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A white plate with Shami Kebab alongside a bowl of raita, lemon wedge and garnished with mint leaves.

Freezer-Friendly (Make Ahead) Ramadan Recipes Including Easy Shami Kabob (Instant Pot and Stovetop)

Print Recipe
Shami kababs are freezer-friendly patties made with beef and (yellow split peas) along with onion, herbs and spices. Plus, check out many more freezer-friendly recipes with tips on how to freeze!
Cuisine Indian, Pakistani
Diet Gluten Free, Halal
Keyword easy shami kabab, Instant Pot Shami Kabob, shami kabab
Prep Time 50 mins
Cook Time 30 mins
Total Time 1 hr 20 mins
Servings 20 patties
Calories 149


Whole Spices

  • 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
  • 8-10 whole cloves

To Cook

  • 1.5 lb ground beef
  • 1 1/2 cup chana dal (yellow split peas) washed and soaked for 30 minutes, then drained
  • 1 cup water* for Instant Pot
  • 1 medium to large onion roughly chopped
  • 8-10 garlic cloves
  • 1 ” piece ginger minced or crushed
  • 1 bay leaf
  • 1/2-1 tbsp red chili flakes
  • 1 tsp cumin seeds
  • 1 tbsp salt
  • 1/2 tsp chaat masala optional

To chop

  • 1 small onion coarsely chopped
  • 1 thai or Serrano green chili pepper stems removed and roughly chopped
  • ½ cup loosely packed cilantro leaves
  • 1-2 tbsp mint leaves

For mixing

  • 1 egg whisked

For pan-frying or baking


  • Add all of the ingredients listed under ‘Whole Spices’ in 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.
  • 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 high Sauté setting.
  • Sauté, stirring often, for 10 minutes, or until all the moisture has evaporated and the mixture starts sticking to the bottom. Turn off the Instant pot and allow the mixture to cool. Remove the bay leaf.

Stovetop Instructions

  • In a medium dutch oven, add all of the ingredients listed under 'To Cook' along with the freshly ground spices and 5 1/2 cups of water. Mix well to combine. 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 55 minutes, stirring occasionally, until the chana dal (yellow split peas) is completely cooked. During the last 10-15 minutes, stir frequently to completely evaporate any moisture. Turn the heat off and allow to cool.

After Cooking

  • Combine the onion, green chili peppers, 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 from the Instant Pot to the food processor. In batches, process this mixture until smooth. Then add to the large bowl with the chopped onion mixture. Mix well, then taste and add salt, if desired. Add the whisked egg and mix to combine.
  • Using your 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 20-22 patties. If you wish to freeze them, do so at this point.*
  • 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.


*For Stovetop, you will need 5 1/2 cups water.
*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.


Calories: 149kcal | Carbohydrates: 11g | Protein: 9g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 41mg | Sodium: 384mg | Potassium: 138mg | Fiber: 4g | Sugar: 1g | Vitamin A: 119IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 2mg