shami kabab

Shami kebabs are tender patties made with beef and (yellow split peas) along with onion, herbs and spices. This recipe includes Instant Pot and stovetop instructions! Naturally gluten-free!

Easy Shami Kebab (Instant Pot and Stovetop)

coriander seeds

black peppercorns

cinnamon

black cardamom

green cardamom pods (seeds removed and pod discarded)

cloves

cumin seeds

1.5 lb ground beef ((preferably full-fat))

chana dal

water

onion

garlic (leave whole - will be crushed later)

ginger (minced

bay leaf

1/2-1 Tbsp red chili flakes

salt

tsp chaat masala (optional)

onion (coarsely chopped)

green chili pepper (thinly sliced)

cilantro leaves

mint leaves

egg (whisked)

neutral oil (as needed)

eggs (whisked)

Add all of the ingredients listed under ‘Whole Spices’ to a spice grinder and grind until a powder is formed. You may also crush them in a mortar and pestle, though this will be more tedious. This will come to around 2 ½ tbsp ground spices. Set aside.

In the Instant Pot, add all of the ingredients listed under ‘To Cook’ as well as the freshly ground spices. Mix very well to combine. (No need to more water than indicated even though it looks dry.)

Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting and set the cook time for 20 minutes at high pressure.

Let the pressure release naturally for 5 minutes, and then move the Pressure Release to Venting to release any remaining steam. Open the pot and select the Sauté - High setting.

Sauté, stirring often, for 20 minutes, or until all the moisture has evaporated and the mixture starts sticking to the bottom.  (See Note 1) Press Cancel to turn off the Instant pot and allow to cool. If you have the time, refrigerate overnight and they&#39;ll be even easier to shape. Remove the bay leaf.

Instant Pot Instructions

In a medium, lightweight Dutch oven or pot, add all of the ingredients listed under &#39;To Cook&#39; along with the freshly ground spices and 4 1/2 cups of water. Mix well to combine. Cover to bring to a boil over high heat. Use a slotted spoon to skim off any scum that rises to the surface. 

Place the lid ajar and continue to cook on high heat for 50 minutes to 1 hour (depending on thickness of your pot), stirring occasionally, until the chana dal (yellow split peas) is completely cooked. During the last 15-20 minutes, stir frequently to completely evaporate any moisture. The mixture will start sticking to the bottom of the pan. (See Note 1) Turn off the heat and allow to cool. If you have the time, refrigerate overnight and they&#39;ll be even easier to shape. Remove the bay leaf.

Stovetop Instructions

Combine the onion, green chili pepper, cilantro, and mint in the bowl of a food processor. Use the pulse setting to finely chop (but not blend) this mixture. Transfer to a large bowl.

Add the cooled beef and lentil mixture to the food processor. In batches, process this mixture until as smooth as possible (~1 min). Transfer this mixture to the bowl with the chopped onion mixture. Mix well, then taste and add salt, if desired. Add the whisked egg and mix to combine.

Using oiled hands, shape ¼ cup heaped of the mixture into a flat, round patty about 2 3/4 inches in diameter. Continue with the rest of the mixture. You will have around 20 patties. If you wish to freeze them, do so at this point. (See Note 2)

Place the egg in a shallow bowl so that you can dip the kababs as you cook. Heat a large skillet, frying pan, or cast iron pan over medium-high heat. Add enough oil to coat the bottom of the pan.

Dip both sides of each patty into the egg wash. Place 3-5 patties in the pan and allow them to cook for 3-4 minutes on each side, using a spatula to turn them over. Be careful not to crowd them too much or it will be harder to turn them. Reduce heat as necessary.

Remove from the pan, and place on a plate lined with a paper towel to absorb any extra oil. Repeat until you have finished pan-frying all the patties. Cook any leftover egg in the remaining oil and serve with the patties.

After Cooking

https://content.jwplatform.com/videos/p5fmoSmG.mp4

Shami kababs are tender patties made with beef and (yellow split peas) along with onion, herbs and spices. This recipe includes Instant Pot and stove top instructions!

Shami Kebab (Instant Pot & Stovetop)

Kala Chana Kabab or also called as vegetarian shami kabab is a delicious and nutritious plant-based appetizer or snack made with black chickpeas and spices.

Air Fryer Kala chana kabab recipe

Black Chickpea/kala chana

tsp salt

Boiled chickpeas

ginger

garlic

green chilies

flour

Red chilli powder

coriander powder

tsp garam masala

tsp black pepper powder

tbsp mint leaves ((fresh

coriander leaves ((with stems))

lemon

Salt

tbsp oil

Wash and soak 1 cup of black chickpeas overnight or for 8-9 hours.

After the said period, drain the water from the chickpeas and put them in pressure cooker with 3 cup water and 1/4 tsp salt.

Pressure cook for 5 whistles. If you don't have pressure cooker, you can boil the chickpeas in pan with a lid or the way you want.

After the pressure is released from pressure cooker, open the lid and take out the chickpeas and let them cool completely. Do not discard the water in which chickpeas were boiled as that is consumable.

Transfer the chickpeas in blender along with boiled chickpeas, 1 onion, small piece of ginger, 3-4 garlic cloves, 2 green chilies, 1 tsp roasted cumin seeds, 2 tbsp roasted gram flour, red chilli powder to taste, 1 tsp coriander powder, 1/4 tsp black pepper powder, 1 tsp garam masala, 2 tbsp mint leaves (fresh or dry), handful of coriander leaves (with stems), juice of one lemon and salt to taste.

Grind the ingredients to a coarse paste.

Bring out the paste in a bowl.

Add 2 tbsp oil and mix. You need not to  add oil if going to fry kabab in oil.

Take a portion of dough and shape it into a kabab or patties.

Put the kabab in greased air Fryer basket. Alternatively you can shallow fry them.

Brush them with oil both the sides.

Air fry @160°C for 15 minutes or until the kababs turn brown and crisp.

Also these kababs can be baked in pre-heated oven @180°C for 20-25 minutes or until golden and crisp.

Serve hot with a dip of your choice.

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Top 2 shami kabab recipes from across the web

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The most viewed shami kabab recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine