Pakistani Shami Kebab with Chana Dal
Shami kebab is meat simmered with chana dal and spices until the water has completely gone, then ground, shaped into patties and fried. Cooking off every drop of liquid is the secret — any moisture left behind makes the patties fall apart in the oil.
- Prep
- 30 min
- Cook
- 45 min
- Total
- 75 min
- Calories
- 260
Shami kebab originates in the Levant, which is where the name comes from, but Indian and Pakistani kitchens adopted it and made it entirely their own. The chana dal in it is not a filler — it is what binds the mixture and gives it its distinctive texture.
Method
-
1
Simmer
Put the beef, chana dal, onion, garlic, ginger and all the whole spices in a pot with only two cups of water and simmer over medium heat for forty-five minutes.
⏱ 45 min -
2
Dry it out
Take off the lid and raise the heat until every trace of water has evaporated and the mixture is dry. This is the critical step — any moisture means it will crumble in the oil.
⏱ 12 min -
3
Cool
Let the mixture cool completely and remove the cinnamon stick and cardamom pods. Grinding it hot produces a sticky paste.
⏱ 20 min -
4
Grind coarsely
Pulse the mixture in a food processor until it forms a coarse paste. Over-grinding gives you a doughy texture instead of a kebab.
⏱ 4 min -
5
Season and bind
Add the egg, fresh coriander and chopped onion and knead by hand. If the mixture feels too soft, chill it for half an hour.
⏱ 5 min -
6
Shape
Form patties about one and a half centimetres thick and six centimetres across. Thicker ones stay raw inside and thinner ones break up.
⏱ 8 min -
7
Fry
Fry in medium-hot oil for three minutes per side until deep golden. Turn them once only.
⏱ 10 min
Cooked it? Rate it
Your rating tells the next cook whether this recipe is worth their time.
✓ Thanks — your rating is in.
Tips that actually matter
- The liquid must go completely in the pot. If any is left, the patties will disintegrate in the oil whatever else you do.
- Cooling before grinding is essential: a hot mixture turns into a sticky paste that is impossible to shape.
- They freeze raw for three months, so it is worth making a large batch.
- If the mixture is soft, add a spoonful of breadcrumbs or chill it for half an hour.
People also ask
Why do my patties fall apart in the oil?
The water did not fully evaporate during simmering. Raise the heat and cook until the mixture is genuinely dry before grinding.
What is chana dal?
Split Indian chickpeas. If you cannot find them, use ordinary chickpeas soaked overnight, though they take longer to soften.
Can I make it without egg?
Yes — use two spoonfuls of breadcrumbs or gram flour instead. The egg binds better but is not essential.
Can I bake them?
Yes, 200°C for twenty minutes, turning halfway and spraying with oil. Less crisp, but the flavour holds up well.
Cook mode
Pakistani Shami Kebab with Chana Dal
-
1
Simmer
Put the beef, chana dal, onion, garlic, ginger and all the whole spices in a pot with only two cups of water and simmer over medium heat for forty-five minutes.
-
2
Dry it out
Take off the lid and raise the heat until every trace of water has evaporated and the mixture is dry. This is the critical step — any moisture means it will crumble in the oil.
-
3
Cool
Let the mixture cool completely and remove the cinnamon stick and cardamom pods. Grinding it hot produces a sticky paste.
-
4
Grind coarsely
Pulse the mixture in a food processor until it forms a coarse paste. Over-grinding gives you a doughy texture instead of a kebab.
-
5
Season and bind
Add the egg, fresh coriander and chopped onion and knead by hand. If the mixture feels too soft, chill it for half an hour.
-
6
Shape
Form patties about one and a half centimetres thick and six centimetres across. Thicker ones stay raw inside and thinner ones break up.
-
7
Fry
Fry in medium-hot oil for three minutes per side until deep golden. Turn them once only.
Comments
Cooked it? Tell us how it went, or ask a question — we read every comment.