Shami Kabab Recipe

Shami Kabab picture


Main Ingredient


 Chickpeas2 Ounce
 Lean lamb/Beef1 Pound, cut into 1/2 inch cubes
 Stock1⁄2 Pint
 Chili powder1⁄2 Teaspoon
 Ground turmeric1⁄2 Teaspoon
 Ground cumin1⁄4 Teaspoon
 Ground cinnamon1⁄4 Teaspoon
 Salt To Taste
 Pepper To Taste
 Fresh root ginger1 Inch, finely chopped (1 Piece)
 Garlic2 Clove (10 gm), crushed
 Onion1 Small, finely chopped
 Grated lemon rind1⁄4 Teaspoon
 Coriander leaves1 Tablespoon, finely chopped
 Eggs2 , beaten
 Flour1⁄4 Cup (4 tbs) (Adjust Quantity As Needed For Coating)
 Oil2 Cup (32 tbs) (For Deep Frying)
 Onion rings6 (For Garnish)

Nutrition Facts

Serving size: Complete recipe

Calories 1781 Calories from Fat 644

% Daily Value*

Total Fat 73 g111.7%

Saturated Fat 15.2 g76%

Trans Fat 0 g

Cholesterol 425.4 mg

Sodium 971.7 mg40.5%

Total Carbohydrates 101 g33.6%

Dietary Fiber 20 g80%

Sugars 17.9 g

Protein 187 g374.1%

Vitamin A 46.1% Vitamin C 52.9%

Calcium 24.1% Iron 53.5%

*Based on a 2000 Calorie diet


Wash the chick peas and soak them in cold water for 2 hours.
Drain the chick peas and place them in a pan with the meat and stock.
Bring to the boil, then cover and simmer until the chick peas and meat are tender and the liquid is absorbed.
Pass the cooked meat and chick peas through a mincer (grinder) with the spices and salt and pepper to taste.
Then mix in the ginger, garlic, onion, lemon rind and coriander leaves.
Mix with enough beaten egg to bind, then divide the mixture into 16 balls.
Dredge the meat balls with flour and deep fry them in the hot oil until golden brown.
Garnish with onion rings.