Shami kebab are tender, wholesome patties made from beef and chana dal (yellow split peas). This straightforward recipe is mostly dump-and-go, using ground beef and a quick homemade (or store-bought) Shami Kabab Masala. It yields a large batch so you can enjoy some now and freeze the rest. Includes both stovetop and Instant Pot instructions.
“This recipe turned out so yummy the first time that I have kids requesting it again and again!”
Kinjal
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Shami Kebab
If you grew up in a Pakistani household, chances are there’s a Shami Kebab stash in the freezer for unexpected guests, hungry kids, or busy evenings.
These kebabs are popular because they’re easy to store and reheat without losing texture or flavor. Silky, wholesome, and richly spiced, they thaw and pan-fry quickly to become a comforting snack or a hearty addition to meals.
Shami kebab are freezer-friendly and versatile—enjoy them with a cup of chai, as a side to bulk up a dinner, or tucked into a sandwich with chutney, ketchup, or a hot-sour sauce.
More ideas for your freezer stash: chicken puff pastry, keema naan, chicken kofta.
How to make Shami Kebab
Shami kebab may seem intimidating, but the process is straightforward. Here’s the approach in simple steps:
- Grind whole spices to make Shami Kabab masala. A spice grinder works best; use a mortar and pestle if necessary. A store-bought masala is fine—just reduce salt and chili if you use it.
- Cook the beef, soaked chana dal, onion and spices either in the Instant Pot or on the stovetop with the measured water. After cooking, sauté the mixture to evaporate excess moisture—this can take about 20 minutes of stirring until it becomes dry and starts to stick slightly to the pan.
- Pulse onion, green chili and herbs in a food processor until finely chopped, then add the cooled beef-lentil mix and process in batches until smooth.
- Mix in a whisked egg if desired, shape into patties, coat in egg wash and pan-fry until golden. Alternatively, freeze patties for later use.
- Enjoy—these turn out simpler and more rewarding than they appear.
The Story Behind Shami Kebab
Shami kebabs trace their origins to the Levant and were brought to South Asia by people from Syria—“Sham” referring to Syria in Urdu. Over time they became a beloved part of Mughlai and regional cuisines across the subcontinent.
Baking or Air-Frying
For reheating, the air fryer works very well. For best texture, pan-fry initially, but here are alternatives:
- To bake: Line a baking sheet with parchment and lightly grease. Dip kebabs in egg wash and bake at 450°F for 12–15 minutes, turning once midway.
- To air-fry: Preheat to 400°F, lightly spray the basket, place egg-washed kebabs in a single layer and air-fry 6–7 minutes per side until crisp.
Using Beef Stew Meat vs Ground Meat
Traditionalists prefer beef chunks (boti) shredded after cooking for the classic silky texture, but ground beef is convenient and familiar to many home cooks. I usually use ground beef, though beef stew meat works well if you’re willing to increase cooking time and shred the meat before combining with the dal.
When using beef chunks, expect longer pressure-cook times (about 45 minutes in the Instant Pot) and the need to shred pieces in a mixer or processor, similar to making haleem. The meat-to-dal ratio may need tweaking for best flavor balance.
Other meats: Chicken can be used successfully—lean meats may benefit from an extra egg to help bind the patties.
More Tips and Notes
- Dryness matters: sauté the cooked mixture until it is as dry as possible and has a crumbly appearance. If it’s too wet, sauté longer or refrigerate overnight to firm up. Adding a small amount of breadcrumbs can help if needed.
- Soak chana dal for at least one hour (overnight is fine). Even with long soaking, a few lentil bits may remain intact, which is normal.
Serving Ideas
Shami kebab are extremely versatile. Try these serving suggestions:
- Serve simply with chutney, hot-sour sauce, or ketchup—excellent with chai.
- Use as patties for bun kebabs with red onions, tamarind chutney, and mint raita for a classic street-food style sandwich.
- Make sandwiches for lunchboxes: spread mayo and ketchup, lightly mash the shami before assembling.
- Serve as a side with pulao or mutton dishes, accompanied by raita or chutney.
How to Freeze, Store, and Thaw
The uncooked or cooked mixture keeps in the refrigerator for 2–3 days when covered. Freeze shaped patties before or after pan-frying.
- To freeze: Arrange shaped patties on a tray and freeze 1½–2 hours until firm, then transfer to a sealed container or freezer bag.
- To thaw: Let patties soften at room temperature or use a brief microwave defrost (about 30 seconds) until just pliable, then coat with egg and pan-fry. You can also pan-fry from frozen over low–medium heat if needed.
- To reheat: Microwave until slightly softened, then crisp in a pan or air-fryer at 350°F.
Tried this recipe? If you have a moment, leave a comment describing how it went. Sharing a photo is welcome and appreciated. Thank you!
Easy Shami Kebab (Instant Pot and Stovetop)
Ingredients
Whole Spices – or use equal amount store-bought Shami Kabab Masala
- 1 tbsp coriander seeds
- 2 tsp whole black peppercorns
- 2 inch piece cinnamon stick, broken into pieces
- 1 small black cardamom
- 2 green cardamom pods, seeds removed
- 8 whole cloves
- 1 tsp toasted or regular cumin seeds
To Cook
- 1.5 lb (680 g) ground beef (preferably full-fat)
- 1 cup (195 g) chana dal, soaked and drained
- 3/4 cup water for Instant Pot (or 4 1/2 cups for stovetop)
- 1 medium to large onion, roughly chopped (~210–270 g)
- 8–10 garlic cloves, left whole
- 1½ inch piece ginger, minced or crushed
- 1 medium bay leaf
- 1/2–1 tbsp red chili flakes (start lower if using store-bought masala)
- 1 tsp cumin seeds
- 2–2½ tsp kosher salt (start with less if using store-bought masala)
- 1/2 tsp chaat masala (optional)
To Chop
- 1 small onion, coarsely chopped (~70 g)
- 1–2 green chilies, thinly sliced
- 1/2 cup cilantro leaves
- 2 tbsp mint leaves
For Mixing
- 1 small egg, whisked (optional)
For Pan-Frying
- Neutral oil, as needed
- 1–2 eggs, whisked for coating
Instructions
- Add whole spices to a grinder and blend to a powder (about 2½ tbsp). Set aside.
Instant Pot Instructions
- In the Instant Pot, combine ingredients listed under “To Cook” with the ground spices. Mix well.
- Secure the lid, set pressure release to sealing, and pressure cook on High for 20 minutes.
- Allow natural release for 5 minutes, then quick-release remaining steam. Select Sauté – High.
- Sauté, stirring often, for about 20 minutes until moisture evaporates and the mixture becomes dry and slightly sticky. Turn off and allow to cool; refrigerate overnight if convenient. Remove bay leaf.
Stovetop Instructions
- In a medium pot or Dutch oven, combine “To Cook” ingredients with ground spices and 4½ cups water. Bring to a boil, skim any scum, then simmer with the lid ajar for 50–60 minutes, stirring occasionally until chana dal is fully cooked.
- During the final 15–20 minutes, stir frequently to evaporate moisture until the mixture becomes dry and slightly crumbly. Turn off heat and cool; refrigerate overnight if possible. Remove bay leaf.
After Cooking
- Pulse onion, green chili, cilantro and mint in a food processor until finely chopped. Transfer to a bowl.
- Process the cooled beef-dal mixture in batches until as smooth as possible. Combine with the chopped mixture, taste and adjust salt and spice. Add the whisked egg if using and mix to combine.
- With oiled hands, shape 1/4 cup portions into flat patties about 2¾ inches across. You should get roughly 20 patties. Freeze here if desired.
- Place whisked egg in a shallow bowl. Heat a nonstick skillet over medium-high and add enough oil to coat the bottom.
- Dip patties in egg wash, remove excess, and cook 3–4 minutes per side until golden, flipping carefully with two spatulas. Reduce heat if they brown too quickly.
- Drain on paper towels and repeat until all patties are cooked. Serve warm.
Notes
Freezing: Freeze shaped patties on a tray for 1½–2 hours, then transfer to airtight containers or freezer bags.
Salt: Start with less salt and adjust to taste. If using store-bought masala, begin with 1½ tsp salt and less chili.
Egg: Adding whisked egg to the mixture is optional—it helps bind but isn’t essential.
To prevent mushy patties:
- Sauté thoroughly until no moisture remains.
- Cool the mixture completely before shaping.
- Shape modestly sized patties rather than thin, wide ones.
- Use two spatulas when flipping to support the patties.
- Use egg only for coating, not inside the batter, if you want firmer texture.
- Optionally chill formed patties for 10–15 minutes before frying.