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Shami Kebab

Zainab Pervaiz

"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."
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1 h 31 m servings 492 cals
Original recipe yields 4 servings

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  • Prep

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  1. Place lentils in a container. Pour in enough water to cover and let soak, at least 30 minutes. Drain.
  2. 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.
  3. Place the lentil mixture in a food processor and pulse until smooth. Stir in cilantro.
  4. Shape mixture into patties and dip into beaten eggs.
  5. 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

Per Serving: 492 calories; 11.6 g fat; 47 g carbohydrates; 46.2 g protein; 148 mg cholesterol; 2128 mg sodium. Full nutrition

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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 pattie...