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4 golden chicken patty kebabs alongside green chutney dipping sauce

Pakistani Shami Kababs

A soft and silky fried kabab in the shape of a patty.  They are filled with wonderful flavors like garlic, cumin and coriander that are sure to entice the palette.  Enjoy them alongside a green chutney for a real treat.
Course Appetizer
Cuisine Pakistani
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 8
Calories 337kcal
Author Darlene at International Cuisine


  • 2 lbs Chicken pieces with bone and skin
  • 4 cups water
  • 1 cup yellow split peas rinsed and soaked if necessary
  • 1 medium red onion chopped
  • 1 head garlic peeled
  • 2 inches ginger sliced
  • 5 green chilies
  • 5 red chilies dried
  • 2 cubes Chicken bouillon
  • 1 Tbsp cumin seeds
  • 1 Tbsp coriander seeds
  • 3 cinnamon Sticks
  • 3 black or green cardamom Seeds
  • 1/2 tsp turmeric powder
  • 5 Tbsp Coriander, Fresh
  • 1 tsp black pepper
  • 1 tsp salt or to taste
  • mint leaves optional
  • 2 eggs
  • 2 Tbsp vegetable oil for frying

For the Green Chutney

  • 1 cup coriander, fresh
  • 1/8 cup water
  • 2 cloves garlic minced
  • 2 green chilies
  • 1 Tbsp yogurt. full fat or greek
  • 1 tsp salt or more to taste


  • Rinse the yellow split peas and soak if necessary per package directions
    A strainer full of yellow split peas being rinsed
  • In a large pot or wok  add in the four cups of water and chicken pieces and turn on heat to medium high. 
  • Add in the split peas, onion, garlic, ginger, turmeric, chilies, cardamon, chicken bouillon, cinnamon, coriander seeds and cumin seeds, salt and pepper.  Mix well, bring to boil and then reduce heat to simmer and let cook for about 45 minutes. .
    a wok full of all the shami kebab ingredients simmering on the stove
  • Remove the chicken to de-bone it while allowing the ingredients to continue to cook in the pot. It is is easy to use two forks remove the skin and shred the chicken from the bone.  When finished add it back into the pot
    A pile of freshly shredded chicken
  • Mix well and cook until the split peas are tender.  Turn off heat and remove the cinnamon sticks. 
  • In a mortar and pestle pound the mixture a little bit at a time until you get a smooth consistency.  Put in a bowl and add in the fresh coriander and mint if using.  If  you like heat you add a couple more chopped green chilies as well. Mix well.
  • Using you clean hands pick up a small handful of the mixture and roll into a ball, (about the size of a golf ball)  Flatten the ball to make a patty. Set the patties on a plate. Repeat until all the mixture is gone.
    a plate full of shami kababs ready to fried.
  • Whisk two eggs into a bowl large enough to dunk the Kababs.
  • In a frying pan, heat the oil on medium high, dunk the kabab into the egg and then fry them just a few minutes on each side until golden brown.  Remove with spatula and set on paper towel to remove any excess oil.
  • Serve hot with ketchup or green chutney.

For the green chutney

  • Put all the ingredients except  the yogurt into a food processor or blender  to combine all the ingredients. Once all combined put into a bowl and stir in the yogurt.  Taste for salt and serve with the hot shami kabab's.



Serving: 8g | Calories: 337kcal | Carbohydrates: 24g | Protein: 23g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 99mg | Sodium: 800mg | Potassium: 560mg | Fiber: 9g | Sugar: 5g | Vitamin A: 635IU | Vitamin C: 49mg | Calcium: 75mg | Iron: 3.3mg