Shami Kabab

Making Shami Kabab just got easier. Follow this quick and simple recipe and learn how to make Shami Kababs at home. So soft and consistent with best taste.

Sponsored by
Select Language


  • Paani (Water) 4 cups
  • Qeema (mince) beef ½ kg
  • Chanay ki daal (Split Bengal gram) washed 250 gms
  • Pyaz (Onion) 1 medium
  • Sabut lal mirch (button red chilies) 12-15 or to taste
  • Dar chini (Cinnamon stick) 2 big
  • Badi elaichi (Black cardamom) 3
  • Namak (Salt) 2 tsp or to taste
  • Haldee powder (Turmeric powder) 1 tsp
  • Kali mirch sabut (Black pepper corns) 8-10
  • Adrak lehsan paste (Ginger garlic paste) 2 tbs
  • Dhania (Coriander seeds) 1 tbs
  • Zeera (Cumin seeds) 1 tbs
  • Hari mirch (Green chilies) 4-5
  • Podina (Mint) ½ cup
  • Hara dhania (Green coriander) ½ cup
  • Anday (Eggs) 2-3
  • Oil for frying


In cooker, add water, beef mince, split Bengal gram, onion, button red chilies, cinnamon stick, black cardamom, salt, turmeric powder, black pepper corns, ginger garlic paste, coriander seeds and cumin seeds.
Bring it to boil.

Cover and cook for 30-35 mins on low flame.

If using pressure cooker, cover and cook for 10 minute.

Cook until water dries and let it cool.

In chopper, add green chilies, mint and green coriander, grind to make a coarse paste.

Add mince mixture and eggs, now grind the ingredients very well in a food processor.

After grinding the stuff, make kabab/patties of the batter with your hands.

Heat oil in frying pan and fry the kabab/patties.

Shami kababs are ready, serve with ketchup.

Important Tip:

  • Use no fat meat mince.
  • Lentil has to be washed only (Don’t soak it)
  • After meat is tender and lentil is soft and there is still water, dry it on high flame. lentil should not become mushy.

You May Also Like