Chef Dr Izzat Husain’s classic Shami Kebabs are deeply flavourful and perfect as a snack or part of a festive meal

The word Shami is derived from Sham (or Bilad el Sham), the historical name for present-day Syria — a region once central to Arab culture. The dish is believed to have travelled to India with the Nawabs of Awadh and their chefs, eventually becoming a beloved part of North Indian cuisine.

Shami Kebabs are considered a semi-vegetarian (or more accurately, a light non-vegetarian) delicacy, made with a combination of minced meat and chana dal. Once cooked, they are crisp on the outside and tender within. Their irresistible flavour and aroma come from a fragrant blend of spices like cinnamon, cardamom and cloves.

In Awadh and neighbouring regions, Shami Kebabs are enjoyed both as a snack and as part of the main meal.

Shami Kebab 

Ingredients

Lamb (minced)                                                               250 gm

Chana dal (split chickpeas, soaked for 4 hours)      1 cup

Onion (finely chopped)                                                 1

Red chillies (whole, chopped fine)                              2

Garlic cloves (minced)                                                   2

A piece of ginger (minced)                                           1 inch

Cumin powder                                                                 1 tsp

Coriander powder                                                           1 tsp

Garam masala                                                                  1 tsp

Salt                                                                                     To taste

Fresh cilantro/coriander leaves (chopped)               2 tbsp

Fresh mint leaves (chopped)                                        2 tbsp

Egg                                                                                     1

Corn flour                                                                         For coating

Oil                                                                                      For frying

Method

Take the soaked chickpeas and boil them in water until soft. Drain and set aside.

In a pot, add minced meat, boiled chana dal/split chickpeas, chopped onion, green chillies, garlic, ginger, cumin powder, coriander powder, garam masala and salt.

Add enough water to cover the ingredients and cook on medium heat until the meat and chickpeas are tender and the water has evaporated. This may take about 30-40 minutes.

Once cooked, remove from heat, and allow the mixture to cool slightly.

Transfer the mixture to a food processor and blend into a smooth paste. Add chopped cilantro and mint leaves. Blend again.

Take small portions of the mixture, and shape into flat round kebabs.

Beat the egg in a bowl. Dip each kebab in the beaten egg, then coat with cornflour or bread crumbs, ensuring an even coating.

Heat oil in a frying pan over medium flame. Fry the kebabs in batches until golden brown on both sides. Remove these from the oil and place the kebabs on a paper towel to drain excess oil.

Serve hot with mint chutney, sliced onions, and lemon wedges.

(Note: You can also deep-fry the kebabs, if you prefer)

— Chef Dr Izzat Husain, a Unani physician and celebrated Mughlai chef from the royal family of Awadh, blends traditional Awadhi and Mughlai cuisine with nutritious cooking techniques. He’s author of ‘Izzat Ka Khana’.