These Homestyle Easy Shami Kebabs are made of lean minced meat, chana dal, and heating whole spices. It was presented with an egg washing until golden, is rich in protein, freezer -friendly, and ideal for tiffin, homemade soft rotary wrapper or nostalgic Pakistani snack chak.
A surprise tiffin I will never forget
There was a quiet magic in how these kebab appeared in the Nani Amma kitchen – the frying dog from the pan, the aroma of spices that simmer to get drifting through the house. I didn’t need an announcement. Only my fragrance told me what he was expecting. I will combine them with green chutney (not negotiable) and I almost always eat it first, because patience was never my strong suit.
Now, as dieticianI have improved its process for consistency. A constant simmer transforms the dal until it is tender, the liquid is gone and the flavors are concentrated. Mixing the correct temperature and texture means the mixture shapes without disruption – no additional connecting or resting time is required. Each bite offers a balance of adequate protein and nutritional fibers, along with the soft elevator of the spice heating that has long been part of the cooking home in South Asia.
These kebabs have traveled away from that kitchen – from EID tables to casual dinners of the week. It’s just like at home alongside the crisp Katchumber, a spoon over a bed of aromatic jeera, or served as it is.
Pakistani tea comfort, a kebab every time
There is a rhythm in the Pakistani Chai Time: The Cup clink, the teapot steam and a dish of salty snacks waiting to share. While Samuus and Pakoras often steal the spotlight, Shami Kebabs keep their own quietly.
Perfect portions, balancing softly, seasoned with a golden crust-ideal for chutney sinking between powerful sips, cardamom with Masala Chai. Because they can be ahead and frozen, they are the best friend of the host. A quick panoramic, and you have a chai spreading time that feels careful without being time consuming.
By cooking kebabs at home (the easy way)
This step-by-step shows you the process. Exactly ingredients and measurements are waiting for you on the recipe card below.
Your comments make this space better. If you have made these kebabs I would love to hear about your experience in comments. A quick upload of photos (or Instagram tag @desiliciousrd) is always appreciated – I really like to see how these recipes come to life in your kitchens.
Stocetop Shami Kebabs with minced meat
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Ingredients
Mixture of shami kebab
- 500 G beef lean
- ½ cup Yellow chickpeas Chana Dal, washed well, impregnated all night and drained
- 1 onion Medium (120 g), about chopped
- 6 garlic 30 g
- 30 G ginger about -chopped
- 2 dried red chili
- 1 Tsp seeds
- 1 Tbsp coriander
- 4 Whole black pepper
- 2 black lobe
- 1 Small cinnamon 3G
- ½ Tbsp sea salt
- 1½ cups water
- 1 egg large
- 2 Tbsp lemon juice
- 1 chili green seed
- ⅓ cup coriander fresh, full of cup, leaves and stems
For frying
- 1 large egg slightly beaten (for coating)
- 3 Tbsp sunflower
Instructions
Mixture of shami kebab
- In a Dutch oven or a heavy bottom container, combine minced meat, drained chana dal, onion, garlic, ginger, spices, salt and water. Bring boiling and then simmer for 35-40 minutes, stirring occasionally. For the first 20 minutes, cook in heat 5 (medium). For the rest of the time, alternating between heat 4 and 3, stirring frequently near the end to avoid adhesive. The mixture should be thick and dry. Look for no visible humidity, a light release of oil, cobbled texture and dal that has deepened in color.
- Allow the mixture to cool for 30 minutes. Remove cinnamon stick and black cardamom.
- Transfer the mixture to a food processor. Add egg, lemon juice, green chili and fresh coriander. It is mixed in a thick, uniform paste that comes on its own.
- It is formed in 8 flat tanks. If the kebabs feel soft, place it on a parchment tray and cool for 30-60 minutes to stabilize.
For frying
- Heat 3 tablespoons of oil in a large non -adhesive pan over medium heat. Dip each pause in beaten egg and place in the pan. Pull 2-3 minutes per side until golden brown and crisp.
Serving
- Enjoy warm with green chutney and lemon wedges, or wrap in roti with a chutney tea.
Video
Notes
How do I certify my shami kebabs hold together every time
- Bhunai matters. I do not stop cooking until any moisture whisper is gone. This deep, fixed sootyinflatable – Slow cooking of a mixture to concentrate the taste and remove excess moisture) builds flavor and structure.
- Patience performs. I let the mixture cool completely (about 30 minutes) before mixing. Hot fats are misleading. The cool fat mixtures like a dream.
- Care shape. The kebabs that are too big or very flat will try you. I keep my own neat and uniform – solid long enough to turn without drama.
- Egg washing = the quiet hero. It is a simple coat, but it locks everything and offers this golden signature finish.
- Fry without disruption. Medium heat, some space in the pan and no exercise. These kebabs do not need coddling.
How keep them fresh (refrigerator tips and freezer)
- Once these kebabs are cooked, I let them cool completely – hurrying this step can trap the steam, which makes them fragile.
- In the refrigerator: I stack them on a single layer in an airtight container (or separate layers with parchment if I am tight in space). They hold well for up to until 3 days.
- In the freezer: When I make a large lot, I freeze them in a single layer on a disc first. Once you are compact, they enter a bag or a safe freezing container for up to 2 months. That way, they don’t stick together, and I can grab exactly what I need.
Heating
- I always reheat directly from frozen or frozen in a saucepan over medium heat until they are saved hot in the center. This keeps the outside crunchy.
- Remember to always re -re -re -residual residues 74 ° C / 165 ° F To keep them safe for food
Nutrition
Post Stovetop Shami Kebabs with minced beef first appeared in Shahzadi Devje, RD CDE MSC | Healthy Indian recipes Television diet.
