Shami Kabab Recipe | Chicken Shami Kebab - Living Smart And Healthy

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Chicken Shami Kebabs, a succulent blend of minced chicken and chana dal, seasoned with aromatic spices. This quick and easy recipe promises a burst of flavors in every bite, making it an ideal appetizer for any occasion.

Serve these aromatic kebabs with Green Chutney or your favorite sauces for a delightful Indian street food experience.

After marriage, I was introduced to these delightful Chicken Shami Kebabs by my husband, who hails from Lucknow, a renowned city in India celebrated for its delectable kebabs.

Their rich flavors and heritage have become a cherished part of our culinary repertoire, adding a taste of Lucknow's culinary tradition to our home-cooked meals.

Making these Chicken Shami Kebabs at home is both easy and delightful, bringing the flavors of Indian street food right to your kitchen.

Simply blend cooked chicken and chana dal with a medley of aromatic spices, shape into patties, and shallow fry until golden brown.

These tender kebabs boast a perfect balance of savory flavors and can be enjoyed as a snack, appetizer, or main course, offering a taste of authentic Indian cuisine with every bite.

These make an excellent make ahead snack, party appetizers, or even lunch boxes, as these freeze really well. See instructions on how to freeze kebabs later in the post.

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About Shami Kabab
Ingredients for Chicken Shami Kabab
Recipe of Shami Kabab
Air Fry Shami Kebab
Storage
How to freeze kebabs
Tips for melt-in-mouth Shami Kababs
Tips for Air Fryer Shami Kebabs
Frequently Asked Questions
Indian Street Food
Shami Kabab Recipe | Chicken Shami Kebab
Chicken Recipes

About Shami Kabab

Shami Kebab, is a popular dish in Indian and Pakistani cuisine, and is known for its exquisite taste and tender texture. This flavorful kebab is mad from minced meat, often chicken or lamb, combined with chana dal (split chickpeas) and medley of aromatic spices.

Its popularity lies in the rich heritage of Mughlai cuisine, where it originated as a delectable creation for the royal courts, eventually transcending into a cherished street food and a staple at festive gatherings.

Ingredients for Chicken Shami Kabab

Here's brief description for each ingredient used in shami kebab recipe:

Soaked Chana Dal (Split Bengal Gram): Chana dal is a type of lentil that has been soaked. It adds a nutty and earthy flavor to the kebabs and contributes to the texture.
Chicken Drumsticks: Skinless and bone-in chicken drumsticks provide the main protein for the kebabs. They are flavorful and tender, absorbing the spices during cooking.
Ginger: Finely chopped ginger adds a warm and pungent flavor to the kebabs. It complements the other spices and enhances the overall taste.
Garlic: Garlic contributes a robust and savory flavor to the kebabs. It pairs well with the other aromatic ingredients.
Green Chili: Green chilies provide heat and a spicy kick to the kebabs. Adjust the quantity based on your spice preference.
Whole Spices: The combination of cumin seeds, green and black cardamom pods, cloves, mace, black pepper, cinnamon stick, dried red chili, and bay leaf forms a robust blend of whole spices. Infusing the dish with warmth, depth, and a symphony of aromatic notes, these spices contribute to the distinctive and flavorful profile of the Chicken Shami Kebabs.
Ground Spices: Coriander powder, roasted cumin powder, red chili powder, turmeric powder, and garam masala.
Salt: Enhances the overall taste and helps balance the flavors.
Chopped Onions: Adds sweetness and a slight crunch to the kebabs. It also contributes to the texture.
Cilantro: Finely chopped cilantro (coriander leaves) adds a fresh, citrus-like flavor and brightens up the kebabs.
Egg: Acts as a binding agent, helping to hold the kebab mixture together during cooking. You can use oats crumbs, or bread crumbs also.
Oil for Shallow Frying: Used to cook the kebabs and achieve a crispy exterior.

These ingredients come together to create Chicken Shami Kebabs with a rich blend of spices, textures, and flavors.

Recipe of Shami Kabab

Making this Indian street food at home is not only simple but also incredibly tasty. This recipe is divided into three easy steps: First, pressure cook the chicken, along with soaked chana dal, and aromatics. Second, prepare the kebab mixture using the cooked chicken and aromatics. Finally, shape the kebabs and either shallow fry or air fry them to perfection.

To be pressure cooked:

Heat oil in a pressure cooker. Add whole spices - cumin seeds, green cardamom, black cardamom, cloves, mace, peppercorns, cinnamon stick, dried red chili, and bay leaf. Sauté until the spices release their aroma.
Add onions, ginger, and garlic and saute for 1-2 minutes.
Add soaked chana dal, chicken drumsticks, green chilies, ground spices - coriander powder, turmeric powder, red chili powder, roasted cumin powder, and salt. Sauté for a few minutes until the chicken changes color.
Add enough water to cover the ingredients, then pressure cook until the chicken and dal are tender. Allow the pressure to release naturally.
Discard the bones, bay leaf, cinnamon stick, and black cardamom pod.
Sauté the chicken and lentil mixture until all the moisture has evaporated.

Prepare the kebab mixture:

Once the chicken and lentils have cooled completely, transfer it to a food processor. Add an egg and blend until you get a smooth mixture.
Place the chicken mixture in a bowl, cover it, and refrigerate for at least 30 minutes up to 24 hours, to allow the flavors to meld.

Shape Shami Kebab:

Take the mixture out of the refrigerator and mix in chopped onions, cilantro, green chili (optional), and garam masala. Shape the mixture into small patties.
Heat oil in a cast iron skillet and shallow fry the patties until both sides turn golden brown.
Remove the kebabs from the skillet and serve hot with green chutney.

Enjoy your delicious Chicken Shami Kebabs!

Air Fry Shami Kebab

To cook Chicken Shami Kebabs in an air fryer:

Preheat the air fryer to 350°F (180°C).
Lightly brush or spray the air fryer basket with oil to prevent food from sticking. You can also use parchment paper.
Lightly brush or spray the kebabs with oil for even browning.
Place the kebabs in a single layer in the air fryer basket, leaving some space between them for even cooking.
Cook for approximately 10-12 minutes, flipping the kebabs halfway through the cooking time for an even crispiness.
Check for doneness, if required add couple of minutes of cooking time. The kebabs will have a crispy, golden-brown exterior.
Once done, remove the kebabs from the air fryer and let them rest for a few minutes before serving.

Enjoy your Chicken Shami Kebabs cooked to perfection in the air fryer! We love to pair these kebabs with some homemade naan and green chutney.

Storage

To store leftover Chicken Shami Kebabs, place them in an airtight container and refrigerate for up to 2-3 days. Reheat in a skillet or oven for a quick and flavorful meal.

How to freeze kebabs

To freeze kebabs, prepare the Chicken Shami Kebab mixture excluding fresh chopped onions and cilantro. Once the mixture is cooled, shape it into patties and place them on a tray lined with parchment paper.

Freeze the patties individually, and once solid, transfer them to a sealed container or zip-lock bag. This allows for easy storage, and you can cook the kebabs directly from the freezer when needed, ensuring a convenient and delicious meal at your fingertips.

Tips for melt-in-mouth Shami Kababs

Here are some tips to help you make delicious Chicken Shami Kebabs:

Meat Preparation: Ensure the chicken is well-trimmed, and use bone-in chicken, debone them after cooking for easier processing.
Soaking Dal: Allow the chana dal to soak adequately to achieve a softer texture in the kebabs. This step is crucial for both texture and flavor.
Spice Balance: Adjust the quantity of green chilies and whole spices according to your spice preference. Taste the mixture before shaping the kebabs to ensure it meets your desired level of heat.
Refrigeration Time: Letting the kebab mixture rest in the refrigerator enhances the flavors and makes it easier to handle during shaping and cooking.
Shallow Frying: When shallow frying, use a cast iron skillet for even heat distribution, and make sure the oil is hot before placing the kebabs to achieve a crispy outer layer.
Freezing Option: If freezing for later use, separate the patties with parchment paper before freezing to prevent sticking. Label and date the container for easy identification.
Serve with Accompaniments: Chicken Shami Kebabs pair well with mint chutney, yogurt dip, or a squeeze of lemon. Consider serving them with fresh naan or flatbreads.
Consistency in Size: When shaping the kebabs, try to maintain consistency in size to ensure even cooking.

Enjoy making these flavorful kebabs, and feel free to adjust the recipe to suit your taste preferences!

Tips for Air Fryer Shami Kebabs

Here are some tips for cooking Chicken Shami Kebabs in an air fryer:

Preheat the Air Fryer: Ensure that your air fryer is preheated to the recommended temperature before adding the kebabs. This helps to ensure even cooking and crispy exteriors.
Brush Oil: Brush or spray the kebabs lightly with oil before air frying to enhance the browning and crispiness.
Single Layer: Arrange the kebabs in a single layer in the air fryer basket, making sure they are not overcrowded. This allows for better air circulation and ensures even cooking.
Flip Halfway: Flip the kebabs halfway through the cooking time to ensure that both sides are evenly cooked and crispy. This helps to achieve a golden-brown exterior on all sides.
Check for Doneness: Use a meat thermometer to check the internal temperature of the kebabs, ensuring they reach at least 165°F (74°C) for safe consumption. Additionally, visually inspect the kebabs to ensure they have a golden-brown color and crispy texture.
Resting Time: Allow the cooked kebabs to rest for a few minutes before serving. This helps to redistribute the juices and ensures that the kebabs are tender and flavorful.

By following these tips, you can achieve perfectly cooked Chicken Shami Kebabs with a crispy exterior and juicy interior in your air fryer.

Frequently Asked Questions

What is shami kebab made of?

Shami Kebab is typically made of minced meat, such as lamb or chicken, mixed with soaked and boiled chana dal (split chickpeas), and seasoned with a blend of spices and herbs. The mixture is then shaped into patties and shallow-fried to create a delicious and aromatic kebab.

What is the difference between shami kebab and Seekh kebab?

Shami kebabs are made from minced meat, often combined with chana dal and spices, resulting in a smoother, patty-like texture. On the other hand, seekh kebabs are elongated skewers of minced meat, typically without lentils, and are known for their cylindrical shape, imparted by being grilled or cooked on skewers.

Who invented Shami Kabab?

Shami Kebab is believed to have originated in the Indian subcontinent, with roots in the culinary traditions of the Mughal Empire. The dish has evolved over time and is now enjoyed as a popular snack or appetizer in both Indian and Pakistani cuisines.

Why is my Shami Kabab breaking?

Shami Kebabs may break if the mixture is too dry or lacks sufficient binding agents like egg or breadcrumbs. Additionally, inadequate cooking time or insufficient chilling of the mixture before shaping can cause the kebabs to break during frying.