Shami Kebab

Shami Kebab

Zainab Meher

"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."
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.


1 h 31 m servings 492 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 492 kcal
  • 25%
  • Fat:
  • 11.6 g
  • 18%
  • Carbs:
  • 47g
  • 15%
  • Protein:
  • 46.2 g
  • 92%
  • Cholesterol:
  • 148 mg
  • 49%
  • Sodium:
  • 2128 mg
  • 85%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



  • Prep

  • Cook

  • Ready In

  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.


Read all reviews 0

Other stories that may interest you