Then there is our favorite, the reshay wale/reshedar shami kabab, where the cooked meat and lentils are grounded with a mortar & pestle to give a shredded or “pulled” or reshay texture to the kabab.

Shami kebabs were brought to the Indian subcontinent by Syrians around the 14th century (Bilad-al Shaam was the old name for Syria), and ultimately made it into the Mughlai kitchens and cuisine of the Muslim Mughal rulers who reigned over what is now Pakistan, India, and Bangladesh.

As a Ramadhan staple, every mom has an endless supply of frozen Shami kebabs to serve the unexpected guests or to pull out as a backup for Iftar. The traditional kebabs are made with lamb/mutton or beef, I make mine with chicken breasts (or a mix of breast and thigh meat) and split chickpeas peas cooked in flavorful spices, and infused with a punchy spicy “hara masala” – fresh finely chopped cilantro, green chili, and red onion. The patties are pan-fried to reinforce a crispy crunchy outer layer and preserve the kebab’s delicate inside that will melt in your mouth in a quiet explosion of flavors.

Traditionally (pre – food processors), these kababs are hand ground or pounded into a dough like paste, and that is the method I prefer, I think the shredded meat gives the kababs more texture. Although I use an Instant Pot to cook the meat and lentils, I prefer to pound or break up the meat by hand using a mortar and pestle, and if cooked correctly, you can break it up using the back of a wooden spoon. 

However, if it’s easier to use minced meat or grinding the meat in a food processor then go for it!  

I learned to make these when I got my copy of the Classic 1000 Indian Recipes when I was 17. Since then I have tweaked it many times to suit my family, and this recipe has stood the test of time, never failing to come out fragrant and moist. The best part is that once the kababs are fully cooked; they can be frozen for up to 3 months or longer.

If you walk into my home spontaneously, chances are I will have some of these in the freezer. I simply pull them out of the freezer and then pop them into the Air-Fryer for 6 -8 minutes at 390°, no oil needed, and serve.

Serve the Shami Kebabs with sliced onion rings, green chutney and lemon wedges on a grazing appetizer platter or as an accompaniment with an entrée, or naan and a salad with some green chutney as a complete meal, maybe even as a snack sandwiched between slider burger. Naturally gluten-free!


Watch me make them here:

Ingredients:

Kabab

• 2 Lbs. boneless lamb/beef/chicken
• 1 ¼ cups Split chickpeas/ Chana dal washed and soaked for 10 minutes
• 1.5 tablesppoons garlic paste
• 1 tablesppoon ginger piece
• 1 medium onion diced
• 1 teaspoon red chili flakes
• 1 tablesppoon Pink Himalayan salt or to taste
• 1 cup of water for the Instant Pot or 5 cups water for stovetop or as needed

Whole Spice Blend:

• 6 whole cloves
• 1 teaspoon whole black peppercorns
• 2 inch piece cinnamon stick
• 1.5 tablesppoons whole coriander seeds
• 1 tablesppoon whole cumin seeds
• 2 green cardamoms, seeded

Hara Masala

• 1 medium onion finely diced using a mandolin
• 1 tablesppoon mint leaves finely chopped (optional)
• ½ cup finely chopped cilantro leaves, loosely packed
• 2-3 Thai/Serrano/Jalapeno green chilies thinly sliced ( or to taste)

Other:

• 1-2 eggs lightly whisked ( I find 1 egg enough, but if your mixture is too dry add another egg)
• ½ teaspoon garam masala (optional)
• Neutral cooking oil

Instructions:

1. Grind the whole spices to make a shami kabab masala using a spice/coffee grinder or a mortar and pestle, I find this gives color to the chicken- that is similar to using red meats. You can add them whole and then either take them out later or grind them up with the meat.

The Stove Method:

1. In a large stockpot put all the ingredients listed under ‘‘Kabab’’  except the Chana Dal /lentils/ and the ground masala and cook on medium heat until meat is 60% done then add the Chana dal and cook both of them together until water evaporates and the lentils are soft, and the meat falls apart- (about 45 – 55 minutes for red meat/ about 25 minutes for chicken).
   
   

The Instant pot /Pressure Cooker Method:

1. In an instant pot add all the ingredients listed under “Kabab”
   
   
2. Add water, close the lid and set the pressure release to sealing. Select Manual Pressure Cook setting for 20 minutes at high pressure.
   
   
3. Let the pressure release naturally for 10 minutes.
   
   
4. Open the pot and select “Sauté”.
   
   
5.  Stir often until all the moisture has evaporated and the mixture starts sticking to the bottom of the pan.
   
   

Kabab Mixture

1. Mash the mixture with the back of a wooden spoon or potato masher, out pound it lightly with a mortar & pestle so that the dal is mashed and meat is shredded (you can pulse in a food processor).
   
   
2. Cool down completely at room temperature before adding the hara masala, and mix thoroughly, adjust the salt if needed.
   
   
3. Start by adding 1 whisked egg, and mix, if the mixture is too dry and is falling apart, add another egg to bind.
   
   

Forming kababs and Frying

1. With slightly wet hands shape into round discs about 2 inches in diameter, set aside on a plate, and continue with the remaining mixture.
   
   
2. In a pan heat ¾ cup oil on medium heat, add the kababs, and shallow fry evenly for 2 – 3 minutes on each side till golden brown.
   
   
3. Turn the shami kebab when they have browned on one side, otherwise, they can break apart. Flip the kabab and repeat. Transfer cooked ones to a tray lined with paper towels.
   
   

Freezing Cooked kababs

• If you want to freeze some, do so at this point. Simply lay the kababs in a parchment paper lined container, and then cover with another piece of parchment, then form a second layer.  I do about 3 layers.
  
  
• To reheat frozen kababs, either thaw for 15 minutes on the countertop. OR stick them into a preheated (390°) Air-Fryer for 6 minutes. My family warm these in the microwave for a quick snack.
  
  

Notes

• You can increase the amount of chana dal to 2 cups but not more.
  
  
• The reason for adding the chana daal later in the cooking process is that red meat takes longer to cook, and adding both together, you risk ending up with the dal mush, and turning into liquid.
  
  
• When using a pressure cooker or Instant Pot it’s best to add dal that hasn’t been soaked but washed thoroughly, so that it cooks alongside the meat.
  
  
• If you don’t want to add whole spices to the kabab then grind all the spices together to make a powder. Especially when you are cooking for kids, or serving these as apps for a party or grazing board, you don’t want anyone biting down on whole spices.