Cheese Stuffed Shami Kabab

These Cheese stuffed shami kababs bring a pleasant surprise for everyone you serve them to. #HappyCookingToYou #RosePetalZzoop #FoodFusion

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  • Chana daal (Split bengal gram) 500g (soaked for 1 hour)
  • Chicken boneless cubes 500g
  • Chicken drumsticks 500g
  • Water 3 Cups
  • Lehsan (Garlic) cloves 14-15
  • Sabut lal mirch (Buttons red chillies) 14-15
  • Haldee powder (Turmeric powder) 1 tsp
  • Zeera (Cumin seeds) roasted & crushed 1 & ½ tbs
  • Sabut dhania (Coriander seeds) crushed 1 & ½ tbs
  • Kali mirch (Black pepper) crushed 1 tsp
  • Adrak (Ginger) 2 inch piece
  • Namak (Salt) 1 tbs or to taste
  • Cheddar cheese grated 3/4 Cup
  • Mozzarella cheese grated 3/4 Cup
  • Podina (Mint leaves) chopped 1-2 tbs
  • Hara dhania (Fresh coriander) chopped 1-2 tbs
  • Hari mirch (Green chilli) chopped 1 tbs
  • Chaat masala 1 tsp
  • Pyaz (Onion) fried ½ Cup
  • Podina (Mint leaves) 2 tbs
  • Hara dhania (Fresh coriander) 2 tbs
  • Hari mirch (Green chillies) 2-3
  • Garam masala powder ½ tbs
  • Laung (Clove) crushed 1 tsp
  • Anday (Eggs) whisked 2
  • Cooking oil for frying


In a pot,add split bengal gram,chicken boneless cubes,chicken drumsticks,water,garlic,button red chillies,turmeric powder,cumin seeds,coriander seeds,black pepper crushed,ginger,salt and mix well,bring it to boil,cover & cook on medium flame until tender and dries up (approx. 30-35 minutes) & let it cool.

In a bowl,add cheddar cheese,mozzarella cheese,mint leaves,fresh coriander,green chilli,chaat masala, mix well & set aside.

In a pot,debone chicken drumsticks & discard bones.

In a chopper,add cooked chicken & lentil mixture,fried onion,mint leaves, fresh coriander,green chillies,garam masala powder,cloves & chop until well combined.

Grease hands with oil,take a mixture (65g) and flatten on your palm,add cheese filling and make kabab of equal sizes (makes 34-35).

Now dip shami kabab into beaten eggs.

In frying pan,heat cooking oil and fry kabab on medium flame from both sides.

Can be stored in freezer for up to 1 month.

Recipe By: Seema Hanif

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