If you have ever craved a delicious, melt-in-your-mouth kebab but wanted a recipe that is simple, quick, and versatile, this Easy Shami Kebab (Instant Pot and Stovetop) Recipe is about to become your new favorite. Combining tender ground beef with perfectly cooked chana dal and aromatic spices, these kababs are juicy, flavorful, and have that perfect crispy exterior you love. Whether you choose to make them using an Instant Pot for convenience or the stovetop for a classic approach, the process is straightforward and rewarding. Let me take you through every step so you can bring this timeless Pakistani and Indian street food delight to your own kitchen with ease and flair.
Ingredients You’ll Need
Every ingredient in this recipe plays an important role to build layers of flavor, texture, and aroma. The beauty lies in using a handful of staples and spices that are easy to source but come together to create something truly spectacular.
- Coriander seeds: Adds a fresh, citrusy note that brightens up the deep flavors.
- Whole black peppercorns: Provide warmth and a subtle kick without overpowering.
- Cinnamon stick: Brings a sweet-spicy undertone to balance the savory meat.
- Black and green cardamom pods: Offer a complex, floral aroma essential for authentic Shami kababs.
- Whole cloves: Impart a distinctive earthy fragrance.
- Toasted cumin seeds: Give a nutty, warm finish that complements the meat.
- Ground beef (full-fat preferred): The hearty protein base providing richness and tenderness.
- Chana dal (yellow split peas): Adds softness and a unique texture that binds the kabab mixture beautifully.
- Onion, garlic, and ginger: The classic trinity that delivers depth and savory punch.
- Bay leaf: Infuses subtle herbal notes during cooking.
- Red chili flakes: Bring heat and color to brighten the kebabs.
- Kosher salt: Essential for seasoning to enhance every flavor.
- Chaat masala (optional): Adds tangy complexity for those who want an extra twist.
- Fresh onion, green chili, cilantro, and mint leaves: Finely chopped to contribute freshness and balance.
- Eggs: Help bind the mixture and are used for coating before frying for a crispy exterior.
- Neutral oil: For perfectly crisp kababs when pan-fried.
How to Make Easy Shami Kebab (Instant Pot and Stovetop) Recipe
Step 1: Prepare the Spice Blend
Start by grinding the whole spices—coriander seeds, black peppercorns, cinnamon, black and green cardamom, cloves, and cumin seeds—into a fine powder. This freshly ground mixture is the secret to the rich, aromatic base of your kababs. If you don’t have a spice grinder, a mortar and pestle will work just fine, though it takes a bit more elbow grease.
Step 2: Cook the Meat and Lentils
For the Instant Pot method, combine ground beef, soaked and drained chana dal, onions, garlic, ginger, bay leaf, red chili flakes, cumin seeds, kosher salt, and the ground spices directly into the pot. There’s no need to add extra water even if the mixture looks dry. Seal the lid, cook on high pressure for 20 minutes, then allow a natural pressure release for 5 minutes before quick releasing any remaining steam. Finish by sautéing on high for 20 minutes to evaporate all moisture and achieve the perfect consistency.
If you prefer the stovetop, place all those same ingredients along with 4 1/2 cups of water in a Dutch oven or heavy pot. Bring to a boil, skim any scum, then cook covered (lid ajar) on high heat for 50 minutes to an hour, stirring toward the end to dry out the mixture. Both methods yield a perfectly tender blend essential to shaping your kababs.
Step 3: Prepare the Herb Mixture
While the meat mixture cools, pulse fresh onion, green chilies, cilantro, and mint just until finely chopped but not pureed. This addition provides vibrant freshness and a slight kick that balances the richness of the meat and lentils.
Step 4: Combine and Process
Process the cooled beef and dal mixture in batches in a food processor until smooth. Mix it gently with the chopped herb mixture, adjusting salt and spices to taste. Add a whisked egg if you want extra binding power, especially helpful if your mixture is very soft.
Step 5: Shape and Fry the Kababs
With oiled hands, shape the mixture into round, flat patties about 2 3/4 inches wide—roughly a 1/4 cup scoop per patty. You should get around 20 kababs. Dip each patty in a shallow bowl of whisked egg, letting excess drip off, then pan-fry in a medium-hot nonstick skillet with a thin layer of neutral oil. Cook 3-4 minutes a side until golden and crispy. Use a big spatula in one hand and a small one supporting the kabab in the other to flip them gently without breaking.
How to Serve Easy Shami Kebab (Instant Pot and Stovetop) Recipe
Garnishes
Fresh garnishes elevate your kebab experience. Sprinkle some chaat masala, finely chopped onions, and a squeeze of lemon juice. A handful of fresh cilantro and mint leaves dusted on top adds brightness. Some crispy fried onions or a drizzle of tamarind chutney works beautifully too.
Side Dishes
Serve your Easy Shami Kebab (Instant Pot and Stovetop) Recipe alongside fluffy naan or parathas for a hearty meal. Cooling cucumber raita complements the spicy heat perfectly. If you want something lighter, a crisp salad with tomatoes, cucumbers, and a simple lemon dressing will balance out the richness.
Creative Ways to Present
Want to impress guests? Stack kababs with layers of fresh salad, chutney, and yogurt in mini pita pockets to make kebab sliders. Alternatively, slice the kababs to top a warm lentil soup or use them as filling in wraps with pickled onions and fresh herbs for a fusion twist. The possibilities are endless once you master this versatile recipe.
Make Ahead and Storage
Storing Leftovers
After cooking, let your kababs cool completely before placing them in an airtight container. Stored properly in the refrigerator, they will keep well for up to 4 days, making for a perfect ready-to-eat snack or quick meal option.
Freezing
This Easy Shami Kebab (Instant Pot and Stovetop) Recipe freezes wonderfully. Shape your patties and place them on a baking sheet lined with parchment, freeze until solid, then transfer to freezer bags. This way, kababs stay separate and you can easily grab however many you want. They will keep for up to 3 months in the freezer.
Reheating
Reheat refrigerated kababs on a hot skillet with a little oil to crisp up the outside again. For frozen kababs, thaw overnight in the fridge for best results, then reheat similarly. Avoid microwaving if you want to keep their crispy texture.
FAQs
Can I make Shami Kababs without the Instant Pot?
Absolutely! The stovetop method allows you to cook the kabab mixture in a pot with careful monitoring and stirring. It takes a bit longer but results in the same deliciously tender and flavorful kababs.
Is it okay to use regular beef instead of full-fat ground beef?
You can, but full-fat ground beef helps keep the kababs moist and rich. If you use lean beef, consider adding a tablespoon of ghee or oil during cooking to prevent dryness.
Do the kababs need eggs?
Eggs are optional in the mixture for binding and essential for the egg wash before frying to get a crispy crust. If you’re vegan or allergic, you can substitute flaxseed meal mixed with water for binding and skip the egg wash, though the texture will differ slightly.
Can I use other lentils besides chana dal?
Chana dal is preferred for its firmness and texture but you can try yellow split peas or masoor dal as alternatives. Just make sure to soak and cook them thoroughly to achieve the right consistency.
How long do these kebabs last after cooking?
Stored in the refrigerator, they stay fresh for about 4 days. For longer storage, freezing is recommended, which keeps them good up to 3 months.
Final Thoughts
I hope you’re as excited as I am for you to try this Easy Shami Kebab (Instant Pot and Stovetop) Recipe. It’s one of those recipes that feels like a labor of love but is actually incredibly accessible and forgiving. Whether you’re making a big batch for a family gathering or a quick snack to enjoy with friends, these kababs bring comfort, tradition, and a burst of flavor in every bite. Happy cooking and even happier eating!
PrintEasy Shami Kebab (Instant Pot and Stovetop) Recipe
This Easy Shami Kebab recipe offers succulent, spiced ground beef patties combined with chana dal and aromatic whole spices. Prepared using either the Instant Pot or stovetop method, these kebabs are flavorful, tender, and pan-fried to a golden perfection, perfect as appetizers or snacks.
- Prep Time: 15 minutes (plus 1+ hour soaking time for chana dal; can be done overnight)
- Cook Time: 50 minutes to 1 hour stovetop or 20 minutes Instant Pot pressure cooking plus 20 minutes sauté, plus 10 minutes frying
- Total Time: 1 hour 20 minutes (excluding soaking and optional refrigeration time)
- Yield: 20 patties
- Category: Snack
- Method: Instant Pot
- Cuisine: Indian
Ingredients
Whole Spices
- 1 tbsp coriander seeds
- 2 tsp whole black peppercorns
- 2 inch piece cinnamon stick (broken into a couple pieces)
- 1 small black cardamom
- 2 green cardamom pods (seeds removed and pod discarded)
- 8 whole cloves
- 1 tsp toasted or regular cumin seeds
Main Ingredients
- 1.5 lb ground beef (preferably full-fat)
- 1 cup chana dal (yellow split peas), washed and soaked in hot water for at least 1 hour (up to overnight), then drained
- 3/4 cup water for Instant Pot or 4 1/2 cups water for stovetop cooking
- 1 medium to large onion (roughly chopped)
- 8–10 garlic cloves (whole; will be crushed later)
- 1 1/2 inch piece ginger (minced or crushed)
- 1 medium bay leaf
- 1/2–1 tbsp red chili flakes (start with 1/2 tbsp if using store-bought shami kabab masala)
- 1 tsp cumin seeds
- 2–2 1/2 tsp kosher salt (start with 1 1/2 tsp if using store-bought shami kabab masala)
- 1/2 tsp chaat masala (optional)
- 1 small onion (coarsely chopped)
- 1–2 green chili peppers (such as Thai, Serrano, or Indian/finger chili), thinly sliced
- 1/2 cup cilantro leaves
- 2 tbsp mint leaves
- 1 small egg (whisked; optional for mixture)
- Neutral oil (as needed for frying)
- 1–2 eggs (whisked, for egg wash)
Instructions
- Prepare the Spice Mix: Add all the whole spices to a spice grinder and grind into a fine powder, about 2 ½ tbsp. Alternatively, use a mortar and pestle to crush. Set aside.
- Instant Pot Cooking: In the Instant Pot, combine the ground spices with beef, chana dal, onion, garlic, ginger, bay leaf, red chili flakes, cumin seeds, salt, chaat masala, and water (3/4 cup). Mix well; no extra water needed. Secure lid with Pressure Release set to sealing, and pressure cook on high for 20 minutes.
- Release Pressure and Sauté: Allow natural pressure release for 5 minutes, then carefully vent remaining steam. Open lid, select Sauté-High, and cook, stirring often, for 20 minutes until moisture evaporates and mixture begins sticking to pot bottom. Cancel and cool. Refrigerate overnight if possible to ease shaping. Remove bay leaf.
- Stovetop Cooking: In a medium pot or Dutch oven, combine ground spices with beef, chana dal, onion, garlic, ginger, bay leaf, red chili flakes, cumin seeds, salt, chaat masala, and 4 1/2 cups water. Bring to boil covered over high heat, skimming any scum. Partially cover lid ajar and cook on high 50 minutes to 1 hour, stirring occasionally until dal is cooked and moisture evaporates; mixture will stick slightly. Allow to cool; refrigerate overnight for easier shaping. Remove bay leaf.
- Prepare Herb and Onion Mixture: Pulse chopped small onion, green chili peppers, cilantro, and mint in a food processor until finely chopped but not pureed. Transfer to a large bowl.
- Process Meat Mixture: Blend cooled meat and lentil mixture in batches in the food processor until smooth, about 1 minute per batch. Combine with chopped herb mixture. Mix well, adjust salt and spices if needed, and add whisked egg (optional). Mix thoroughly.
- Shape Patties: With oiled hands, form 1/4 cup portions into flat, round patties about 2 3/4 inches diameter. Should make around 20 patties. Freeze at this stage if desired.
- Prepare for Frying: Pour whisked eggs into a shallow bowl. Heat a large nonstick skillet over medium-high heat with enough neutral oil to coat the bottom.
- Fry Patties: Dip each patty into the egg wash, letting excess drip off. Place 3-5 patties in pan. Fry 3-4 minutes per side until golden and cooked through, turning carefully with spatulas. Adjust heat as needed to avoid burning.
- Drain and Serve: Remove fried patties and drain on paper towels to absorb excess oil. Repeat frying with remaining patties. Cook any leftover egg wash in pan and serve alongside.
Notes
- The drying step where the mixture sticks slightly to the bottom helps develop the right texture and flavor by evaporating moisture.
- Patties freeze well after shaping, allowing you to cook fresh kebabs later.
- Adjust salt carefully especially if using pre-made shami kabab masala as it may contain salt.
- Refrigerating the mixture overnight helps it firm up, making shaping easier and improving flavor melding.
- Adding a small egg to the mixture is optional but helps bind patties better.
