Discover the delightful Chicken Shami Kababs—a tasty meat patty crafted from shredded chicken and split chickpeas, fried to perfection in an egg mixture. Ideal for snacking, appetizers, or a quick lunch.
Shami Kabab is probably one of the most popular appetizers in Pakistani cuisine. Most households will also likely have a stash of these ready to go in the freezer for easy meals or unexpected guests.
These Shami Kababs are a meat patty made with a cooked mixture of ground meat (chicken in this case), split chickpeas, and flavorful spices. The cooked filling is then shaped, dipped in egg, and fried.
Shami Kabab is a popular kabab in Pakistan and other places on the subcontinent. They’re also used in the street food staple, Bun Kabab Sandwich.
If you’re looking for some more Pakistani or Indian appetizer recipes, here are some of our favorites:
- Potato chops: Indian Style Meat and Potato Croquettes
- Shami Kabab: Easy Ground beef and Split Chickpea Kabab
- Ground Beef Cutlets: Spiced Pakistani Beef Burgers/Kababs
- Chicken Puffs: Pakistani Style Chicken Patties
Chicken Shami Kabab Ingredients
- Chicken – This kabab recipe is made by boiling chicken, shredding it and mixing it with the rest of the ingredients. You can use both chicken thights or chicken breast pieces for this, or a combination!
- Chana Daal – split chickpeas – these are an integral part of mixture of the kabab.
- Onions and Potato -The onions help keep the kababs moist and the potatoes help bind the kabab mixture together. Make sure to peel and cube them so they cook faster.
- Whole Spices – Red chilli whole, Cumin, Coriander seeds – are added when preparing the lentil and chicken mixture.
- Ground Spices – Roasted Cumin powder, Black pepper powder, Garam Masala – these are added after the mixture is cooked, in the final assembly of the kabab
- Eggs – the eggs help bind the kababs together, and add the signature outer layer to the kababs
How to make Chicken Shami Kabab?
Step #1: Prepare and Cook the Filling
- Soak chana dal overnight or for at least 3-4 hours in warm water. The longer it soaks, the faster it will cook.
- In a large pot add soaked chana dal, chicken pieces, whole red chilli (cut into pieces), whole cumin seeds, coriander seeds, 2 potatoes (peeled and cubed), 1 onion (peeled and cubed), and salt along with 2-3 cups of water, just enough to cover everything.
- Cook on medium heat, covered for 20 minutes
- Once chicken pieces are cooked, remove them. Let them cool and shred the pieces.
- Let the remaining mixture cook until the water has completely evaporated, mixing occasionally so that it does stick to the bottom of the pan.
- Once water is dry, and the lentils tender, remove from heat. Let the mixture cool completely.
Tip: This step can be done a day in advance.
Step #2: Mash the filling
- Then, using a potato masher or food processor (easiest option), mash the lentil mixture, until the channa dal is no longer whole.
- Combine the shredded chicken, dal mixture, and the other onion. Add in the cumin powder, black pepper powder, garam masala and chopped cilantro. Mix well, adjust salt and other spices to taste.
Tip: To test if the mixture is ready, take a teaspoon of the mixture and shape it into a ball. If it holds its shape it is ready to make the kababs.
At this point, you can store the mixture in the fridge, or start assembling the kababs.
Step #3: Shape and fry the patties
- When ready to assemble the kababs, preheat a frying pan with a couple of tablespoons of oil.
- Whisk 1 egg and add to the mixture. Whisk the other egg into a separate bowl.
- To make the Shami kababs, roll 2 heaping tablespoons of the mixture into a ball, and flatten to form a disc. If the mixture is sticky, oil your hand to help with rolling.
- Dip the kabab into the egg.
- Fry in shallow oil, about 2-3 minutes on each side until golden brown.
- Continue the process with remaining mixture.
How to serve Chicken Shami Kabab?
Shami Kababs are one of the most versatile Pakistani kababs! They make a great appetizer or side dish at a dinner party, before indulging in main dishes like this Chicken Biryani or Chicken Korma.
Serve them along with some Imli Chutney or Green Chutney to dip them in.
You can also enjoy them as an evening snack along with a cup of chai (tea), and other snacks.
Or make a bun kabab sandwich with your favorite sauces, sliced onions and the Shami kabab sandwiched between two slices of bread or a bun, for a quick lunch!
If you give this recipe a try, we’d love to see it! Tag us on Instagram @thespicemess
Chicken Shami Kabab
Ingredients
- 600 grams boneless Chicken Thighs and breast pieces
- ⅓ cup Chana Daal split chickpeas
- 2 medium yellow Onions 1 peeled and cubed, and the other peeled and cut into smaller pieces
- 1 medium Potato peeled and cubed
- 2-4 Red chilli whole
- 1 teaspoon Cumin
- 1 tablespoon Coriander seeds
- Salt adjust to taste
- 1 teaspoon Roasted Cumin powder
- 1 teaspoon Black pepper powder
- 1 teaspoon Garam Masala
- ¼ cup Cilantro chopped
- 2 Eggs
- ½ cup Oil for shallow fry
Instructions
- Soak chana dal overnight for at least 3-4 hours in warm water. The longer it soaks, the faster it will cook.
- In a large pot add soaked chana dal, chicken pieces, whole red chilli (cut into pieces), whole cumin seeds, coriander seeds, 2 potatoes (peeled and cubed), 1 onion (peeled and cubed), and salt along with 2-3 cups of water, just enough to cover everything.
- Cook on medium heat, covered for 20 minutes
- Once chicken pieces are cooked, remove them. Let them cool and shred the pieces.
- Let the remaining mixture cook until the water has completely evaporated, mixing occasionally so that it does stick to the bottom of the pan.
- Once water is dry, and the lentils tender, remove from heat. Let the mixture cool completely. This step can be done a day in advance.
- Then, using a potato masher or food processor, mash the lentil mixture, until the channa dal is no longer whole.
- Combine the shredded chicken, dal mixture, and the other onion. Add in the cumin powder, black pepper powder, garam masala and chopped cilantro. Mix well, adjust salt and other spices to taste.
- When ready to assemble the kababs, preheat a frying pan with a couple of tablespoons of oil.
- Whisk 1 egg and add to the mixture. Whisk the other egg into a separate bowl.
- To make the Shami kababs, roll 2 heaping tablespoons of the mixture into a ball, and flatten to form a disc. If the mixture is sticky, oil your hand to help with rolling.
- Dip the kabab into the egg.
- Fry in shallow oil, about 2-3 minutes on each side until golden brown.
- Continue the process with remaining mixture.
- Serve fresh, as an appetizer, or as a sandwich with your favorite toppings.