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.

Advertisement

Ingredients

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

Directions

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

    Advertisement
  • 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

Reviews (1)

Read More Reviews
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 1 stars
02/14/2017
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