Gluten-Free Shami Kabab

Delight in the tender, flavorful goodness of Gluten-Free Shami Kabab, a wholesome twist on the classic Indian-Pakistani delicacy. Made with protein-rich minced chicken or lamb and nutrient-packed split Bengal gram (chana dal), these kebabs are a perfect blend of aromatic spices like cumin, coriander, and garam masala. Crafted without any gluten-based ingredients, these soft and melt-in-your-mouth patties are ideal for those with dietary restrictions or simply looking for a hearty, gluten-free option. The addition of fresh coriander and optional egg for binding enhances the flavorful depth, while shallow frying ensures a golden, crispy exterior. Whether served as a savory appetizer with mint chutney or paired with a tangy yogurt dip for a complete meal, these kebabs are sure to impress at any gathering. Ready in just about an hour, they strike the perfect balance between authentic taste and modern dietary needs.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams Minced chicken or lamb
• 100 grams Split Bengal gram (Chana Dal)
• 1 medium, chopped Onion
• 1 tablespoon, grated Ginger
• 3 cloves, minced Garlic
• 2 finely chopped Green chilies
• 1 teaspoon Red chili powder
• 1 teaspoon Coriander powder
• 1 teaspoon Cumin powder
• 1 teaspoon Garam masala
• 1 teaspoon Salt
• 2 tablespoons, chopped Fresh coriander leaves
• 1 large Egg (optional for binding)
• 3 tablespoons Vegetable oil

Directions

Step 1

Rinse the split Bengal gram well and soak it in water for about 30 minutes. Drain the water and set aside.

Step 2

In a pressure cooker, add the minced meat, soaked chana dal, chopped onion, grated ginger, minced garlic, chopped green chilies, red chili powder, coriander powder, cumin powder, garam masala, salt, and 1 cup of water.

Step 3

Stir the mixture well, close the lid of the pressure cooker, and cook on medium heat for about 20 minutes, until the lentils and meat are cooked through.

Step 4

Allow the pressure to release naturally. Open the pressure cooker and cook the mixture on a high flame until all the excess water evaporates. Stir continuously to avoid burning.

Step 5

Once dry, let the mixture cool slightly, then transfer it to a food processor and grind it to a smooth, consistent paste.

Step 6

Add the chopped fresh coriander leaves and the egg (if using) to the mixture, and mix well.

Step 7

Divide the mixture into equal portions and shape them into round patties (kebabs) about 1 cm thick.

Step 8

In a frying pan, heat vegetable oil over medium heat. Shallow fry the kebabs in batches, ensuring they are golden brown on both sides. This should take about 3-4 minutes per side.

Step 9

Remove the kebabs from the pan and drain on paper towels to remove excess oil.

Step 10

Serve warm with mint chutney or yogurt dip as a side.

Nutrition Facts

Serving size	905.3 grams (905.3g)

Amount per serving	% Daily Value*
Calories	1605

Total Fat 89.60g	115%
Saturated Fat 19.40g	97%
Polyunsaturated Fat 25.20g
Cholesterol 616mg	205%
Sodium 2824mg	123%
Total Carbohydrate 86.70g	32%
Dietary Fiber 13.90g	50%
Total Sugars 11.60g
Protein 117.10g	234%

Vitamin D 41IU	205%
Calcium 237mg	18%
Iron 14mg	79%
Potassium 2530mg	54%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.7%

Protein: 28.9%

Carbs: 21.4%