Shami Kebabs
Easy Chicken Shami Kebab Recipe – Soft, Flavorful, and Ready in No Time
Looking for a quick and delicious South Asian appetizer? These easy chicken shami kebabs are a melt-in-your-mouth treat packed with bold flavors and wholesome ingredients. Whether you’re serving them with fragrant biryani, warm naan, or a side of cool yogurt raita, these kebabs are sure to impress.
What Are Shami Kebabs?
Shami kebabs are popular South Asian meat patties made using minced meat (commonly chicken, beef, or lamb), split chickpeas (chana dal), and a fragrant blend of whole and ground spices. These savory kebabs are known for their soft, moist texture and rich flavor. Often served as appetizers, tea-time snacks, or side dishes, they’re a staple in Pakistani and Indian cuisine.
Are Chicken Shami Kebabs Healthy?
Yes! When made with lean chicken and shallow fried in minimal oil, shami kebabs can be a great source of high-quality protein. Paired with fresh salad or raita (yogurt dip), they make for a balanced and satisfying meal. You can even air-fry or bake them for an even healthier version.
Ingredients for Chicken Shami Kebabs
- Chicken breast – 500g, cubed
- Split chickpeas (chana dal) – 150g, soaked for at least 30 minutes
- Ginger garlic paste – 1 tablespoon
- Cloves – 3 to 4
- Whole black peppercorns – 10 to 12
- Dried red chilies – 6 to 8 (adjust to taste)
- Chili powder – 1 teaspoon
- Coriander powder – ½ teaspoon
- Cumin powder – ½ teaspoon
- Salt – to taste
- Cinnamon stick – ¼ inch piece
- Onion – ½ medium, finely chopped
- Fresh coriander leaves – handful, chopped
- Egg – 1, beaten
- Oil – for frying
How to Make Shami Kebabs – Step-by-Step Instructions
1. Cook the Chicken and Dal
- In a deep pan, heat 1 tablespoon of oil.
- Add cubed chicken breast, ginger garlic paste, and salt. Sauté on medium-high heat for 2 minutes until slightly browned (don’t cook fully).
- Add soaked split chickpeas, whole spices (cloves, peppercorns, cinnamon stick, dried chilies), and ground spices (chili, coriander, cumin powder).
- Pour just enough water to cover the mixture. Bring to a boil, then reduce heat and simmer uncovered for 30–45 minutes, or until all the water has evaporated and the mixture is dry.
Tip: Avoid adding too much water — excess moisture can make it hard to shape the kebabs later.
2. Blend and Season
- Remove the cinnamon stick and any large whole spices if desired.
- Transfer the mixture to a food processor or blender. Blend until a thick, smooth paste forms.
- Taste and adjust salt or spices as needed.
3. Mix and Shape
- Add chopped onions, coriander leaves, and a beaten egg to the paste. Mix thoroughly.
- With lightly oiled hands, shape the mixture into small, round patties.
4. Cook the Kebabs
- Heat a nonstick pan over medium heat and add a few tablespoons of oil.
- Shallow-fry the kebabs in batches, cooking each side for 2–3 minutes or until golden brown and crisp.
Tip: Avoid overcrowding the pan or using too much oil, as this can cause the kebabs to break or become greasy.
Serving Suggestions
These delicious chicken shami kebabs are incredibly versatile:
- Serve as an appetizer with mint chutney or tamarind sauce.
- Add to wraps or sandwiches for a protein-packed lunch.
- Pair with pulao, biryani, or paratha for a hearty meal.
- Enjoy with raita and salad for a healthy, balanced plate.
Storage and Meal Prep Tips
- Freeze-friendly: Shape the kebabs and freeze them raw between layers of parchment. Fry straight from frozen when ready.
- Refrigerate: Store cooked kebabs in an airtight container for up to 3–4 days. Reheat on a pan for best texture.
Final Notes
- Make sure your mixture is completely dry before blending to ensure well-formed patties.
- Adjust spice levels to your taste — reduce red chilies for a milder flavor.
- For a gluten-free version, skip the egg and use mashed potato as a binder if needed.
Try this easy chicken shami kebab recipe today and bring a taste of traditional South Asian comfort food to your table!WordPress. This is your first post. Edit or delete it, then start writing!