Pakistani Appetizer: Shami Kababs

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On the off chance that you love Pakistani cooking or hoping to investigate new flavours, Shami Kababs is a must-attempt dish. This flavorful canapé is a group pleaser at social occasions and a most loved nibble across Pakistan. In this far-reaching guide, we’ll find you through the ways to make the ideal Shami Kabab recipe. From fixings to serving size, and planning time to sustenance realities, we take care of you. We should set out on a culinary excursion and excel at making Shami Kababs that will leave your taste buds moving.

Shami Kababs

Beginning and History

Shami Kababs, frequently alluded to as ‘Shammi Kebab,’ has a rich and charming history that follows its underlying foundations back to the Indian subcontinent. The dish was initially made during the Mughal time, a period prestigious for its culinary developments and imperial banquets. The name “Shami” is accepted to be derived from the Arabic word “Joke,” meaning Syria, demonstrating the dish’s Center Eastern impact.

Shami Kabab: A Culinary Pearl

All in all, Shami Kabab is a culinary pearl that has endured over the extremely long haul. Its mix of flavours and surfaces, alongside its rich history, make it a dish worth relishing and celebrating. Whether you’re enjoying it at a customary café or setting it up at home, the speciality of creating the ideal Shami Kabab is a culinary excursion you won’t have any desire to miss.

Thus, the following time you long for a bona fide taste of the Indian subcontinent, consider enjoying the eminent pleasure that is Shami Kabab. Bon appétit!

How to Use Shami Kabab Recipe Mix

Introducing the kitchen wizard—the Shami Kabab Recipe Mix. Elevate your cooking experience without compromising on authenticity:

  • Gather Your Arsenal: Minced meat, Shami Kabab Recipe Mix, chana dal, onions, and green chilies.
  • Mixing Magic: Combine the minced meat, soaked chana dal, chopped onions, green chilies, and the Shami Kabab Recipe Mix.
  • Shape and Fry: Form patties, shallow fry until golden brown, and voila—your Shami Kababs are ready to dazzle.

How to make Shami Kababs

Shami Kababs: The Ultimate Party Appetizer Recipe

Recipe by ImamCourse: Appetizers, SnacksCuisine: Pakistani


Prep time


Cooking time




Total time



Picture a plate adorned with golden brown Shami Kababs, each offering a mosaic of flavors and textures. The exterior boasts a satisfying crunch, while the interior unveils a velvety blend of meat and lentils, infused with the essence of aromatic spices.


  • 1 cup of boneless mutton or beef, finely chopped

  • 1/2 cup of split chickpeas (chana dal), soaked for 2 hours

  • 1 large onion, finely chopped

  • 2-3 green chillies, chopped (adjust according to spice preference)

  • 2 cloves of garlic, minced

  • 1-inch piece of ginger, minced

  • 1 tsp cumin seeds

  • 1 tsp coriander powder

  • 1/2 tsp garam masala

  • Salt to taste

  • 1 egg

  • Cooking oil for frying

  • For Serving:

  • Fresh mint chutney

  • Sliced onions and lemon wedges


  • Heating up the Meat and Dal
  • In an enormous pot, consolidate the finely hacked meat and splashed split chickpeas.
  • Add enough water to cover the meat and dal mixture.
  • Add salt, cumin seeds, and half of the minced ginger and garlic.
  • Bring the mixture to a boil, then reduce the heat to a simmer.
  • Cook until the meat and dal are tender and most of the water has evaporated. This should take approximately 20-25 minutes.
  • Crushing the Blend
  • When the meat and dal are cooked, permit them to cool to room temperature.
  • Move the combination to a food processor and mix until you accomplish a smooth glue-like consistency.
  • Blending the Flavors
  • In a blending bowl, join the meat and dal glue with finely slashed onions, green chillies, ginger and garlic, coriander powder, and garam masala.
  • Change the salt and zest levels as indicated by your taste.
  • Forming the Kababs
  • Beat an egg in a different bowl and keep it prepared.
  • Take little divides of the kabab blend and shape them into round patties or kebabs.
  • Plunge each kabab into the beaten egg, guaranteeing it’s covered equally.
  • Broiling the Shami Kababs
  • Heat cooking oil in a dish over medium intensity.
  • Cautiously place the kababs into the hot oil and broil until they become brilliant brown on the two sides.
  • Eliminate the kababs from the oil and put them on paper towels to deplete the overabundance of oil.
  • Serving
  • Your Shami Kababs are fit to be served. Embellish with new mint chutney and present with cut onions and lemon wedges.


  • In conclusion, Shami Kababs transcend their culinary roots, weaving a tale of tradition, flavor, and meticulous craftsmanship. Elevate your dining experience with these delectable treats that embody the essence of Pakistani cuisine.

Nutrition Facts

1 servings per container

Serving Size1g


  • Amount Per Serving% Daily Value *
  • Total Fat 12g 19%
    • Cholesterol 45mg 15%
    • Sodium 250mg 11%
    • Amount Per Serving% Daily Value *
    • Total Carbohydrate 12g 4%
      • Protein 15g 30%

        * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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