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Shami Kebab

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
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.

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  • 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.

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Read all reviews 1
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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...

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