Easy Shami Kebab (Instant Pot and Stovetop)
Shami kebab are tender patties made with beef and chana dal (yellow split peas), and then dipped in eggs and pan-fried. These kebabs are kid-friendly, naturally gluten-free, and so wholesome! This easy recipe makes a large batch to enjoy some now, and freeze the rest for later!
“This recipe turned out so yummy the first time that I have kids requesting it again and again!”Kinjal
If you’re Pakistani, it’s likely your mom/relative/aunty has a shami kebab freezer stash waiting for the next unexpected guest, hungry child, or lazy evening to strike.
It’s a somewhat prevalent practice, and with good reason. It means when life gets busy, there will be shami kebabs within arm’s reach. Silky, wholesome, deeply flavorful kebabs ready to be thawed, pan-fried and served to a someone who’ll likely be grateful for them.
Shami kebab are not only freezer friendly – as in no detectable change in texture, quality, or taste – they’re also incredibly versatile. Have them with your afternoon chai, as a side to make any dinner menu more abundant, or, my favorite, in a shami kebab sandwich drizzled with ketchup or hot and sour sauce.
How to make Shami Kebab
Shami Kebab are one of those kitchen endeavors that look a lot more intimidating than they actually are. Here’s a walk-through:
- Grind the whole spices to make a shami kabab masala. If you don’t have a spice/coffee grinder, you may also use a mortar and pestle, though this will be more tedious.
- Add the beef, lentils (dal/daal), onion, and spices to the Instant Pot or stovetop along with water. Cook. Sauté out extra moisture.
- Pulse to chop up an onion, a green chili pepper, and herbs in a food processor. Remove those and add the beef and lentil mixture. Process until smooth.
- Crack in an egg, mix everything and form into patties. Pan-fry.
- Awe at how simple it was to actually make these treasures all along.
The History Behind Shami Kebab
Shami kebabs were actually brought to South Asia by the Syrians. In Urdu, the word “Sham” refers to ‘Syria’. Eventually, they were picked up and popularized in Mughlai cuisine.
Shami Kebab Q&A
Yes! You can keep the mixture (either shaped or as-is) covered in the refrigerator for 2-3 days.
Yes, I was surprised that they bake pretty well! Line baking sheet with parchment paper and lightly grease the top. Dip the kebab in the egg mixture as you normally would, and then bake them at 450°F for 12-15 minutes, turning midway.
Yes. Preheat the air-fryer to 400°F. Spray the bottom of the air fryer with cooking spray. Place the egg-washed kababs on the greased tray and air fry at 400°F for 6-7 minutes on each side.
As you shape the kebabs, place them on a tray and freeze 1 1/2 to 2 hours. Then carefully remove from the tray and transfer them to an airtight container or zipper storage bag.
I leave them out at room temperature until slightly thawed. If I’m in a hurry (which is often), I’ll defrost them in the microwave using the defrost setting. Then I coat in egg wash and pan-fry. If you’re afraid they’ll break, you can also skip thawing and pan-fry straight from frozen on low-medium heat. Coat in egg and cook for an extra 1-2 minutes per side.
Yes! I have tried using chicken tenders and loved the results. If you’re using a meat with less fat (like chicken breast), you may need to mix in an extra egg to help bind the mixture. See below on using beef chunks instead of ground.
Using Beef Stew Meat vs Ground Meat
Shami Kabab purists will, rightly so, insist that beef chunks should be used instead of ground beef. This lends them the traditional, silky texture with ‘resha’, as is often said in Urdu. I grew up with the ground beef version and that’s what I typically use. I hope to try it with beef ‘boti’ sometime and I’ll update you when I do.
The main difference will be an increase in cooking time (typically 45 min in the Instant Pot). You will also have to run the beef stew pieces in the food processor first, similar to haleem.
Update: I tried this recipe with beef stew meat (beef boti). While they were easier to dry, I found them to be a bit ‘meatier’ in taste when using the same ratio. If you’d like to use it, it’s a 100% doable with this recipe. I plan to try again and give updated instructions & possibly a tweaked beef boti/chana dal ratio if using beef stew pieces.
More Tips and Notes
- The key to good shami kebab is to get the mixture dry enough so that the kabobs don’t have excess water and can retain their shape. If you feel the mixture is too wet, try sautéing longer than you think you need to. If you have time, refrigerate overnight the mixture overnight after allowing it to cool. Lastly, if it’s still not holding up, try adding breadcrumbs to absorb moisture.
- This recipe requires the chana dal (yellow split peas) to be soaked for at least 1 hour. Soaking longer (up to overnight) is even better, but I’ve found that however long you soak, a few bits of lentils are bound to remain in tact. (Another great recipe using this dal is my Instant Pot Pakistani Chana Dal.)
How to Serve
When it comes to serving, Shami Kabab are incredibly versatile. Here are a few ideas:
- Serve alone with hot and sour sauce, ketchup, or chutney of choice. (Preferably along with chai!)
- Use as a patty for burgers (aka ‘bun kebab’) or sandwiches.
- Serve with Kachumber Salad, or fresh, crunchy vegetables chopped up with a bit of salt, pepper, and lemon juice.
- Serve as side along with pulao or naan along with chutney or raita.
More Sides & Snacks
Easy Shami Kebab (Instant Pot and Stovetop)
- 1 tbsp coriander seeds
- 2 tsp whole black peppercorns
- 2 inch piece cinnamon stick, broken into a couple pieces
- 1 small black cardamom
- 2 green cardamom pods, seeds removed and pod discarded
- 8 whole cloves
- 1 tsp toasted or regular cumin seeds
- 1.5 lb (680 g) ground beef, (preferably full-fat)
- 1 cup (195 g) chana dal (yellow split peas), washed and soaked for at least 1 hour (up to overnight), then drained
- 3/4 cup water for Instant Pot or 4 1/2 cups water for stovetop
- 1 (~210-270 g) medium to large onion, roughly chopped
- 8-10 garlic cloves, leave whole – will be crushed later
- 1 1/2 inch (1 1/2 tbsp) piece ginger, minced or crushed
- 1 medium bay leaf
- 1/2-1 Tbsp red chili flakes
- 1 tsp cumin seeds
- 2-3 tsp kosher salt – See note 3, will need less if using regular table salt or sea salt
- 1/2 tsp chaat masala, optional
- 1 (~80 g) small onion, coarsely chopped
- 1 thai or Serrano green chili pepper, thinly sliced
- 1/2-1/3 cup cilantro leaves
- 2 tbsp mint leaves
- 1 egg, whisked
For pan-frying or baking
- neutral oil, as needed
- 1-2 eggs, whisked
- Add all of the ingredients listed under ‘Whole Spices’ to a spice grinder and grind until a powder is formed. You may also crush them in a mortar and pestle, though this will be more tedious. This will come to around 2 ½ tbsp ground spices. Set aside.
Instant Pot Instructions
- In the Instant Pot, add all of the ingredients listed under ‘To Cook’ as well as the freshly ground spices. Mix very well to combine. (No need to more water than indicated even though it looks dry.)
- Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting and set the cook time for 20 minutes at high pressure.
- Let the pressure release naturally for 5 minutes, and then move the Pressure Release to Venting to release any remaining steam. Open the pot and select the Sauté – High setting.
- Sauté, stirring often, for 20 minutes, or until all the moisture has evaporated and the mixture starts sticking to the bottom. (See Note 1) Press Cancel to turn off the Instant pot and allow to cool. If you have the time, refrigerate overnight and they'll be even easier to shape. Remove the bay leaf.
- In a medium, lightweight Dutch oven or pot, add all of the ingredients listed under 'To Cook' along with the freshly ground spices and 4 1/2 cups of water. Mix well to combine. Cover to bring to a boil over high heat. Use a slotted spoon to skim off any scum that rises to the surface.
- Place the lid ajar and continue to cook on high heat for 50 minutes to 1 hour (depending on thickness of your pot), stirring occasionally, until the chana dal (yellow split peas) is completely cooked. During the last 15-20 minutes, stir frequently to completely evaporate any moisture. The mixture will start sticking to the bottom of the pan. (See Note 1) Turn off the heat and allow to cool. If you have the time, refrigerate overnight and they'll be even easier to shape. Remove the bay leaf.
- Combine the onion, green chili pepper, cilantro, and mint in the bowl of a food processor. Use the pulse setting to finely chop (but not blend) this mixture. Transfer to a large bowl.
- Add the cooled beef and lentil mixture to the food processor. In batches, process this mixture until as smooth as possible (~1 min). Transfer this mixture to the bowl with the chopped onion mixture. Mix well, then taste and add salt, if desired. Add the whisked egg and mix to combine.
- Using oiled hands, shape ¼ cup heaped of the mixture into a flat, round patty about 2 3/4 inches in diameter. Continue with the rest of the mixture. You will have around 20 patties. If you wish to freeze them, do so at this point. (See Note 2)
- Place the egg in a shallow bowl so that you can dip the kababs as you cook. Heat a large skillet, frying pan, or cast iron pan over medium-high heat. Add enough oil to coat the bottom of the pan.
- Dip both sides of each patty into the egg wash. Place 3-5 patties in the pan and allow them to cook for 3-4 minutes on each side, using a spatula to turn them over. Be careful not to crowd them too much or it will be harder to turn them. Reduce heat as necessary.
- Remove from the pan, and place on a plate lined with a paper towel to absorb any extra oil. Repeat until you have finished pan-frying all the patties. Cook any leftover egg in the remaining oil and serve with the patties.