Shami Kebab

afghan shami kebab
  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 50m
  • Ready In : 60m

Shami kebab is a popular Afghan variety of kebab. They are often garnished with lemon juice and/or sliced raw onions, and may be eaten with chutney made from mint or coriander.


  • 500 gram veal red meat
  • 2 medium boiled patato
  • 2 egg (well beaten)
  • 4 tablespoon breadcrumbs (needed for coating)
  • 2 cloves garlic
  • 1 medium onion (chopped)
  • 1 teaspoon black peper
  • 1 teaspoon salt (to taste)
  • 1 teaspoon coriander powder
  • 3½ cups water
  • Oil for pan frying


Step 1

Fry the meat in a pressure cooker with half cup of oil, onion, 2 cloves garlic and a teaspoonful of salt.

Step 2

Add 3 cups of water in the pressure cooker and cook with the weight on high heat, allow it to whistle 1 time and then reduce the flame and cook for 25-30 minutes.

Step 3

Let the mixture cool to room temperature. Then grind meat with a blender into a fine paste. Avoid using water.

Step 4

Take 2 boiled patatos, 2 eggs, black peper, bread crumbs and salt and grind into a fine paste.

Step 5

Mix both the pastes with 2 eggs well using your hands.

Step 6

Take a small amount of mixture and roll it back and forth between your hands and the work surface to form a rope about 1 foot in length and ¾-inch in diameter.

Step 7

Heat oil and deep fry kebabs till golden brown and lightly crisp.

Step 8

Serve hot with sauce or chutney.

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