Shami Kabab

শীর্ষরিপো্র্ট ডটকম ।  ১৯  ডিসেম্বর  ২০১৬

Shami Kabab

Shami Kabab

Shami Kababs are popular and authentic Bangladeshi festival food. It is easy to cook and very mouthwatering delicious food. Bangladeshi people can’t imagine any festival without it. It is a all time favorite side dish. A shami Kabab can be made with any kind of meat.

Shami Kabab


Cuisine: Bangladeshi

Serves: 15 people

Prep Time : 20 minutes. Cook Time : 15 minutes Yield : 16 kababs


For Cooking Keema-Dal:

Mince/Keema( ground beef (or ground chicken) – 1/2 kg

Chana Dal – 1/2 cup

Bay leaf – 2

Cinnamon stick 1 – 2 pieces

Green Cardamon – 3 pieces

Cloves – 4 pieces

Ginger – 1 tablespoon chopped

Garlic – 2 teaspoon chopped

Cumin paste – 1/2 teaspoon

Coriander Powder – 1/2 teaspoon

Sugar – 1 teaspoon

Salt – to taste

For Making Dough:

Egg – 1 large

Fresh mint leaves – 2 tablespoon chopped

Crispy Fried onion(Beresta) – 1/2 cup

Dry Red Chili – 3 pieces roatsed

Lemon Juice – 1 teaspoon

Another Ingredients:

Oil for deep fry



Soak yellow split pea (chana dal) in water for about one hour.

Wash and drain ground beef and yellow split pea (chana dal). Keep aside.

Keema-Dal Cooking Method:

In a pan mix ground beef and yellow split pea (chana dal) with all ingredients for cooking keema-dal.

Add one cups of water and cook on medium heat until meat and dal is tender and all the water dries up.

Grind the cooked meat, yellow split/dal, roasted dry red chilies with a grinder or shilpata.

Adjust salt and pepper. Keep aside.

Making Shami Kabab:

Take a bowl, add ground keema-dal, egg and rest of the ingredients for making dough-fried onion, lemon juice, and mint leaves, except oil. Mix well.

Make small, round, flat shaped kababs with the kabab mixture. Keep aside.

Frying Method:

Heat enough oil in a deep fry pan on medium heat.

Fry kabab till golden brown on each side.

Keep on kitchen napkin or a tissu.

Serve with Biriyani or Polau.


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