Shami kebab is a popular local variety of kebab from the Indian subcontinent. It is part of the Pakistani, Punjabi, Indian, and Bangladeshi cuisines. Serve with sweet chile sauce or plum chutney.



Original recipe yields 4 servings
The ingredient list now reflects the servings specified


  • Place lentils in a container. Pour in enough water to cover and let soak, at least 30 minutes. Drain.

  • Combine drained lentils, 4 1/4 cups water, ground chicken, onion, green chile peppers, ginger-garlic paste, garam masala, and salt in a large pot. Bring to a boil; reduce heat and let simmer until water has been mostly absorbed and lentils are soft, 20 to 25 minutes.

  • Place the lentil mixture in a food processor and pulse until smooth. Stir in cilantro.

  • Shape mixture into patties and dip into beaten eggs.

  • Heat oil in a large skillet over medium heat. Pan-fry patties in batches until golden brown, about 3 minutes per side.

Cook's Notes:

To make patties softer, add 1 or 2 eggs to the mixture before shaping.

You can freeze the patties for almost a month after shaping them.

Nutrition Facts

492 calories; 11.6 g total fat; 148 mg cholesterol; 2128 mg sodium. 47 g carbohydrates; 46.2 g protein; Full Nutrition

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Rating: 1 stars
Making this recipe was a disaster - I simmered it 3 times longer than the recipe called for and it was starting to stick to the bottom of the pan but was still was too watery to form into patties. Instead I ended up with a thick soup and now I don't know what to do with it. Too bad I thought it had great potential. I used red lentils instead of yellow in case that made any difference. Read More