Shammi Kebab

I have struggled with this recipe for years. It is a simple recipe but to get the exact texture is difficult, it has to have the cushiony softness of pate, but with a precise bite.


  • 1 kg Meat
  • 150 gms Bengal Gram (Channa Dal)
  • 1 Chipotle Pepper
  • 1 Kashmiri dried Red Chili
  • (You can add Chili to taste)
  • 1 tbsp Garam Masala
  • ¼ tsp Black Pepper
  • 1/2 tsp Cumin
  • 1 Medium Sized Onion
  • ¾ tsp Ginger Paste
  • ¾ tsp Garlic Paste
  • 2 tbsp Fresh Cilantro chopped
  • 2 Eggs
  • 5 tbsp Oil
  • Salt to taste


  • Braise meat in 1/2 tbsp oil for 3 to 4 minutes, add Onion, Chipotle chili, Kashmiri chili, Ginger, Garlic, Black pepper, Cumin, Garam masala
  • Add 2 cups Water, you will have to monitor the water
  • Cook till Meat is done
  • Wash Bengal Gram and soak in water
  • Cook Bengal Gram till done, not mushy, the lentil should be still firm
  • Drain excess water from the lentils
  • Add to Lentils to Meat mix
  • On low heat cook till all the moisture is gone from the mix, let it cool
  • Grind the mix in a food processor
  • Add 2 Eggs
  • Add cilantro finely chopped
  • You can add some chopped Onions and Green chili, but this is optional
  • Shape flat round discs with the Mix
  • Heat Griddle or Non Stick pan add rest of the Oil
  • Shallow fry the kebabs till golden brown.
  • Serve with Yogurt Mint Chutney or Salad