Shami Kabab or Kebab

(Mutton Cutlets or Ground Meat Patties)

A Shami Kebab is a small patty of minced beef, mutton or chicken and ground chickpeas and spices. The origin of the Shami Kabab or Kebab is a mystery. One argument suggested that Sham refers to Syria and literally these kebabs means Syrian kebabs in Arabic.

Another source states that Sham is evening in Hindi like that. Shami kebabs are very popular dish in India, Pakistan,and Bangladesh. Shami kababs are generally garnished with lemon juice and/or sliced raw onions, and are usually eaten with chutney made from mint leaves or coriander. It is one of the famous dishes for Muslim Eid festival. This is called either, Shami Kebab or Shami Tikki, Shami Tikiya depending on the regions of India.


  •  1 lb (455g) ground meat (minced beef or mutton)     
  • ¼ cup chana dal (split peas or gram dal)    
  • 2 medium onions (finely chopped)      
  • 2 green chilies (chopped)     
  • 2 inch piece ginger    
  • 5 cloves garlic     
  • 1 ½ cup water      
  • 1 egg (beaten)     
  • 1 tbsp. chopped coriander leaves      
  • ½ tsp. tumeric powder (huldi)     
  • ½ tsp. garam masala  
  • ½ tsp. red pepper  
  • 1 tsp. salt      
  • oil for frying


  • Wash chana dal, and soak for atleast an hour before starting to make kababs.
  • In a sauce pan, heat 2 tablespoons of oil and add half of the onion to sauté until they turn colorless.
  • Then add meat, chana dal, garlic, half of the ginger, tumeric, red pepper, salt and water.
  • Mix well and cook on medium heat until it comes to a boil.
  • Then reduce heat to low, and cook uncovered for about half an hour until meat and dal are tender.
  • Increase the heat and stir until water dries up. (Mixture should be dry).
  • Let it cool and put the mixture into a blender or food processor and grind to a smooth paste.
  • Place the mixture into a large bowl.
  • Then add a egg, garam masala, green chilies, onions, coriander leaves and the other half of the very finely chopped ginger piece.
  • Mix well with hands. Then shape into patties about 2 inches by half inch size.
  • In a non-stick frying pan, heat 3 tablespoons of oil and fry the patties two at a time on low heat until golden brown.
  • Turn them very gently and fry the other side. Repeat until all the patties are done.
  • Place the patties on a serving dish and garnish with onions, lemon twist and fresh mint.
  • Serve hot with mint or coriander chutney. 


Seekh Kabab or Kebab

(Skewered Meat Patties)

The word Kabab or Kebab is ultimately from Arabic or Persian, but originally meant ‘fried meat’, not grilled meat. Seekh Kebabs or Kababs are very popular among the Indian and Pakistani cuisine. But it is traditional South Indian cuisine.

Made with keema (lamb or beef minced meat) and traditionally cooked in a tandoori oven. The traditional way of making these Kebabs are, use metallic skewers for grilling them and add 1/2 cup of grated raw papaya, if available, as this will help to tenderize the meat. These kebabs are very delicate and hard to handle so, need more practice to make this dish. Start like1 kebab first, grill and test. If it breaks, add some more fresh bread crumbs to the mixture, to bind it. Lamb Seekh Kebab and beef Seekh kebabs are the most popular kinds. 


  • 1 lb. lean ground meat (minced mutton or beef)
  • 1 large onion (finely chopped)
  • 1 inch ginger (finely chopped)
  • 2 cloves garlic (finely chopped)
  • 1 egg (beaten)
  • 1 tbsp. gram flour
  • 1 tbsp. lemon juice
  • 1 tbsp. chopped coriander leaves (cilantro)
  • 1 tsp. ground poppy seeds
  • 1 tsp. chili powder
  • 2 tsp. ground almonds or cashews
  • ½ tsp. ground black pepper
  • ½ tsp. garam masala
  • ¼ tsp. red color powder
  • pinch of nutmeg
  • salt to taste
  • oil for grilling


  • Combine all the ingredients together in a bowl and set aside to marinate for half an hour.
  • Grease the skewers.
  • Shape the meat into long cigar shapes and thread on to the skewers, lengthwise.
  • Roast the meat on charcoal or in the grill.
  • Turn skewers from time to time and keep brushing the meat lightly with oil.
  • Before serving, slide the Kababs gently off the skewers.
  • Place the Kababs on a serving dish.
  • Garnish with onions and mint leaves.
  • Serve hot with mint and coriander chutney.

(Keywords: sheekh kababs,kabab,kebob,kabob)

Chili Beef (Dry)

(Chili Beef)


  • 1 lb. beef
  • 1 green chili
  • ½ tsp. turmeric powder
  • 1 tsp. pepper powder
  • 1 medium onion 
  • 2 tsp. ginger and garlic paste
  • 1 tbsp. soy sauce
  • 1 tbsp. tomato sauce
  • 1 tsp. chili sauce
  • 1 lemon for garnish
  • 3 tbsp. oil for frying
  • salt to taste


  • In a pressure cooker, cook beef with green chili, turmeric powder and salt with no water.
  • Take the pressure off and cook until the meat is dry.
  • In a frying pan, heat oil.
  • Add onion and fry it until golden brown.
  • Then, add ginger and garlic paste and pepper powder and fry it until become dark. 
  • Add soy sauce, tomato sauce and chili sauce and stir in a slow heat.
  • Then, add the fried beef and mix well and cook for another 2 minutes.
  • Serve in a plate and garnish with lemon.
  • Serve with white rice, roti or naan.
  • Serves for 4.

 (Keywords: chili beef, fried beef, beef, chili beef dry.)