Shammi Kebab

Shammi Kebabs

Shammi Kebabs

Spiced minced meat and chana dal kebabs, crisp on the outside and melt-in-mouth inside

Yields: 20–24 kebabs | Total Time: 1 hour 30 minutes (excluding soaking)

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Cultural Notes

Shammi Kebabs are succulent minced meat patties. Mughal-influenced dishes were adapted over time. The name "Shammi" is believed to originate from the Syrian city of Sham (Damascus), a historical hub in the Islamic world where spiced meat dishes with lentils were common. From the Mughal courts of Lucknow, the recipe traveled westward and was embraced by Bohra families who appreciated its frugality and flavor.

Bohra has it's own variations, unlike many northern versions that are shallow-fried in ghee, Bohra Shammi Kebabs are often deep-fried, which gives them a crispier shell and longer shelf life, making them ideal for safri thaal (travel meals) or freezing for ready use.

The kebab's mashed, dough-like consistency means it’s easy to shape and coat in breadcrumbs for a sturdy yet tender snack. These kebabs often appear during Ramadan, on weekends, or at celebratory daawats, typically served with mint chutney or lemon slices.

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Ingredients

For the Kebab Mixture

• 500 g minced meat (goat or mutton preferred)

• 200 g chana dal (soaked overnight)

• 1 small cinnamon stick, crushed

• 1 tsp black peppercorns

• 1 tsp cumin powder

• Salt to taste

• ½ cup water (for pressure cooking)

To Mix After Cooking

• ½ cup chopped mint leaves

• ½ cup chopped coriander leaves

• 1 tbsp chopped green chillies
  

• ½ cup Breadcrumbs

• 1 tbsp lime juice

• Salt, to adjust the seasoning

For Frying

• Eggs, as needed (for coating)

• Breadcrumbs, as needed

• Oil, for deep frying

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Method

1. Pressure Cook the Base Mixture:

   • In a pressure cooker, combine minced meat, soaked chana dal, cinnamon, peppercorns, salt, and ½ cup water.

   • Pressure cook on medium heat for 2–3 whistles. Turn off heat and allow pressure to release naturally.

2. Dry the Mixture:

   • Transfer the cooked contents to a wide pan or wok.

   • On high heat, sauté and mash the mixture using a flat spatula until it becomes dry and dough-like.

   • Allow to cool completely.

3. Add Fresh Herbs & Spices:

   • Add chopped mint, coriander, green chillies, cumin powder, breadcrumbs and lime juice.

   • Mix well and taste to adjust salt or seasoning.

4. Shape the Kebabs:

   • Take a small portion and roll it into an oval seekh-like shape or a small patty.

   • Coat generously with breadcrumbs. Repeat for the remaining mixture.

5. Fry the Kebabs:

   • Heat oil in a kadhai to medium heat (do not overheat).

   • Whisk eggs with a pinch of salt and pepper.

   • Dip each kebab in egg and carefully place in hot oil.

   • Fry in small batches until golden brown and crisp. Avoid overcrowding.

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Chef’s Notes

• Avoid Foaming While Frying:

  • Use clean, unused oil.

  • Do not overheat oil—medium temperature is ideal.

  • Fry small batches to maintain oil quality.

  • Optionally, half-fry on medium and re-fry on high for extra crispness.

• These kebabs freeze well; you can prepare and coat them in breadcrumbs, then freeze in single layers.

• Serve hot with green chutney, lemon wedges, or sandwiched into buns for kebab sliders.