Soft and Juicy Shami Kabab Recipe—A Royal Treat Made at Home
Introduction:
Shami Kabab is one of the most beloved dishes in South Asian kitchens. These kababs are soft, flavorful, and made using minced meat and lentils. Perfect for evening snacks, lunchboxes, or special occasions like Eid and family gatherings, they can be prepared in advance, stored, and fried whenever needed.
In this post, you’ll learn how to make delicious homemade Shami Kababs step by step.
Origin of Shami Kabab
Shami Kababs were first created during the Mughal era, especially in the royal kitchens of Lucknow, India. The word “Sham” refers to Syria, hinting at a Middle Eastern influence. Another interpretation comes from the Urdu word “Sham,” meaning evening, as these kababs were often served at tea time.
Legend has it that they were originally made for a royal who had lost his teeth, so the kababs were made extremely soft to chew easily.
Why You Should Try Shami Kabab
- Packed with protein from both meat and lentils
- Can be served as a snack, burger patty, or side dish
- Easy to store in the fridge for later use
- Soft texture makes it ideal for kids and elderly
- A traditional dish that fits perfectly in modern meals
Ingredients (Serves 4–5)
- 500g minced beef or chicken
- ½ cup chana dal (Bengal gram), soaked for 1 hour
- 1 medium onion, finely chopped
- 4–5 garlic cloves
- 1-inch piece of ginger
- 2–3 green chilies
- 1 tsp red chili powder
- 1 tsp cumin powder
- 1 tsp garam masala
- Salt to taste
- 1 egg (for binding)
- 2 tbsp chopped coriander leaves
- 2 tbsp chopped mint leaves (optional)
- 2–3 tbsp oil for frying
How to Make Shami Kabab
- In a pot, combine minced meat, soaked chana dal, garlic, ginger, and all the spices. Add a little water and cook until everything softens and the water evaporates.
- Let the mixture cool down. Then grind it into a thick, smooth paste.
- Add chopped coriander, mint, green chilies, onion, and a beaten egg. Mix thoroughly.
- Wet your hands and shape the mixture into small, flat, round kababs.
- Heat oil in a frying pan. Fry the kababs until golden brown on both sides.
- Serve hot and enjoy!
Serving Ideas
- Serve with green chutney, ketchup, and sliced onions
- Wrap in naan or paratha for a quick meal
- Use in sandwiches or burgers
- Great for iftar, parties, or lunchboxes
Other Uses for Shami Kabab
- Evening snacks: Perfect with tea
- Main course: Pair with polao, biryani, or khichuri
- Kids’ food: Easy to chew and nutritious
- Frozen meal: Ideal for busy days—just fry and serve!
FAQs (Questions & Answers)
Q1: Can I freeze Shami Kababs?
Yes! Shape the kababs and store them raw in an airtight container in the freezer. Fry when needed.
Q2: Can I make them without eggs?
Yes. Use mashed potatoes or soaked bread as a binder instead of eggs.
Q3: Are they spicy?
You can adjust the spice level by reducing the chili.
Q4: Can I use other lentils instead of chana dal?
Chana dal gives the best results, but yellow moong dal is a good alternative.
Top Tips for Perfect Shami Kababs
- Ensure the mixture is dry before grinding to prevent kababs from breaking
- If the mix feels too soft, add 1 tbsp of gram flour (besan)
- Use fresh herbs for a rich flavor
- Add a pinch of chaat masala before serving for an extra kick
- Want a healthier option? Try air frying the kababs!
Conclusion
Shami Kabab is a timeless favorite that holds a special place on every South Asian table. With its soft texture, rich aroma, and bold flavors, it’s a perfect blend of nutrition and nostalgia. Whether you’re preparing it for a party or storing it for a busy weekday, one thing is certain—it never fails to impress.
Try this classic kabab recipe today and give your family a royal taste at home.
Thank you!
