Shami Kebab
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Indulge in the velvety, melt-in-the-mouth texture of Shami Kebab, a royal appetizer that is a cornerstone of Hyderabadi and Awadhi cuisine. This authentic Mutton Shami Kebab recipe features a sophisticated blend of finely minced meat and chana dal (split chickpeas), boiled together with whole spices and then ground into a silky paste. If you are searching for a spicy Shami Kebab recipe that captures the true essence of traditional feasts, the secret lies in the center-filling of chopped onions, green chilies, and fresh mint, which provides a refreshing crunch against the soft meat. Many home cooks value this homemade minced meat patty for its unique ability to be pan-fried to a golden-brown crisp while remaining incredibly tender inside. Whether served as a sophisticated tea-time snack or a side with pulao, these traditional silky mutton kebabs are a testament to the refined art of Mughlai cooking.
Ingredients
Cooking Instructions
Tips & Secrets
- Boiling the meat and dal until completely dry is the secret to a firm kebab texture.
- Adding a beaten egg to the mixture acts as a binder that prevents the kebabs from breaking in the pan.
- Grinding the mixture while it is still slightly warm makes it easier to achieve a smooth and consistent paste.
- The addition of raw onions inside the patty provides a necessary textural contrast to the soft ground meat.
Nutritional Information(Per 1 serving)
260 kcal
20g
16g
10g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.