Shami Kebab
Beef and chana dal, crisp at the edges.
- Chill
- 30 to 60 min cooling and chilling
- Prep + cook
- 45 + 125 min
- Safe temp
- 74°C
- Yield
- 1 kg beef, about 20 patties
A Pakistani tea-table and freezer staple served alongside BBQ as often as inside a sandwich. Beef and chana dal are simmered together, dried carefully, then shaped and shallow-fried. This is a pan-fried kebab, not a charcoal-grill recipe.
Method
- 1
Put beef, dal, onion, ginger, garlic, dried chillies, cumin, coriander seeds and salt into a heavy pot with 800 ml water.
- 2
Bring to a boil, then cover and simmer gently for 75 to 100 minutes until beef shreds easily and dal crushes fully. Add a little boiling water if it dries too early.
- 3
Uncover and stir until no loose water remains. Remove from heat and spread in shallow dishes to cool quickly; refrigerate within 2 hours, or 1 hour above 32°C.
- 4
Once cool, pulse in batches until the mixture binds but is not a wet paste. Mix in garam masala, fresh chillies, coriander and beaten egg.
- 5
Shape about 20 patties, 1.5 cm thick. Refrigerate for 30 minutes before frying.
- 6
Shallow-fry in batches over medium heat for about 3 to 4 minutes per side. Verify the centres reach 74°C after the cooling and shaping stage; add time if needed.
74°C
Safe internal temperature
Simmer the beef until fully cooked and fork-tender. After cooling and shaping, heat the finished patties to 74°C throughout. Refrigerate promptly; do not cool a large pot on the counter. Times above are estimates; a probe thermometer is the only reliable check.
USDA safe temperature chartPitmaster notes
- A dry cooked mixture is the key to patties that hold together.
- Do not grind a steaming hot mixture in a sealed blender.
- Freeze shaped patties separately, then bag. Thaw in the refrigerator and cook until the centre reaches 74°C.
On the table
- Mint chutney
- Onion salad
- Paratha
Questions people ask
Why are my shami kebabs breaking?
The beef-and-dal mixture is usually too wet or the patties are too warm. Dry the cooked mixture completely, cool safely and chill the formed patties before frying.
Are shami kebabs a BBQ recipe?
They are traditionally pan-fried rather than charcoal-grilled. They are included here as a familiar Pakistani kebab and BBQ-table accompaniment.
How long can I keep cooked shami kebabs?
Refrigerate promptly at 4°C or below and use within 3 to 4 days, or freeze. Reheat leftovers to 74°C throughout.
