Shami Kebab Calories and a Lean Beef Recipe

Shami kebab is a South Asian patty made by cooking ground or finely chopped meat with chana dal, aromatics, and spices, then shaping and pan-frying it. Calories vary with the meat, patty size, and frying oil; this beef version makes 12 kebabs with about 125 calories each, excluding optional accompaniments.

Ingredients

½ cup (100 g) chana dal (split Bengal gram), rinsed
1 lb (450 g) lean ground beef, about 90% lean
2 cups (475 ml) water
1 small yellow onion, roughly chopped, about 1 cup (150 g)
4 garlic cloves (12 g), peeled
1-inch (2.5 cm) piece fresh ginger (15 g), peeled and sliced
1 teaspoon (2 g) ground cumin
1 teaspoon (2 g) ground coriander
½ teaspoon (1 g) ground black pepper
½ teaspoon (1 g) red chili powder, or to taste
1 small cinnamon stick, about 1 inch (2.5 cm)
2 whole cloves
1 teaspoon (6 g) fine salt, divided, plus more to taste
1 large egg (about 50 g), beaten
½ cup (15 g) loosely packed fresh cilantro leaves, finely chopped
2 tablespoons (30 ml) neutral oil, such as canola, for pan-frying

Instructions

Rinse the chana dal in a fine-mesh sieve until the water runs mostly clear. Put it in a saucepan with the beef, water, onion, garlic, ginger, cumin, coriander, black pepper, chili powder, cinnamon, cloves, and ¾ teaspoon (4.5 g) of the salt. Stir to break up the beef.
Bring the mixture to a boil over medium-high heat, then reduce the heat to maintain a gentle simmer. Partially cover and cook for 45–55 minutes, stirring occasionally, until the dal is completely tender and most of the liquid has evaporated. Add a splash of water if the pan dries before the dal softens. The beef must reach the USDA FSIS safe minimum of 160°F (71°C), checked with a food thermometer.
Remove the cinnamon stick and cloves. If liquid remains once the dal is tender, uncover and simmer, stirring often, until the mixture is very dry. Spread it on a plate and let it cool for 10–15 minutes; excess moisture makes the patties hard to shape.
Pulse the cooled mixture in a food processor until it forms a cohesive, fine paste, working in batches if needed. Avoid turning it into a completely smooth puree. Alternatively, mash thoroughly with a potato masher. Mix in the beaten egg, cilantro, and remaining ¼ teaspoon (1.5 g) salt.
Divide the mixture into 12 equal portions, about ¼ cup (60 g) each. With damp hands, shape each portion into a patty about 2½ inches (6 cm) wide and ½ inch (1.3 cm) thick. If the mixture feels too soft to handle, chill it for 15–20 minutes.
Heat 1 tablespoon (15 ml) oil in a large nonstick or well-seasoned skillet over medium heat. Fry the patties in batches without crowding, about 3–4 minutes per side, until browned and heated through. Add the remaining oil as needed. Since the meat mixture was already cooked, verify a patty reaches 165°F (74°C) in the center after adding egg, using a food thermometer. Transfer to a clean plate and serve hot.

Tips

Chana dal gives the kebabs their characteristic texture. If unavailable, use yellow split peas; they may need a little longer to soften. Red lentils cook faster but become softer and can make the mixture less firm.
For the most accurate calorie estimate, weigh the cooked mixture and divide it into 12 equal portions. Larger patties contain more calories, even if the recipe itself is unchanged.
Dry the mixture well before shaping. If patties crack, knead the mixture briefly with damp hands; if it is sticky, chill it rather than adding a lot of extra flour or dal.
Use a nonstick skillet and measure the oil. The estimate below assumes all 2 tablespoons are used; the amount absorbed can vary, so actual calories may differ slightly.

Serving Suggestions

Serve two kebabs as a portion with sliced onion, lemon wedges, and mint-cilantro chutney. They also work in a roti wrap with cucumber, lettuce, and a spoonful of plain yogurt. These additions change the meal’s total calories, so count them separately if you are tracking an estimate. A simple salad or lightly dressed greens make an easy side.

Variations

For a chicken version, use 1 lb (450 g) ground chicken and follow the same simmering method; ground poultry must reach 165°F (74°C). Chicken breast is leaner but may produce a drier patty, while ground thigh stays juicier. For lamb, choose lean ground lamb and cook the mixture to 160°F (71°C). To make the recipe without egg, omit it and add 1–2 tablespoons (15–30 ml) of water only if needed to bring the mixture together; the patties may be more delicate. Seasonings vary by household and region, so adjust the chili and herbs to taste.

Storage and Reheating

Refrigerate cooked kebabs in a covered container within 2 hours of cooking and eat within 3–4 days. For longer storage, freeze them in a single layer until firm, then transfer to a freezer-safe container for up to 2 months for best quality. Thaw overnight in the refrigerator. Reheat in a skillet over medium-low heat with a few drops of water, or in a 350°F (175°C) oven, until the centers reach 165°F (74°C). Do not leave cooked kebabs at room temperature for more than 2 hours, or 1 hour if the temperature is above 90°F (32°C).

Frequently Asked Questions

How many calories are in one shami kebab?
Using the ingredients and oil listed, one of 12 kebabs has an estimated 125 calories. It is an estimate, not a laboratory measurement; the exact figure depends on the beef’s fat content, patty size, and how much oil remains in the pan.

How many calories are in two shami kebabs?
Two kebabs are approximately 250 calories before chutney, bread, yogurt, or other sides. Add the calories for anything served alongside them to estimate the full meal.

Are shami kebabs usually fried?
They are commonly shallow-fried in a little oil to brown the outside. You can use a well-heated nonstick pan and carefully measured oil; baking is possible, but the patties may brown less evenly and have a different texture.

Why are my kebabs falling apart?
The mixture may still be wet, warm, or too coarsely mashed. Cook off excess liquid, cool it before adding egg and shaping, and chill soft patties briefly. Turn them gently once the first side has browned and formed a crust.

Can I make the mixture ahead?
Yes. Refrigerate the cooked, cooled mixture in a covered container and shape and fry it within 1–2 days. Keep it refrigerated, and cook formed patties to 165°F (74°C) because the mixture contains egg.

Can I cook shami kebabs from frozen?
For more even heating, thaw them overnight in the refrigerator, then reheat in a skillet or oven until the center reaches 165°F (74°C). If reheating directly from frozen, use low heat and allow extra time so the center heats fully before the outside over-browns.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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