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Shami Kabab

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Number of Votes 6
Number of times Viewed 38165
Comments 8
Rating 4/5.0
Occasion: Any   Total servings: 4-5
Cuisine: Pakistani   Calories:
Effort: Easy   Pre-Prep time: 30 min
Best for: All   Preperation time: 10-15 min
How to serve: Hot    

Shami Kabab recipe by Sabeen at
Shami Kebab drive their name from Syria. Usually served as a side dish with other main course or parathas.This pan-fried kabab can be made with lamb or beef or chicken. Serve it with Mint-Coriander Chutney.

Boneless beef 1 kg,
ChannaClick to find more about Channa daal 1/2 cup,
CinnamonClick to find more about Cinnamon stick 1,
Large black cardamon 1,
Whole black peppers 8,
Dried red chillies whole 10,
Medium onionClick to find more about onion 1,gingerClick to find more about ginger 1'' piece ,
GarlicClick to find more about Garlic 6 cloves.
Onions 2 small cubes/chopped, corriander leaves, geen chillies, mintClick to find more about mint leaves.
egg 1 or 2(optional)

Boil beef cubes with all the ingredients except the garnish ingredients.
When the meat is very tender and the water dries up grind it finely.
Add the garnishing ingredients and make flat round patties.
Shallow fry it.
Serve hot with your choice of chutney or sauce.

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There are 9 comment(s) for this recipe.
by Anonymous No Rating
shami kabab name is derived from a dehli cook or some Mughal shahi cook whose name is shaami...who made this kabab for king .from then these are named as shaami k kabab or shaami kabab. but I m not sure of this story... Allah know best :)

Sun Mar 24, 2013

by asajounioirs 3/5 Stars
delicious .........looovveeeee ittt!

Mon Oct 29, 2012

by anas butt 5/5 Stars
vvvvvvvvvvvvvvvvvvvverygood delicious

Mon Sep 17, 2012

by Anonymous No Rating
Have you any authentic reference suggestinf that the name comes from Syria (Sham).It could be that the name comes from the tradition of indian /Pakistani people go out in the evening (Sham)and have this as snack.

Sun Jul 29, 2012

by Anonymous No Rating
I agree with you Sahar.

Tue Oct 18, 2011

by Anonymous No Rating
v nice

Wed Oct 12, 2011

by pinky62 4/5 Stars
good recipie.

Tue Aug 09, 2011

by Sahar 5/5 Stars
The recipe is very good. But, I would like to give just one tip here. The meat should be cooked with all the ingredients except the chana dal and garnishing ingredients at first (depending on the toughness of the meat). When the meat is quarter cooked then the chana daal should be added as the daal should not be totally dissolved but very soft, intact but cooked and not pasty. This will make perfect shami kababs which will not disintegrate.

Fri Sep 17, 2010

by ParaFluosmoma 5/5 Stars

Mon Aug 30, 2010

Link to this recipe:


  Shami Kabab at

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