Shami Kebab

A really delicious snack or starter from Afghanistan, India and Pakistan which you can make well in advance if needed.  We can use chick peas or chana daal for this dish.  I have used chick peas as you can get tinned ones just as easy.  You can serve the dish with lemon and chutney of your taste.  It is one of those dishes which tastes good on its own or with a main course.  A simple dish to make and enjoy.

Suitable for: Gluten free

Prep Time : 30 mins

Serves       : 4-6 people

800g mince lamb
1 small onion peeled/chopped
3 garlic cloves peeled
1 inch sliced ginger
4 small green chillies (Strength varies please be cautious)
2 cloves (optional)
2 peppercorns (optional)
¼ teaspoon whole cumin seeds
¼ teaspoon whole carom seeds
1 level teaspoon salt or to taste
1 teaspoon coriander powder
½  teaspoon cumin powder
100g chick peas
handful of fresh chopped coriander
juice of ½ lemon juice
2 potatoes boiled and mashed
3 eggs
Plain flour for coating
Oil for frying


  1. Place all the ingredients in the saucepan except for chick peas, fresh coriander, lemon juice, 3 eggs and potatoes stir and cook until water is absorbed avoiding any lumps
  2. Add the chick peas just to soften them a little with the cooked meat
  3. Remove the mixture from pan into a food processor and blend together until fine or looks smooth
  4. In a bowl add ingredients from the food processor and mix in the mashed potatoes, lemon juice and fresh coriander and one beaten egg
  5. Divide the mixture equally into balls and flatten into round shape in the palm of your hand.
  6. Whisk the 2 eggs and season with salt and red chilli powder in a bowl
  7. Add some flour on a small plate
  8. Coat the kebab in flour then egg and place in heated frying pan to shallow fry
  9. Turn when the egg has sealed on one side within 5 seconds. Allow to cook and turn until evenly golden all over
  10. Remove with a slotted spoon and place on kitchen towel to drain
  11. Serve hot with your choice of chutney, any preferred sauces and salad


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