Craving kebabs? Spice up your kitchen with 5 innovative Shami kebab creations

Indian kebabs have a diverse history that can be traced back to ancient times. One of the most iconic and beloved varieties is the Shami kebab, believed to have been invented during the Mughal era in India. The dish is traditionally made with minced meat, chana dal, and a blend of aromatic spices. The name "Shami" is derived from the Arabic word "Sham" or Levant, indicating its Middle Eastern origins.

In Lucknow, the famous ‘Tundey Kababi' eatery is renowned for its delectable Shami kebabs. Other variations include the celebrated Seekh kebabs, known for their cylindrical shape and use of minced meat and Hara Bhara kebabs, made with a mix of green vegetables and herbs. There are also regional specialties like Galawati kebabs from Lucknow, famous for their ultra-soft texture and Chapli kebabs from the North-Western regions, which are flat and seasoned with regional spices.

Mumbai, on the other hand, boasts a variety of kebabs, each with its unique twist. The fried kebabs of Idris Kebab And Rolls, Sarvi Restaurant and Nawab Seekh Paratha etc. are a popular street food offering. Vendors across the city prepare these kebabs by deep-frying marinated meat, often using a variety of spices and herbs. Variations include Boti kebabs, Seekh kebabs and more, each catering to different tastes.

Although, nothing beats the ease of having these delectable cutlets at home. The Desi desire to have a freezer well-stocked with ready-to-fry Shami kebabs is undeniably strong. To assist you in this pursuit, Midday reached out to Mumbai's expert chefs who indulge us in unique Shami kebab recipes.

Spinach and feta stuffed shami kebabs

Ingredients:
Boneless chicken, 500 grams
Soaked Chana dal (for 2 hours), 1/2 cup
Chopped spinach, 1 cup
Crumbled Feta cheese, 100 grams
Finely sliced large onion, 1
Minced cloves of garlic, 4
Minced piece of ginger, 1-inch
Chopped green chilies, chopped, 2-3
Cumin seeds, 1 teaspoon
Garam masala, 1/2 teaspoon
Red chili powder, 1/2 teaspoon
A pinch of turmeric powder
Salt to taste
Oil for shallow frying

Method:
1. In a large pot, add meat, soaked chana dal, sliced onion, ginger, garlic, green chilies, cumin seeds, turmeric and salt.
2. Add enough water to cover the ingredients.
3. Bring to a boil, then reduce heat to simmer.
4. Cook until the meat is tender and the lentils are soft, which may take about 45 minutes to an hour.
5. Once cooked, drain any excess liquid and let the mixture cool to room temperature.
6. Transfer the cooled meat and lentil mixture to a food processor.
7. Grind it into a smooth paste. Add a little water if needed to make it smooth.
8. Transfer the ground mixture to a mixing bowl.
9. Add garam masala and red chili powder. Adjust the seasoning to your taste and mix well.
10. Take a portion of the meat and lentil mixture and flatten it into a small patty in your hand.
11. Place a spoonful of chopped spinach and some crumbled feta cheese in the center.
12. Fold the edges of the mixture over the filling to create a stuffed kebab.
13. Heat oil in a pan for shallow frying.
14. Dip each stuffed kebab in a beaten egg and coat it with bread crumbs.
15. Shallow-fry the kebabs in the hot oil until they are golden brown and crispy on both sides.
16. Serve the Spinach and Feta Stuffed Shami Kebabs hot.

Recipe by Chef Gyanendra Kumar, Persian Darbar

Tandoori shami kebabs:

Ingredients:
Boneless mutton, 500 grams
Soaked Chana dal, 1/2 cup
Tandoori spice mix, 3 tablespoons
Yoghurt, 1/2 cup
Juice of 1 lemon
Finely sliced large onion, 1
Minced cloves of garlic, 4
Minced piece of ginger, 1
Chopped green chilies, chopped, 2-3
Cumin seeds, 1 teaspoon
Salt to taste
Oil for grilling or cooking

Method:
1. In a cooking pot, combine meat, soaked chana dal, sliced onion, ginger, garlic, green chilies, cumin seeds and salt.
2. Dip the ingredients in water and bring it to a boil while simmering.
3. Cook until the meat is tender and the lentils are soft (about 45 minutes to 1 hour).
4. Once cooked, drain any excess liquid and allow the mixture to cool to room temperature.
5. Transfer the cooled meat and lentil mixture to a food processor.
6. Grind it into a smooth paste. Add a little water if needed to make it smooth.
7. Transfer the ground mixture to a mixing bowl.
8. Add tandoori spice mix and mix well. Adjust the seasoning to your taste.
9. Take small portions of the mixture and shape them into round, flat kebabs.
10. In a separate bowl, combine yoghurt, tandoori spice mix, lemon juice and oil to create the marinade.
11. Dip each kebab into the tandoori marinade, ensuring they are well-coated.
12. Let them marinate for at least two hours or overnight in the refrigerator.
13. Preheat your grill or tandoor. You can also use an oven or stovetop griddle.
14. Thread the marinated kebabs onto skewers.
15. Grill them until they are charred and cooked through, turning them as needed.
16. Serve the Tandoori Shami Kebabs hot with mint chutney, naan, or a side salad.

Recipe by Ammeez Kitchen, Andheri West

Lentil and vegetable shami kebabs

Ingredients:
Soaked masoor dal, 1 cup
Finely chopped and steamed mixed vegetables (carrots, peas, beans), 1 cup
Minced chicken or mutton, 1/2 cup
Finely sliced large onion, 1
Minced cloves of garlic, 4
Minced piece of ginger, 1-inch
Chopped green chilies, chopped, 2-3
Cumin seeds, 1 teaspoon
Garam masala, 1/2 teaspoon
Red chili powder, 1/2 teaspoon
A pinch of turmeric powder
Salt to taste
Oil for shallow frying

Method:
1. In a pot, add soaked masoor dal, sliced onion, ginger, garlic, green chilies, cumin seeds, turmeric and salt.
2. Add water to drown the ingredients and bring the mixture to a boil.
3. Cook until the lentils are soft and the water is mostly absorbed.
4. Steam the finely chopped mixed vegetables until they're tender.
5. In a mixing bowl, combine the cooked lentils, minced meat, steamed vegetables, garam masala, red chili powder and salt.
6. Mash and mix everything to create a uniform mixture.
7. Take portions of the mixture and shape them into round, flat kebabs.
8. Heat oil in a pan for shallow frying.
9. Dip each kebab into a beaten egg and coat with breadcrumbs.
10. Shallow-fry the kebabs until they are golden brown and crispy on both sides.
11. Serve the lentil and vegetable Shami Kebabs hot.
Recipe by home chef Abhijeet Shinde

Coconut and cashew shami kebabs

Ingredients:
Boneless mutton, 500 grams
Desiccated coconut, 1/4 cup
Chopped and toasted cashew nuts, 1/4 cup
Soaked Chana dal, 1/2 cup
Tandoori spice mix, 3 tablespoons
Yoghurt, 1/2 cup
Juice of 1 lemon
Finely sliced large onion, 1
Minced cloves of garlic, 4
Minced piece of ginger, 1
Chopped green chilies, chopped, 2-3
Cumin seeds, 1 teaspoon
Salt to taste
Oil for grilling or cooking

Method:
1 In a pot, combine boneless mutton, soaked chana dal, sliced onion, ginger, garlic, green chilies, cumin seeds and salt.
2. Add enough water to cover the ingredients. Bring to a boil, then reduce the heat to simmer.
3. Cook until the meat is tender and the lentils are soft (about 45 minutes to 1 hour).
4. Once cooked, drain any excess liquid and allow the mixture to cool to room temperature.
5. Transfer the cooled meat and lentil mixture to a food processor.
6. Grind it into a smooth paste. Add a little water if needed to make it smooth.
7. Transfer the ground mixture to a mixing bowl.
8. Add garam masala and red chili powder. Adjust the seasoning to your taste and mix well.
9. In a dry pan, toast the chopped cashew nuts and desiccated coconut until they turn golden and fragrant.
10. Add the toasted cashews and coconut to the meat and lentil mixture. Mix well to incorporate the ingredients.
11. Take small portions of the mixture and shape them into round, flat kebabs.
12. Heat oil in a pan for shallow frying.
13. Dip each kebab into a beaten egg and coat with breadcrumbs.
14. Shallow-fry the kebabs until they are golden brown and crispy on both sides.
15. Serve the Coconut and Cashew Shami Kebabs.
Recipe by Chef Rahul More, Bayroute

Smoked eggplant shami kebabs

Ingredients:
Boneless chicken, 500 grams
Soaked Chana dal, 1/2 cup
Large smoked eggplant, 1
Finely sliced large onion, 1
Minced cloves of garlic, 4
Minced piece of ginger, 1-inch
Chopped green chilies, chopped, 2-3
Roasted cumin powder, 1 teaspoon
Ground cinnamon, 1/2 teaspoon
Red chili powder, 1/2 teaspoon
Salt to taste
Oil for shallow frying
Tahini sauce or yoghurt-based mint sauce
Pomegranate seeds for garnish

Method:
1. Place eggplant directly over an open flame on your stovetop or grill.
2. Allow the skin to char and the flesh to become soft and smoky. You can also do this in an oven by broiling the eggplant until the skin blisters and the flesh is tender.
3. Once done, let the eggplant cool, then peel off the charred skin and finely chop the smoky flesh
4. In a cooking pot, combine the chicken, soaked masoor dal, sliced onion, ginger, garlic, green chilies, roasted cumin powder, ground cinnamon, red chili flakes and salt.
5. Dip the ingredients in water and bring it to a boil while simmering.
6. Cook until the meat is tender and the lentils are soft.
7. Once cooked, drain any excess liquid and allow the mixture to cool to room temperature.
8. Transfer the cooled meat and lentil mixture to a food processor.
9. Grind it into a smooth paste. Add a little water if needed to make it smooth.
10. Combine the smoky eggplant flesh with the meat and lentil mixture.
11. Take small portions of the mixture and shape them into round, flat kebabs.
12. Heat oil in a pan for shallow frying.
13. Shallow-fry the kebabs until they are golden brown and crispy on both sides.
14. Serve the Smoked Eggplant Shami Kebabs hot with tahini sauce or a yoghurt-based mint sauce.
15. Garnish with pomegranate seeds for a burst of freshness.

Recipe by Chef Harish Jagtap, Masala Library