Nut-Free Shami Kabab

Enjoy a delicious twist on a classic with this Nut-Free Shami Kabab recipe, a flavorful and allergy-friendly take on one of South Asia's most beloved dishes. Made with tender ground beef or lamb and protein-packed chana dal, these kababs are rich in spices like garam masala, cumin, and coriander, creating a bold and aromatic profile. The mixture, enhanced with fresh herbs and a beaten egg, ensures perfectly moist and tender patties every time. Shallow-fried to golden perfection, these kababs are ideal for serving as an appetizer, snack, or even in wraps. Plus, they're completely nut-free, making them a safe and hearty option for anyone with nut allergies. Pair them with mint chutney or ketchup for an irresistible treat that’s sure to impress!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 500 grams Ground beef or lamb
• 100 grams Chana dal (split chickpeas)
• 1 medium, finely chopped Onion
• 1 inch, finely chopped Ginger
• 4 finely chopped Garlic cloves
• 2 finely chopped Green chili
• 1 teaspoon Garam masala
• 1 teaspoon Coriander powder
• 1 teaspoon Cumin powder
• 0.5 teaspoon Red chili powder
• 1.5 teaspoons Salt
• 2 tablespoons, chopped Fresh coriander leaves
• 1 beaten Egg
• 3 tablespoons Oil
• 2 cups Water

Directions

Step 1

Rinse the chana dal thoroughly and soak it in water for 30 minutes. Drain and set aside.

Step 2

In a large pot, combine ground meat, chana dal, chopped onion, ginger, garlic, and green chilies.

Step 3

Add garam masala, coriander powder, cumin powder, red chili powder, salt, and 2 cups of water to the pot.

Step 4

Cook the mixture over medium heat, stirring occasionally until the meat is cooked through and the dal is soft, about 30-40 minutes. If needed, add a little more water to prevent the mixture from sticking to the pot.

Step 5

Once the mixture is cooked and all the water has evaporated, remove it from heat and let it cool slightly.

Step 6

Transfer the mixture to a food processor and pulse until well combined and smooth. Ensure the mixture is not too dry; it should be moist enough to form patties.

Step 7

Add the chopped coriander leaves and beaten egg to the mixture and mix well.

Step 8

Divide the mixture into equal portions and shape each portion into a round, flat patty.

Step 9

Heat oil in a non-stick skillet over medium heat.

Step 10

Shallow-fry the patties in batches until golden brown on both sides, about 3-4 minutes per side.

Step 11

Remove from heat and drain on paper towels.

Step 12

Serve hot, garnished with additional chopped coriander, alongside mint chutney or ketchup.

Nutrition Facts

Serving size	1396.2 grams (1396.2g)

Amount per serving	% Daily Value*
Calories	2206

Total Fat 156.70g	201%
Saturated Fat 45.30g	226%
Polyunsaturated Fat 1.70g
Cholesterol 596mg	199%
Sodium 4075mg	177%
Total Carbohydrate 89.70g	33%
Dietary Fiber 23.00g	82%
Total Sugars 20.10g
Protein 114.70g	229%

Vitamin D 48IU	240%
Calcium 314mg	24%
Iron 24mg	131%
Potassium 2890mg	61%

*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: 63.3%

Protein: 20.6%

Carbs: 16.1%