Freezer staple · Ramadan favourite
Shami Kebab Recipe (Soft Beef and Chana Dal)
Cook dry. Grind smooth. Egg coat.
Recipe by Farwa ZeeshanTested in the NineFoods home kitchenShami kebabs are soft patties of beef and chana dal cooked with spices, ground and fried. They break when the mixture is wet. The fix is cooking until completely dry, grinding to a smooth dough and dipping in beaten egg before frying.
The 3 laws of shami kebab
Why this recipe works
Wet mix
Any water makes kebabs break.
Chunky
A smooth dough holds its shape.
Plain fry
Egg seals and crisps.
Shopping and prep list
Ingredients
Kebab mix
Shaping and frying
The NineFoods shami gauge
Is the mix dry enough?
Look at the pot after cooking.
Method · 4 stages
Step by step
Cook
- Cook beef, dal, onion, garlic, ginger, spices and salt in water.
- Then dry out uncovered. Use the gauge above.
Grind
- Grind to a smooth dough.
- Mix in mint, coriander, chillies and onion.
Shape
- Shape into round patties.
Fry
- Dip in beaten egg and shallow fry.
- 2 minutes per side.
Chef's troubleshooter
What went wrong? Pick the symptom
Why
Mix wet.
Fix next time
Dry the mix fully before grinding; add 1 tbsp roasted besan.
Why
Too much dal or overground.
Fix next time
Use less dal and grind to just smooth.
Why
Whole spices skipped.
Fix next time
Cook with whole spices and season well.
Why
Oil not hot.
Fix next time
Fry on medium-hot oil.
Swap smart
Ingredient roles and substitutes
| Ingredient | Job in the dish | Swap with |
|---|---|---|
| Beef | Main | Mutton or chicken |
| Chana dal | Binder and softness | Masoor dal |
| Egg coat | Seal | Bread crumbs |
| Shallow fry | Crisp | Air fryer at 200 C, 10 minutes |
After the meal
Serve, store, reheat
Serve with
Green chutney, ketchup, or in a bun kebab.
Store
Freeze shaped patties up to 3 months.
Reheat
Fry from frozen after dipping in egg.
How we tested this recipe
Tested in a home kitchen, not a studio
Recipe developed and tested by Farwa Zeeshan, who cooks and tests every NineFoods recipe on a regular home stove.
- Cooked from start to finish with the exact quantities above for 8 servings, using both the metric and US cup measures.
- Every one of the 4 stages was timed at the stove; heat levels and the 'look for' cues are what we saw in the pan.
- The doneness check (is the mix dry enough) and the troubleshooter come from batches that went wrong, and how we fixed them.
- Reheating and storage advice was checked on leftovers, not guessed.
Keep cooking
Related recipes and guides
Quick answers
Shami Kebab FAQ
Why do shami kebabs break?
The mix was not dry enough before grinding.
Can I freeze shami kebabs?
Yes, freeze the shaped patties and fry from frozen.
Which dal is used?
Chana dal.
Can I make chicken shami kebab?
Yes, cook chicken for 30 minutes instead of 60.