Easy Shami Kebab (Instant Pot and Stovetop)

Easy Shami Kebab – Authentic Flavor in Half the Time (Instant Pot & Stovetop Method)

There’s nothing quite like the rich aroma and satisfying flavor of a perfectly made Shami Kebab tender, juicy, and bursting with spices. This Easy Shami Kebab recipe lets you enjoy that authentic homemade taste without the hours of simmering. Made with ground beef, chana dal (yellow split peas), and a blend of freshly ground whole spices, this dish captures the essence of traditional Pakistani and Indian cooking while keeping things simple and approachable. The recipe is adaptable for both Instant Pot and stovetop, so whether you’re looking for convenience or the classic slow-cooked taste, you can easily create restaurant-quality kebabs right at home.

Each kebab is infused with deep, aromatic flavors from ingredients like coriander, black peppercorns, cinnamon, cloves, and cardamom. The Instant Pot method allows you to tenderize the lentils and meat to perfection in just 20 minutes, while the stovetop version follows the time-honored method of slow cooking. Once blended and pan-fried, these kebabs turn crisp on the outside and melt-in-your-mouth soft inside. Perfect for serving with mint chutney, raita, naan, or rice, these protein-packed kebabs make for a wholesome meal, delicious appetizer, or freezer-friendly snack you can enjoy anytime.

How to Make Perfect Shami Kebabs – Step-by-Step for Beginners

This Easy Shami Kebab recipe starts with grinding aromatic whole spices like coriander, black pepper, cinnamon, and cardamom to create a rich masala base. The ground beef and soaked chana dal are then cooked together with onion, ginger, garlic, and red chili flakes — a combination that builds deep layers of flavor. In the Instant Pot, the mixture pressure cooks in just 20 minutes, while the stovetop method takes about an hour, allowing the flavors to develop slowly. The goal is to cook the mixture until all moisture evaporates and it begins to dry out — that’s the secret to shaping perfect kebabs that hold together beautifully.

Once cooled, the mixture is processed with fresh herbs like cilantro and mint, along with chopped onion and green chili for brightness. An egg is added to bind everything together before shaping the mixture into flat patties. Pan-fry them in a little oil until golden brown on both sides, and your kebabs are ready to serve. Each bite is flavorful, moist, and perfectly spiced — ideal for family dinners, Ramadan iftar, or even meal prepping. You can also freeze the shaped patties to cook later, making this Instant Pot and stovetop shami kebab recipe a true kitchen staple for busy days when you still crave something homemade and delicious.

Click here to check Reshmi Kebab Karahi Recipe

Servings

20 kebabs

Prep Time

20 minutes

Cooking Time

1 hour 15 minutes

Calories

149 kcal

Ingredients

Whole Spices

To Cook

1.5 lb (680 g) ground beef, (preferably full-fat)
1 cup (195 g) chana dal (yellow split peas), washed and soaked for at least 1 hour (up to overnight), then drained
3/4 cup water for Instant Pot or 4 1/2 cups water for stovetop
1 (~210-270 g) medium to large onion, roughly chopped
8-10 garlic cloves, leave whole – will be crushed later
1 1/2 inch (1 1/2 tbsp ) piece ginger, minced or crushed
1 medium bay leaf
1/2-1 Tbsp red chili flakes
1 tsp cumin seeds

To Chop

For Mixing

For Pan-Frying or Baking

Ingredients

Add all of the ingredients listed under ‘Whole Spices’ to a spice grinder and grind until a powder is formed. You may also crush them in a mortar and pestle, though this will be more tedious. This will come to around 2 ½ tbsp ground spices. Set aside.

Instant Pot Instructions

In the Instant Pot, add all of the ingredients listed under ‘To Cook’ as well as the freshly ground spices. Mix very well to combine. (No need to more water than indicated even though it looks dry.)
Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting and set the cook time for 20 minutes at high pressure.
Let the pressure release naturally for 5 minutes, and then move the Pressure Release to Venting to release any remaining steam. Open the pot and select the Sauté – High setting.
Sauté, stirring often, for 20 minutes, or until all the moisture has evaporated and the mixture starts sticking to the bottom. (See Note 1) Press Cancel to turn off the Instant pot and allow to cool. If you have the time, refrigerate overnight and they’ll be even easier to shape. Remove the bay leaf.

Stovetop Instructions

In a medium, lightweight Dutch oven or pot, add all of the ingredients listed under ‘To Cook’ along with the freshly ground spices and 4 1/2 cups of water. Mix well to combine. Cover to bring to a boil over high heat. Use a slotted spoon to skim off any scum that rises to the surface.
Place the lid ajar and continue to cook on high heat for 50 minutes to 1 hour (depending on thickness of your pot), stirring occasionally, until the chana dal (yellow split peas) is completely cooked. During the last 15-20 minutes, stir frequently to completely evaporate any moisture. The mixture will start sticking to the bottom of the pan. (See Note 1) Turn off the heat and allow to cool. If you have the time, refrigerate overnight and they’ll be even easier to shape. Remove the bay leaf.

After Cooking

Combine the onion, green chili pepper, cilantro, and mint in the bowl of a food processor. Use the pulse setting to finely chop (but not blend) this mixture. Transfer to a large bowl.
Add the cooled beef and lentil mixture to the food processor. In batches, process this mixture until as smooth as possible (~1 min). Transfer this mixture to the bowl with the chopped onion mixture. Mix well, then taste and add salt, if desired. Add the whisked egg and mix to combine.
Using oiled hands, shape ¼ cup heaped of the mixture into a flat, round patty about 2 3/4 inches in diameter. Continue with the rest of the mixture. You will have around 20 patties. If you wish to freeze them, do so at this point. (See Note 2)
Place the egg in a shallow bowl so that you can dip the kababs as you cook. Heat a large skillet, frying pan, or cast iron pan over medium-high heat. Add enough oil to coat the bottom of the pan.
Dip both sides of each patty into the egg wash. Place 3-5 patties in the pan and allow them to cook for 3-4 minutes on each side, using a spatula to turn them over. Be careful not to crowd them too much or it will be harder to turn them. Reduce heat as necessary.
Remove from the pan, and place on a plate lined with a paper towel to absorb any extra oil. Repeat until you have finished pan-frying all the patties. Cook any leftover egg in the remaining oil and serve with the patties.

NOTES:

Note 1: The exact time will vary depending on the water content of your beef. The final mixture should be as dry as possible and begin to look more crumbly.
Note 2: To freeze: As you shape the kebabs, place them on a tray and freeze 1 1/2 to 2 hours. Then carefully remove from the tray and transfer them to an airtight container or zipper storage bag.
Note 3: The original recipe called for 1 tbsp kosher salt (1 tbsp = 3 tsp) which I found perfect. Recently, a couple readers reported this was too much salt. To err on the side of caution, start with 2 tsp and work your way up to 3 if you think you need it.

Nutritions:

calories: 149kcal, carbohydrates: 11g, protein: 9g, fat: 8g, saturated
fat: 3g, cholesterol: 41mg, sodium: 384mg, potassium: 138mg, fiber: 4g, sugar: 1g, vitamin a: 119IU, vitamin
c: 2mg, calcium: 46mg, iron: 2mg

Easy Shami Kebab – Authentic Flavor in Half the Time (Instant Pot & Stovetop Method)