Mutton Shami Kebab

By on June 23, 2013

Shami Kebab – A snack for a family

Hello everyone!

My first week‘s recipe is called Shami Kabab. It is a popular Pakistani and Indian dish that can be made with either minced beef or chicken with the use of same spices ingredient. Shami or Shammi kabab literally means the Syrian kabab (sham) in Arabic. During the Mughal era few Muslim emigrants from the Middle East countries had introduced this kabab to the South Asia countries. The Mughals had employed cooks from all over the Muslim world to serve in the royal kitchens where few of the cooks were from Syria. Another source states that the word Sham is evening in Hindi and Urdu and Sham-e-Awadh, evening in Lucknow of yore since the time of Nawab regime. Some people also believe that Shami Kababs originate from the famous village of Sham Churasi in the Hoshiarpur district of Punjab. It is mostly served as a snack on special occasions such as parties, family gathering, and BBQ parties or on Muslim Eid Days. My mom makes delicious Shami kabab at home for me and my siblings. Therefore, I decided that the first recipe that I would like to share with you all has to be something that you can all enjoy with your family as I do with mine. When ever we have guest over I help my mom in the kitchen making shami kebabs. We also make it in the evening time as an appetizer or snack with chutney or yogurt mix also called Raita for our self. Below is the recipe for shami kabab, I hope you like it.
Shami Kebab


Degree of Difficult: Medium
Recipe Ethnic Group: Pakistani
Serves up to 5-6 people

1/2 Kilogram minced Beef or chicken or mutton
1/3 cup Cooking oil
3 Onions (finely chopped)
¼ cup of yellow split peas also called Chana dal
3 Eggs (beaten)
8 cloves of Garlic (finely chopped)
10 grams of Ginger (finely chopped)
Salt and black pepper (to taste)
1tbsp. Red chili powder
1-2 pieces of Green chili (to taste)
1 bunch of Fresh Coriander leaves (finely chopped)

1. Pour 1/3 of cooking oil in a pan and add chopped garlic and ginger in the minced mutton.
2. Then add salt, red chili powder, garam masla and chana dal together in minced chicken. Boil mixture on medium heat until the meat becomes tender. Remove from heat. Let it cool.
3. Add chopped green chili, and coriander in the cooked mixture.
4. Grind the chicken mixture in a food processor.
5. Break off 1 tbsp. of the mince mixture, wet your palm and place it in the centre of your palm. Shape it into a smooth half flat round shape. Repeat it with all the mixture.
6. Heat a heavy based frying pan and add enough oil so that the oil covers the surface.
7. Dip the half flat round shape kebabs in the beaten egg.
8. Then add 3 to 4 kebabs at a time and fry on low heat to a crisp golden colour on both sides. Serve with chutney, ketchup, hot sauce or Raita (an Asian dip made of yoghurt and some spices)

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