Tender spicy little beef patties inspired by Pakistani cuisine. This recipe requires the split lentils to be soaked for at least 1 hour. Soaking longer (up to overnight) is even better. The key to good shami kebab is to get the mixture dry enough so that the kabobs don’t have excess water and can retain their shape. Pro Tip: using a gentle touch when frying and flipping the patties keeps them from falling apart. Use a fish spatula to gently flip the kebab while frying.
Keywords:
kebab, ground beef, lentil, Pakistani, patties, chick pea flour, Indian, street food, Dutch oven