils soft, then uncover and dry out any liquid.
- 310 min
Cool the mixture, then grind to a smooth, slightly coarse paste.
- 45 min
Mix in chopped onion, fresh coriander, green chili and a beaten egg.
- 58 min
Shape the paste into round flat patties with wet hands.
- 64 min
Optionally dip each patty in beaten egg for a richer crust.
- 712 min
Shallow-fry in hot oil until deep golden on both sides.
- 82 min
Drain and serve hot with chutney and lemon.
