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Easy Shami Kebab (Instant Pot and Stovetop) Recipe

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4.1 from 14 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.

Find it online: https://marthatasty.com/easy-shami-kebab-instant-pot-and-stovetop-recipe/