#Spicychat Shammi Kebabs: Little Pillows of Delight!

Kebabs are typically eaten out at restaurants in Delhi, India. Most Mughlai restaurants have their own special signature take on succulent and tender delights of meaty goodness. Since they are most often roasted or grilled, it’s hard to re-create the ‘melting in your mouth’ goodness feel at home.  Shammi Kebabs on the other hand are fried or pan-sauteed hence they are most often reproduced in homes and served as an appetizer at parties.

Spicy and tender these mouthwatering Shammi kebabs are highly addictive.  Serve them for the next boy’s game night, they will vanish in a blink of an eye, YES they are that good!! They are my boy’s all time favorite ‘manly’ bites too.


 Shammi Kebabs

This recipe is adapted from my dear friend and fellow foodie Ms. Pinto. She is a phenomenal cook especially in Mughlai Indian dishes. In my humble opinion, beef is my choice of meat since they render the most succulent kebabs. That said, you can use any protein of your choice.



  • 1 lb Beef Mince or your choice of mince
  • 1 Cup Channa Dal
  • 1 Tbs Ginger
  • 1 Tbs Garlic
  • 10 Whole Dry Red Chilis
  • Salt to Taste
  • 1 tsp Black Peppercorns
  • 8 Whole Cloves
  • 4 Star Anise Pods
  • 2 Sticks Whole Cinnamon
  • 3 Black Cardamom

To Assemble:

  • 1 tsp Kewda Water
  • 8 – 10 Indian Small Green Chilis, chopped
  • 2 Onions, finely diced
  • 1/2 Cup Coriander, minced
  • 1 egg wash
  • breadcrumbs to assemble
  • Oil to fry


  1. Wash and strain the mince meat. Wash and rinse the dal. Add rest of the ingredients for the kebabs, add enough water to cover, and cook it in a pressure cooker for 10 minutes. If you don’t have a pressure cooker, bring the mixture to boil and simmer for 45 minutes.
  2. Once cooked, make sure the mixture is completely dry. Boil on high heat till moisture dries out.
  3. Once cool, grind the mixture in a food processor to a fine paste. Add kewda water. You can make it a day head until this point.
  4. To assemble, add green chilis, onions, and coriander leaves to mixture and form small golf ball sized patties.
  5. Dip each kebab in the egg wash, coat with breadcrumbs and fry on high heat until golden brown.
  6. Serve hot with mint chutney.



Have you eaten kebabs before? What are some of your favorite varieties? I would love to hear from you. Until next time, happy eating!!

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