Beef Shami Kabab is a popular Pakistani and Indian meal from boneless beef and a spice combination. Shami kababs offer a delicious and adaptable dish that you can serve on a variety of occasions. Whether you want a quick snack or a full dinner.
Shami kababs are a staple and convenient meal in Pakistani cuisine, and you’ll find them in many Pakistani freezers.Many Pakistani households prefer to make large batches of Shami kababs and freeze them in portions, so that they can readily cook and enjoy them whenever needed. They are also a popular snack or appetizer choice for guests, particularly on celebratory occasions such as Eid or weddings.
Table of Content:
- What Is Shami Kabab?
- How to make?
- Pakistani Shami Kabab Recipe
- Shami Kabab VS Other kababs
- Other Cooking Methods
- What to serve with Shami Kababs?
- How to store and freeze?
- Recipe Card
- Pro Tips
What Is Shami Kabab?
The term “Shami” refers to the grinding of the meat after it has been stewed with various spices, lentils, and other components. The mixture is then transformed into small round patties. Subsequently, they are pan-fried until the outside turns crispy golden, while the inside remains soft.
Not only are Shami kababs tasty, but they also serve as a quick and easy meal alternative. Moreover, they can be prepared ahead of time and stored in the freezer for up to a few weeks.
Furthermore, people in Pakistani households serve Shami kababs in a variety of ways. They enjoy them with chutneys, raita, or sliced onions as condiments. Shami kababs can also be used to make sandwiches or wraps, and they pair well with Daal Chawal.
How to make this recipe:
Shami kababs derive their distinct flavor from a combination of beef, aromatic spices such as cumin, coriander, and garam masala, and a variety of herbs like mint and cilantro. This combination results in a delightful taste that sets Shami kababs apart. They are widely appreciated as a popular snack or appetizer. Moreover, they can be served as a main course alongside rice, naan, or roti, making for a satisfying and flavorful meal option.
Overall, Shami kababs offer a delicious and easy-to-make dish that you can enjoy in many ways. Whether you’re seeking a quick snack or an impressive appetizer, Shami kababs are sure to please. In addition, their versatility allows you to explore various serving options and cater to different culinary preferences. They are made using simple and easy steps;
- Cooking Beef Mix
A few notes on ingredients:
- Beef: For this recipe, you will need 1 kilogram of boneless beef cubes.
- Chana dal: This is a type of split yellow lentil that has been soaked overnight before use. It helps to bind the meat mixture together.
- Onion: When preparing Shami kababs, one typically uses a large onion to boil with the meat and dal mixture, while a small onion is finely chopped and added to the cooked kabab mixture later for enhanced flavor.
- Red Chili Peppers: These are whole dried red chilli peppers that add heat and spice to the kababs. The amount used can be adjusted according to your taste preference.
- Spices: The whole spices used in this recipe include sabit dhania (whole coriander seeds), zeera sabit (whole cumin seeds), and a cinnamon stick all together in a potli (a small cloth bag). And Turmeric and Salt are used to enhance the flavor of the kababs.
- Bread slices: These are used as a binding agent for the kabab mixture and help to keep the kababs moist and tender.
- Oil: Oil is used in both the boiling and cooking process and is essential for texture and flavor.
- Green Chillies and Herbs: Fresh leaves of the mint and coriander that add a refreshing flavor to the kababs. And mild green chillies that add subtle heat and flavor to the kababs.
- Seeds: These are roasted and ground cumin and coriander seeds that add a smoky, earthy flavor to the kababs.
- Whole Spice Powder: It adds a complex, aromatic flavor to the kababs.
- Egg: An egg is used as a binding agent for the kabab mixture and helps to hold the kababs together during cooking.
Pakistani Shami Kabab Recipe:
Shami kababs please crowds and receive love from people of all ages. They also serve as a great way to add variety to your regular meals and you can serve them with a variety of accompaniments.
Step 1: Cooking Beef Mix
In a large pot, add beef cubes, soaked chana dal, whole spices (In a cotton cloth bag like a potli), ginger garlic paste, salt, turmeric powder, chicken cube, roughly chopped onion, whole red chilli peppers, and 1-liter water to cover everything. Cook covered on medium heat for 1-2 hours or until the meat is tender and the water dries up. During the last 15-20 minutes, stir frequently to evaporate any moisture completely. Remove the potli and let the mixture cool down.
Step 2: Chopping
In a food processor, Add the cooled beef and lentil mixture in batches, and process this mixture until smooth. And set aside in a large bowl.
Now add bread slices, oil, onion, green chillies, coriander and mint leaves, Small Ginger piece in the food processor and grind them for a few seconds until they look thinly diced ( not like Paste). Now mix it in the beef mixture bowl.
Step 3: Assembling
Add roasted and ground cumin and coriander seeds, garam masala powder, and an egg. Mix well or knead with your hands. Lightly oil your hands and form the mixture into small, flat round patties, similar to hamburger patties.
Note: You can freeze the kebabs after shaping them into patties. Freeze them on a tray until solid, then transfer them to a zip-lock bag and keep them in the freezer for up to a few weeks.
Step 4: Frying
Now in a non-stick pan, add a little oil and cook the kababs on medium heat until they are golden brown on both sides and cooked through.
Serve hot with your favourite chutneys or dips.
Shami Kabab VS Other kababs:
Here’s a comparison table between Shami kababs and other popular types of kababs:
People typically make Shami kababs with minced meat (usually beef or mutton), chana dal, and a blend of spices. In contrast, other types of kababs may involve the use of different types of meat or different spices.
|Kabab Type||Meat Used||Flavor Profile||Texture|
|Shami Kabab||Boneless beef||Spicy, savory||Soft, slightly grainy|
|Seekh Kabab||Ground lamb or beef||Spicy, savory||Firm, slightly chewy|
|Boti Kabab||Cubes of beef||Spicy, tangy||Tender, juicy|
|Chapli Kabab||Ground beef or lamb||Spicy, aromatic||Crispy, slightly chewy|
|Reshmi Kabab||Chicken or lamb||Creamy, mild||Tender, succulent|
Other Cooking Methods:
Although the traditional cooking method for Shami kababs is to first boil them and then fry them, there are a few other cooking methods that you can try as well. Here are some options:
1. Baking: You can bake Shami kababs in the oven for a healthier alternative to frying. Preheat your oven to 400°F (200°C), place the kababs on a lightly greased baking sheet, and bake for 10-12 minutes on each side or until browned and cooked through.
2. Air frying: Another healthier option is to air fry Shami kababs. Simply place the kababs in the air fryer basket and cook for 10-12 minutes or until crispy and cooked through.
3. Grilling: Shami kababs can also be grilled for a smoky, charred flavor. Preheat your grill to medium-high heat, lightly oil the grill grates, and grill the kababs for 3-4 minutes on each side or until browned and cooked through.
Remember that the cooking time may vary depending on the size and thickness of your kababs.
Variations of this recipe:
There are several variations of Shami kababs that you can try to add more variety to your meals. Some of these variations include:
- 1. Chicken Shami kabab: Instead of using beef, you can use ground chicken to make these kababs. The recipe and spices are similar, but the meat will have a slightly different taste and texture.
- 2. Keema Shami kabab: Keema or minced meat is used instead of cube beef to make these kababs. The taste is similar, but the texture is slightly different due to the coarser mince.
- 3. Hara Bhara Shami kabab: This variation uses a mixture of spinach, peas, and potatoes along with the traditional spices and lentils to create a healthier and vegetarian version of Shami kababs.
- 4. Egg Shami: You can make the famous street-style Egg Shami kabab by coating the beef Shami kabab in a beaten egg mixture and frying it, which can then be used to make burgers.
These are just a few examples of the many variations of Shami kababs that you can try. Feel free to experiment with different meats, vegetables, and spices to create your own unique version of this delicious dish.
What to serve with Shami Kababs?
Shami kababs are a versatile dish that can be served in many different ways, depending on your preferences. Here are a few common ways to serve Shami kababs:
1. Appetizer: Shami kababs can be served as a delicious appetizer with some mint chutney, tamarind chutney, or ketchup for dipping.
2. Main course: Shami kababs can also be served as a main course dish, either with some steamed rice or with some naan or roti. You can also serve them with some raita or salad for a balanced meal.
3. Sandwich: You can also use Shami kababs as a filling for sandwiches or wraps. Simply place a kabab in a pita bread, tortilla wrap, or bun with some lettuce, tomatoes, onions, and your favourite sauces, and you have a delicious and filling sandwich.
4. Side Dish: On special occasions like Eid breakfasts or lunches, serve them as a side dish with Chicken Biryani, korma and lotus lasagna in the dessert.
No matter how you choose to serve them, Shami kababs are a delicious and satisfying dish that is sure to please.
How to store Kebabs?
You can store Shami kababs in the refrigerator or freezer, depending on how long you plan to keep them.
For short-term storage (1-2 days), you can store the cooked Shami kababs in an airtight container in the refrigerator. When ready to eat, simply reheat them in the microwave or oven until heated.
For longer-term storage (2-3 months), you can freeze the uncooked Shami kababs. To freeze them, place the shaped kababs on a baking sheet lined with parchment paper and place them in the freezer for a few hours until they partially freeze. Then, transfer the partially frozen kababs to a ziplock bag or airtight container and store them in the freezer.
When you’re ready to cook them, take them out of the freezer and let them thaw in the refrigerator overnight. Once fully thawed, you can cook them as you usually would.
Note: It’s important to note that frozen Shami kababs may have a slightly different texture than fresh ones. However, they will still be delicious and flavorful and are a great option for quick and easy meals.
Here are some frequently asked questions (FAQs) that people have about Shami kababs.
1. Can I use other types of lentils instead of chana dal?
While chana dal is the traditional choice for Shami kababs, you can use other lentils. Some people use split moong dal or urad dal instead of chana dal.
2. Can I use ground meat instead of beef cubes?
Yes, you can use ground meat. However, the texture of the kababs may be slightly different in texture.
3. Can I make Shami kababs without eggs?
Yes, you can make Shami kababs without eggs. However, the egg helps to bind the kabab mixture together, so you may need to add some other binding agents (such as bread slices) to help hold the kababs together.
4. Can I make Shami kababs in advance and freeze them?
Yes, you can make Shami kababs in advance and freeze them for later. Simply shape the kababs, place them on a baking sheet lined with parchment paper, and freeze until firm. Once you freeze the Shami kababs, transfer them to a ziplock bag or an airtight container and store them in the freezer for up to 3-4 weeks. When you’re ready to cook them, thaw them in the refrigerator overnight before cooking.
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Pakistani Shami Kabab
Cooking Beef Mix
- 1 kg Boneless Beef Cubes
- 300 gm Yellow split peas (Chana Dal) (soaked overnight )
- 1 large Onion (roughly chopped)
- 8 Pieces Whole Red chili peppers
- 3 tbsp coriander seeds in potli,
- 1 tbsp Cumin seeds (Zeera)
- 2 large Cinnamon stick
- 1 liter Water
- 1 tbsp Salt or to taste
- 1 tbsp Turmeric powder
- 1 cube Chicken stock maggie
- 2 tbsp Ginger garlic paste
- 2 slices Bread
- 1 small Onion coarsely chopped
- 3-4 Mild Green chilies
- 1/2 cup Coriander leaves Roughly chopped
- 1/2 cup Mint leaves Roughly chopped
- 1 small Ginger chunk
- 2 tbsp Oil
- 1 tsp Cumin seeds roasted and ground
- 1 tsp Coriander seeds roasted and ground
- 1 tsp Garam masala powder
- 1 Egg
- 1/2 cup Oil
- In a large pot, add boneless beef cubes, soaked chana dal, add whole spices-coriander seeds, cumin seeds and cinnamon sticks (In a cotton cloth like a potli), ginger garlic paste, turmeric powder, maggie chicken cube, roughly chopped onion, whole red chili peppers, and 1 litr water to cover everything. Cook covered on medium heat for 1 hour or until the meat is tender and the water dries up. During the last 15-20 minutes, stir frequently to completely evaporate any moisture.Remove the whole spice potli and let the mixture cool down.
- In a food processor, add the cooled beef and lentil mixture in batches, along with bread slices and process this mixture until smooth. And set aside in a large bowl.
- Now add onion, green chilies, coriander leaves, mint leaves, small ginger chunk and oil in the food processor and grind them for a few seconds until they look thinly diced ( not like Paste). Now mix it in the beef mixture bowl.
- Now sprinkle roasted and ground cumin and coriander seeds, garam masala powder, and 1 egg to the beef mix bowl, knead with your hands.
- Lightly oil your hands and form the mixture into small, flat round patties, similar to hamburger patties. You will have around 30+ patties.
- In a non-stick pan, add a little oil and cook the kababs on medium heat for 4-5 minutes or until they are golden brown on both sides and cooked through.
- Serve hot with your favorite chutneys or dips.
Here are some pro tips for making delicious Shami kababs:
- Soak the chana dal overnight: This will help the dal cook faster and more evenly.
- Use fresh herbs: Using fresh coriander leaves, mint leaves, and green chilies will give your kababs a bright, fresh flavor.
- Add bread slices to the kabab mixture: Adding bread slices to the kabab mixture will help to bind the ingredients together and keep the kababs from falling apart while frying.
- Test a kabab before making the whole batch: To ensure that your kababs are correctly seasoned, shape and fry a test kabab before making the whole batch. Adjust the seasoning before shaping and frying the rest of the kababs.
- Fry the kababs in hot oil: Ensure the oil is hot before frying the kababs. This will help to create a crispy exterior and prevent the kababs from becoming greasy.
- Don’t overcrowd the frying pan: Fry the kababs in small batches to ensure they cook evenly and don’t stick together.
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