Shami Kebab Recipe

Soak and cook dal

Rinse the chana dal until water runs clear. Soak in water for 30 minutes. Drain and transfer to a small saucepan with 3/4 cup water. Bring to a simmer, cover, and cook 8–10 minutes until dal is tender but not mushy. Drain any excess water and let the dal cool slightly.

Sauté aromatics

Heat 1 tablespoon vegetable oil in a skillet over medium heat. Add the finely chopped onion and sauté 4–5 minutes until softened and translucent. Add minced garlic, grated ginger, and minced green chili; sauté 30–45 seconds until fragrant. Remove from heat and let cool 2–3 minutes.

Combine mixture

In a mixing bowl combine the ground chicken, cooked chana dal, sautéed onion mixture, chopped cilantro, chopped mint, ground coriander, ground cumin, garam masala, red chili powder (if using), salt, black pepper, and lemon juice. Mix thoroughly with clean hands or a spoon until evenly incorporated. The mixture should hold together; if too wet, add up to 2 tablespoons breadcrumbs. If too dry, beat one egg and add 1 tablespoon to bind.

Chill for firming

Cover the bowl and refrigerate the mixture for 20–30 minutes to firm up, which makes shaping easier.

Shape patties

Divide the chilled mixture into 8 equal portions (about 2 tablespoons each) to make small tea-appetizer patties. With lightly oiled hands, shape each portion into a flat, round patty about 2.5–3 inches in diameter and 1/2 inch thick.

Dust and egg wash

Place the all-purpose flour in a shallow dish, the beaten eggs (reserve one yolk separately) in another, and breadcrumbs in a third. Lightly dust each patty with flour, shake off excess, dip into beaten egg so it's evenly coated, then press into breadcrumbs to coat both sides. Transfer coated patties to a tray.

Pan-fry to set

Heat 1/4 cup vegetable oil in a large nonstick skillet over medium heat. Once hot, add patties in a single layer without crowding (work in batches if necessary). Fry 2–3 minutes per side until golden brown and cooked through. Use a spatula to press gently so patties make contact with the skillet and the breadcrumb coating crisps. Transfer cooked patties to a paper towel-lined plate.

Egg layer (classic shami finish)

In the same skillet, reduce heat to low. Lightly beat the reserved single egg yolk. Add a few drops of oil to the pan, pour a thin layer of the beaten yolk and swirl to make a very thin omelette. As soon as it starts to set (10–15 seconds), place a fried patty onto the thin omelette, spoon a little of the remaining beaten egg around the patty so the egg forms a sticky film on the bottom and edges, then flip so the egg adheres and forms a thin egg coating on one side of the patty. Repeat for each patty. This creates the traditional egg layer; keep heat low to avoid browning too much.

After egg-coating each patty, briefly return to the skillet 20–30 seconds per side over medium-low heat to ensure the egg sets and the patty is warmed through. Transfer to a serving platter.

Serve warm as tea-time appetizers with lemon wedges and chutney. These can be made ahead and kept warm in a low oven (100–120°C / 210–250°F) for up to 30 minutes. Leftovers refrigerate up to 2 days; reheat in a skillet to retain crispness.