WHAT ARE SHAMI KABABS?
Tender Beef Shami Kabab (Instant Pot) are beef patties mixed with Channa dal (lentil), spices, herbs and other flavorful ingredients. These kababs are extremely popular in Pakistan, adorning many tables as appetizers, snacks, and also meals. This Pakistani Appetizer recipe originated in Pakistan. It is an unwritten rule for Pakistanis to have a stash of Shami Kababs frozen in the corner of their freezer - at some point, just like Beef Paaties, Chicken Samosas, and Beef Seekh Kabab Ramadan, Eid, and other holidays are sorely incomplete without this Pakistani recipe making an appearance throughout the day. Put simply, Shami Kababs are a homely dish, and versatile as well - they go well in sandwiches, can be eaten with parathas and naan, and can also be eaten plain (with yogurt as a side bonus!)
WHAT DO YOU EAT SHAMI KABABS WITH?
Shami Kababs can go along with anything from ketchup to green chutney to Khatti Meethi Chutney and many more condiments. They are also commonly found in sandwiches, can be eaten with breads such as paratha and naan, and are also commonly eaten raw.
WHAT’S THE BEST WAY TO DRY THE SHAMI KABAB BATTER?
Transfer the Shami Kabab mixture to a non-stick pot over medium heat. Cook uncovered until the water evaporates completely, stirring every 4-6 minutes to prevent burning. This process typically takes 15-30 minutes but may require longer if there’s more water. Stir occasionally to break down the beef chunks without needing a wood smasher.
WHY MY SHAMI KABAB ARE DRY?
In my experience, if you put them in a food processor they tend to dry out. By putting them in a food processor you dry and cut the meat pieces. The food processor doesn’t give you the Resha (strings of meat) which plays a big part in how tender it is.
HOW DO I FREEZE THE KABABS?
To freeze the Kababs, arrange them on a plate and freeze for 30 minutes. Then, transfer them to a Ziploc bag and refreeze until ready to fry. When frying, use medium or medium-low heat to ensure they cook through without remaining cold inside. Avoid frying on high heat.
HOW TO PREPARE/COOK SHAMI KABABS?
IS IT REALLY NECESSARY TO SOAK THE LENTILS OVERNIGHT?
YES! It’s really important that it soaks for 7 hours because first it doubles its size and also they become soft so you won’t have any big lentils in your kababs.
WHY DO MY KABABS FALL APART?
The magic ingredient to make sure kabab doesn’t fall apart are the EGGS. Eggs will be the ingredient that you’d use for binding. It won’t break, I promise. Just follow the recipe you won’t be disappointed.
TIPS FOR MAKING THE BEST SHAMI KABABS?
Soak the Lentils for at least 7 hours. Don’t use a food processor in this recipe. Don’t use any other type of meat except beef chunks. Don’t add the lentils in the first time putting pressure. Make sure to oil the hands before making the kababs.
Instant Pot Shami Kabab is my go to no matter what the occasion is. I hope you give this recipe a try. The link to the wooden smasher that I would recommend is: Wooden smasher link .
Let’s Make Instant Pot Shami Kababs!!!
