These juicy shami kabab are hands down the BEST with their punchy flavour, perfect 'raishaydar' texture, and they can be made with mutton or beef and instant pot or stove top! Reviewers describe them as "perfect" and we agree!
🔍 Quick Look: Shami Kabab
- ⏱️ Prep Time: 2 hours
- 🍳 Cook Time: 8 minutes (frying time per batch)
- 🕒 Total Time: 2 hours + frying time
- 👥 Servings: 2
- 🔥 Cook Method: Stovetop or Instant Pot
- ⭐ Difficulty: Easy
- Key to Success: That test kabab! Make sure you check for flavour and how well it holds!
These turned out fantastic. Thanks for sharing the recipe - Maha
What are Shami Kababs
Shami Kababs or Kabab Shami are a cutlet that's made with meat and lentils (chana dal) and spiced with a version of garam masala that's then peppered with fresh herby mint and cilantro and green chilies. They are common across Pakistan and North India and have naturally made their way across the South Asian diaspora.
Better than my Mother's
Despite my love for most Pakistani beef recipes, for most of my life I had fairly lukewarm feelings towards Shami Kababs. I have made thousands with my freezer queen ammi, but I would reach for the Aloo Cutlets over Shami Kababs any day.
My husbands' family - more specifically his aunt - changed that. We visited her and she made these Authentic Beef Boti Kababs that looked different than the very smooth ones I had grown up on. I took a bite and was actually blown away.
These kababs had actual texture, they were juicy, but not oily, the spices were headier than what I was used to and the hara masala more predominant.
What makes these Shami Kababs Incredible
The short answer? Beef/Mutton Boti NOT Keema (sorry Mom). The stewing cubes give the kababs richness, texture, and unbelievable flavour.
You see traditionally kababs were NOT made from ground beef, they were made from stewing cubes and the final mixture was hand ground down on something called a "silbatta". That process allowed the daal to break down, the meat to meld, but for the kababs to retain a texture that was fulsome and flavorful.
These are those, but easier. One bite of these and you have a kabab that is crunchy on the outside, spicy in a heady sort of way (but you can adjust to taste) and so incredibly moist. It took a few tries to get them perfect but there has been no looking back since!
If you want a chicken version then these are PERFECT (if I do say so myself).
Oh and just in case you're wondering, these kababs are the perfect candidate for Bun Kababs. In my usual recipe I make daal ke kabab, but these Shami Kababs are SO good in there too!
6 Tips for the BEST Kababs
- The meat needs to be very close to 2lbs - changing the amount of meat affects texture.
- Soaking the Daal. Soaking the chana daal overnight or for 4-6 hours helps the daal dissolve completely.
- Fresh Ginger/Garlic: I love my pastes, but fresh it is here. Easy enough too since the food processor is already out!
- Onion in the Mix: This is KEY to tender juicy kababs. I have seen recipes without and tried it without and there is no question in my mind you need to have it.
- Grinding Masala: There is nothing like the magic of fresh masala. I have seen recipes where you roast and grind and while that extra step adds flavour it wasn't phenomenal enough (especially after freezing and defrosting) to be worth the extra work (in my humble opinion).
- Coarsely Chop the Green Masala: Make sure you leave the mint, coriander, chilies and onions at the end a little coarse because that adds both another level of texture and flavour!
How to Freeze & Store Shami Kabab
Shami Kabab are a popular, easy to store Ramadan friendly recipe, but like any food that you freeze, you need to be mindful of two things.
1.) Remember to flash freeze your Shami Kabab completely on a tray before transferring them to a bag.
2.) Make sure to take out any excess air from the freezer bag, you can fold over and press as much as you can out.
Shami Kabab keep well in the freezer for 6-9 months depending on how well packed they are.
Do remember that when you freeze Kababs some of the original pungency of the masala will dissipate!
Shami Kabab FAQs
Your kabab are breaking because of one three things: they are too dry, too wet, or you are deep frying when a shallow fry is necessary. The mixture should feel moist and bind well.
Add a beaten raw egg into the mixture, mix well and fry a test kabab. You should be good, but can certainly add another tbsp or 2 of egg if needed.
Okay quickest fix: breadcrumbs, add a tbsp at a time till that gloopy texture is fixed OR just dry it out stove top! You want a texture that is moist but not watery, and sticks together with a little pressure.
Yes. Preheat your oven to 400F and prep a pan with foil (or parchment paper). Spray it with oil and lay down your kababs, making sure you leave enough space between them to flip them. Bake your defrosted kababs for about 7-8 minutes and flip and bake for another 7-8 minutes. You may need to tweak these time as individual ovens vary.
Yes. An air fryer is essentially a convection oven that works faster because it is smaller. Spray the defrosted kababs with cooking oil and air fry for 10 minutes, add additional time and another spray of cooking oil if needed.
Made these Shami Kababs? Share what you thought and don't forget to tag me on Instagram @flourandspiceblog ! Also please do rate the recipe below by clicking the number of stars you want to give it!
Juicy Shami Kabab - Instant Pot & Stovetop
Ingredients
- 2 lbs Beef/Mutton Stewing Meat cut into cubes (900g) close to exact please!
- 1 cup Chana Daal (200g) Soaked 4-6 hours or overnight (preferred)
- 2.5 inch piece Ginger
- 8 cloves Garlic
- ½ cup Diced Onion (half a medium-large onion) 50 to 60g
- ½ cup Water
Garam Masala
- 1 Black Cardamom
- 2 Green Cardamom Pods (just seeds or use ½ tsp cardamom powder) Optional
- 1.5 tsp Whole Coriander Seeds
- 1.5 tsp Cumin Seeds
- 2 tsp Whole Black Peppercorns
- 6-7 Cloves
- Small Cinnamon Stick (2 cm or ¾ inch)
- 2.5 tsp Salt (plus additional to adjust seasoning to taste)
- 2 tsp tsp Chilli Flakes or 1.5 tsp Powder
Green Masala
- ½ cup Cilantro 15-20g
- ½ cup Mint 15-20g
- 6 Green Chilies
- ½ Medium Onion 50-60 g
Instructions
- Grind all the Masalas in the Garam Masala section and set aside
- Now quickly run your ginger, garlic and onion from the first section through a food processor/ chopper or dice by hand.
Instant Pot
- Combine all the ingredients except the Hara Masala ones in the Instant Pot along with half a cup water and give it a mix
- Close the lid, set to seal and set to pressure for 30 Minutes then natural release (that means turn the machine off and walk away till the pressure releases, then open the valve.)
- When you open the lid to the instant pot there will still be some water left in it (see video) - turn on the saute function and cook on medium heat for 5-7 minutes until it is fairly dry - the mix will stick to the bottom.
Stovetop
- Combine all the ingredients EXCEPT the green masala ones in a pot with 2.5-3 cups of water, bring to a boil and simmer on low for 50-60 minutes or until the meat and daal are tender. Check halfway through, add water if needed.
- Crank up the heat, dry up excess water, your meat mixture should start to stick. Set aside to cool a little.
Putting it all together
- While it's cooling run the Green Masala ingredients through the food processor to mince. Just a few short pulses will do the trick, you want a fine dice not a paste.
- Once the mixture is warm enough to handle then for extra meaty kababs you can simply go in with clean hands and mash it together or run it through the food processor to acheive a more paste like consistency (you won't lose the lovely meat texture entirely). These kababs will still be quite moreish. Process on high speed for 30 second intervals till the consistency is to your liking.
- Stir in ALL the hara masala - it will seem like a lot but it works.
- Shape the kababs to your preferred size, remember to squeeze your kabab mix together to help it 'stick' before rolling and flattening. Tip: Damp palms make this easier so keep a bowl of water near you.
- FRY A TEST KABAB! This step is key so you know that taste and texture are on point and you can make any adjustments necessary.
- Flash freeze on a tray then move to a freezer safe container. Keep well for 6 months.
Shamaila says
Hey! I tried making this, and while everything tasted great, when I tried frying the kebabs they simple broke apart. I searched online and read adding an egg would help and also eggwash. I tried eggwash and then frying and it did help a bit, but still not perfect. Any suggestion? And also I find frying in pan one kebab at a time extremely troublesome , I never understand when it’s time to flip the kebabs. So I read somewhere about frying them in the oven. Giving that a go now, do you have any experience with that?
Sarah Mir says
Hi Shamaila! Sorry to hear yours broke! I am not sure why - as in I don't know if they are too dry or too wet or if you were pan frying or using more oil etc - generally an egg in the mix will act as a binder and bring the mixture together. Re: baking them, I 100% know someone whose told me she bakes them in the oven, but she also flips them half way to develop that classic crust so I don't know if that solves your problem! Good luck and Please keep me posted!
Mariam says
Thank you so much for this recipe and all your others too! I’m in Australia and your recipes taste just like the home-cooked food I miss but can never find at restaurants here. You’ve also got me excited about cooking again... I love making everything from scratch now, even my own garam masala... No more pre-mixed spices, just real ingredients and real flavour. Pure joy ❤️
Confession: I don’t always follow the recipes to the letter, but you’ve actually taught me how to cook Pakistani food, and that's left me feeling empowered to tweak a thing or two 😊
Sarah Mir says
Mariam, I read and reread your comment multiple times and I cannot even explain to you what it meant to me. If there was ever a dream it was to help people feel exactly the way you do about Pakistani food and cooking it. I 100% LOVE that you make it your own, reading you say you feel empowered to tweak it is absolutely incredible to hear. A recipe is like a base and then what you do it, that's your magic!
Maha says
These turned out fantastic. Thanks for sharing the recipe
Maria says
Made this in an instant pot for the first time and now it’s my favorite way to make Shami kebab!!
I added the egg because we have always added egg in ours and I’ll leave it next time if you say it’s not mandatory!
HAIDER M MALIK says
This was the first time I made Shami Kabob using an Instant Cooker. Very quick option to make delicious Kabobs.
Thanks to Sarah for the Recipe.
Regards
Haider Malik
Sarah Mir says
Thank you! Glad you enjoyed them!
Zainab Somani says
Batch cooked and froze these for Ramadan and it has Ben hands down the one item that needed multiple restocks!
Thanks for this one Sarah!
Sarah Mir says
Thanks so much Zainab!
Tess Jay says
Salams not sure if this post is still active but I have a lot of beef qeema and really want to give these kebabs a shot. How would you suggest I tweak it to incorporate the beef qeema? Thanks
Sarah Mir says
Wasalam! I unfortunately have not tried these myself with qeema and I would not want to steer you wrong!
Salwa says
Hi Sarah,
Love your recipes and the ratios are so helpful for beginners (like me :P).
If I want to make these with qeema instead of boti (availability issues), will the ratio remain the same, that is 2lbs qeema instead of boti?
Thank you,
Sarah Mir says
Hi Salwa! I tried to figure this out, but I don't have enough confidence in a ratio to share it. I will buy ground beef and try it out soon so that I can add a note in the recipe! Apologies for not being more helpful now but I don't want to mislead you!