18 Delicious Chicken Shami Kabab Recipes for Every Occasion

Dive into the world of flavors with our roundup of 18 Delicious Chicken Shami Kabab Recipes for Every Occasion! Whether you’re planning a cozy family dinner, a festive gathering, or simply craving some comfort food, these recipes promise to spice up your meals with minimal fuss. Perfect for home cooks looking to explore new tastes, each dish is a ticket to a culinary adventure. Keep reading to discover your next favorite recipe!

Classic Chicken Shami Kabab

Got a craving for something savory and spiced? Classic Chicken Shami Kabab is your answer. These patties are a perfect blend of tender chicken and aromatic spices, pan-fried to golden perfection.

Ingredients

• 1 lb ground chicken (I find thigh meat adds more flavor)
• 1/2 cup chana dal, soaked for 2 hours (don’t skip soaking; it’s crucial for texture)
• 1 small onion, finely chopped (yellow onions work best for sweetness)
• 2 green chilies, minced (adjust based on your heat preference)
• 1 tbsp ginger-garlic paste (homemade paste elevates the flavor)
• 1 tsp garam masala (toast the spices lightly for extra aroma)
• 1/2 tsp turmeric powder
• 1 egg, beaten (room temp eggs bind better)
• Salt to taste
• 2 tbsp extra virgin olive oil (my go-to for frying)

Instructions

1. Drain the soaked chana dal and grind it with green chilies into a coarse paste.
2. In a large bowl, mix ground chicken, chana dal paste, onion, ginger-garlic paste, garam masala, turmeric, and salt thoroughly.
3. Add the beaten egg to the mixture and combine well to ensure everything sticks together.
4. Divide the mixture into equal portions and shape them into flat patties, about 1/2 inch thick.
5. Heat olive oil in a non-stick pan over medium heat (350°F is ideal for even cooking).
6. Place the patties in the pan, ensuring they don’t touch. Cook for 4-5 minutes per side until deeply golden.
7. Flip carefully using a spatula to keep the patties intact. Cook the other side for another 4-5 minutes.
8. Remove from pan and drain on paper towels to absorb excess oil.

You’ll love the crispy exterior giving way to a moist, flavorful center. Serve these kababs with mint chutney or stuff them in a warm pita for a quick wrap.

Spicy Chicken Shami Kabab

Gather around for a dish that packs a punch with minimal fuss—Spicy Chicken Shami Kabab is your go-to for a flavorful, protein-packed meal. Perfect for those who love a bit of heat and a lot of flavor.

Ingredients

– 1 lb ground chicken (I find thigh meat gives the best flavor)
– 1/2 cup chana dal, soaked for 30 minutes (don’t skip soaking; it’s crucial for texture)
– 2 tbsp ginger-garlic paste (homemade beats store-bought any day)
– 1 tbsp red chili powder (adjust if you’re sensitive to heat)
– 1 tsp garam masala (the secret to depth of flavor)
– 1/4 cup fresh cilantro, finely chopped (stems included for extra punch)
– 1 egg, room temperature (helps bind everything together)
– 2 tbsp extra virgin olive oil (my go-to for frying)
– Salt to taste (I start with 1 tsp and adjust)

Instructions

1. Drain the soaked chana dal and grind it into a coarse paste with 2 tbsp water.
2. In a large bowl, mix the ground chicken, chana dal paste, ginger-garlic paste, red chili powder, garam masala, cilantro, egg, and salt until well combined.
3. Heat olive oil in a non-stick pan over medium heat (350°F is ideal).
4. Shape the mixture into small, flat patties (about 2 inches in diameter).
5. Fry the patties in batches for 4-5 minutes per side, until golden brown and cooked through.
6. Tip: Don’t overcrowd the pan; it lowers the temperature and makes the kababs soggy.
7. Tip: Let the kababs rest for a minute after frying; they firm up better.
8. Tip: Serve with a squeeze of lemon for an extra zing.

Mouthwatering and perfectly spiced, these kababs have a crispy exterior with a tender, flavorful inside. Try them wrapped in warm flatbreads with some mint chutney for a quick, satisfying meal.

Herbed Chicken Shami Kabab

Herbed Chicken Shami Kabab is a flavorful twist on the classic, blending aromatic herbs with tender chicken for a kabab that’s both juicy and packed with flavor.

Ingredients

• 1 lb ground chicken (I find thigh meat gives the best moisture)
• 1/4 cup fresh cilantro, finely chopped (don’t skimp, it’s key for freshness)
• 1/4 cup fresh mint, finely chopped (adds a bright note)
• 1 tbsp ginger-garlic paste (homemade beats store-bought)
• 1 tsp garam masala (toast whole spices and grind for depth)
• 1/2 tsp red chili powder (adjust heat to your liking)
• 1 egg, room temperature (helps bind the kababs better)
• 2 tbsp extra virgin olive oil (my go-to for frying)
• Salt, 1 tsp (season well, but remember the garam masala has some)

Instructions

1. In a large bowl, combine ground chicken, cilantro, mint, ginger-garlic paste, garam masala, red chili powder, egg, and salt. Mix until just combined; overmixing can make kababs tough.
2. Divide the mixture into 8 equal portions. Shape each into a flat, round kabab about 1/2 inch thick. Pro tip: Wet your hands to prevent sticking.
3. Heat olive oil in a non-stick skillet over medium heat (350°F is ideal). Cook kababs in batches to avoid crowding, 4 minutes per side, until golden brown and cooked through.
4. Let kababs rest on a paper towel for a minute to absorb excess oil. This keeps them crispy.

Perfectly herbed and spiced, these kababs are juicy inside with a slight crisp outside. Serve them with a mint yogurt dip or tucked into warm pita for a quick wrap.

Cheesy Chicken Shami Kabab

Bold flavors and simple techniques make this Cheesy Chicken Shami Kabab a weeknight favorite. It’s a twist on the classic that’s sure to impress.

Ingredients

• 1 lb ground chicken (I find thigh meat adds more flavor)
• 1 cup shredded mozzarella (go for full-fat for the best melt)
• 1/4 cup breadcrumbs (panko gives a nice crunch)
• 1 tbsp garlic paste (freshly made packs a punch)
• 1 tbsp ginger paste
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1/2 tsp chili powder (adjust to your heat preference)
• 1 egg (room temp blends easier)
• 2 tbsp olive oil (extra virgin is my go-to)
• Salt to taste

Instructions

1. In a large bowl, combine ground chicken, mozzarella, breadcrumbs, garlic paste, ginger paste, cumin, coriander, chili powder, egg, and salt. Mix until just combined; overmixing can make the kababs tough.
2. Divide the mixture into 8 equal portions. Shape each into a flat patty, about 1/2 inch thick. Tip: Wet your hands to prevent sticking.
3. Heat olive oil in a non-stick skillet over medium heat (350°F is ideal).
4. Cook the kababs for 4-5 minutes on each side, or until golden brown and cooked through. Tip: Don’t overcrowd the pan; cook in batches if necessary.
5. Let them rest for 2 minutes before serving. This helps the juices redistribute.

Not just a treat for the palate, these kababs are a joy to behold. Serve them with a side of mint yogurt sauce or tucked into a warm pita for a complete meal.

Grilled Chicken Shami Kabab

Grilled Chicken Shami Kabab is a game-changer for weeknight dinners. Get ready for a flavor-packed meal that’s surprisingly simple to make.

Ingredients

• 1 lb ground chicken (I find thigh meat adds more flavor)
• 1/2 cup chana dal, soaked for 2 hours (don’t skip soaking; it’s crucial for texture)
• 1 tbsp ginger-garlic paste (homemade beats store-bought any day)
• 1 tsp cumin seeds (toasting them lightly before use unlocks their aroma)
• 1/2 tsp garam masala (my secret for that warm, complex flavor)
• 2 tbsp chopped cilantro (adds a fresh kick)
• 1 green chili, finely chopped (adjust based on your heat preference)
• Salt to taste (I start with 1/2 tsp and adjust)
• 2 tbsp olive oil (extra virgin for its fruity notes)

Instructions

1. Drain soaked chana dal and blend with 1/4 cup water until smooth.
2. In a bowl, mix ground chicken, blended dal, ginger-garlic paste, cumin seeds, garam masala, cilantro, green chili, and salt. Tip: Let the mixture rest for 15 minutes for flavors to meld.
3. Shape into small, flat patties. Tip: Wet your hands to prevent sticking.
4. Heat olive oil in a grill pan over medium heat (350°F). Tip: Ensure the pan is hot before adding kababs to get a good sear.
5. Grill kababs for 4-5 minutes per side, until golden brown and cooked through.

Serve these kababs hot off the grill with a side of mint chutney or tuck them into pita for a quick wrap. The crispy exterior gives way to a tender, spiced interior that’s utterly addictive.

Oven Baked Chicken Shami Kabab

Now, let’s dive into making Oven Baked Chicken Shami Kabab, a dish that’s as flavorful as it is easy to prepare.

Ingredients

• 1 lb ground chicken (I find thigh meat gives the best flavor)
• 1/2 cup chana dal, soaked for 2 hours (don’t skip soaking; it’s crucial for texture)
• 1 tbsp ginger-garlic paste (homemade beats store-bought any day)
• 1 tsp red chili powder (adjust based on your heat preference)
• 1/2 tsp garam masala (the secret to depth of flavor)
• 1/4 cup fresh cilantro, finely chopped (stems included for extra punch)
• 1 egg, beaten (room temp blends better)
• 2 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• Salt to taste (I start with 1 tsp and adjust)

Instructions

1. Preheat your oven to 375°F. Line a baking sheet with parchment paper for easy cleanup.
2. Drain the soaked chana dal and blend it with the ground chicken, ginger-garlic paste, red chili powder, garam masala, and cilantro until smooth. Tip: A food processor works best here for a uniform texture.
3. Transfer the mixture to a bowl, add the beaten egg and salt, then mix well. Tip: The mixture should be sticky but hold shape; if too wet, add a tbsp of breadcrumbs.
4. Form the mixture into small patties, about 2 inches in diameter. Tip: Wet your hands to prevent sticking.
5. Brush each patty lightly with olive oil and place on the prepared baking sheet.
6. Bake for 25 minutes, flipping halfway through, until golden brown and firm to the touch.

Lightly crisp on the outside yet tender inside, these kababs are a delight. Serve them with a mint yogurt dip or tucked into warm pita bread for a quick meal.

Chicken Shami Kabab with Mint Yogurt Sauce

Only chicken shami kababs can turn a regular dinner into a feast. Our version pairs perfectly with a cooling mint yogurt sauce, ideal for summer nights.

Ingredients

– 1 lb ground chicken (thigh meat for juiciness)
– 1/2 cup chana dal, soaked for 2 hours (trust me, it’s worth the wait)
– 2 green chilies, finely chopped (adjust for heat)
– 1 tbsp ginger-garlic paste (homemade elevates the flavor)
– 1 tsp garam masala (the secret weapon)
– 1/2 cup fresh cilantro, chopped (no stems, please)
– 1 egg, beaten (room temp binds better)
– Salt to taste (I start with 1 tsp)
– 2 tbsp olive oil (extra virgin for frying)
– 1 cup Greek yogurt (full fat for creaminess)
– 1/4 cup mint leaves, finely chopped (freshness is key)
– 1 tsp cumin powder (toasted and ground at home)
– 1 tbsp lemon juice (freshly squeezed, no bottles)

Instructions

1. Drain chana dal and blend with chicken until smooth.
2. Mix in chilies, ginger-garlic paste, garam masala, cilantro, egg, and salt.
3. Shape into small patties; chill for 30 mins for firmness.
4. Heat oil in a pan over medium heat (350°F is perfect).
5. Fry kababs for 4 mins per side until golden brown.
6. For sauce, whisk yogurt with mint, cumin, and lemon juice.
7. Serve kababs hot with sauce on the side.
Perfectly crispy outside, tender inside, these kababs are a texture dream. Try them wrapped in warm naan with extra sauce for a handheld treat.

Chicken Shami Kabab Wrap

Unbelievably easy to make, these Chicken Shami Kabab Wraps are a game-changer for quick dinners. Packed with flavor, they’re a hit every time.

Ingredients

• 1 lb ground chicken – lean works best for a less greasy kabab.
• 1/2 cup chana dal (split chickpeas) – soaked for 2 hours, they add the perfect texture.
• 1 tbsp ginger-garlic paste – my secret to depth of flavor.
• 1 tsp red chili powder – adjust if you’re sensitive to heat.
• 1/2 tsp turmeric powder – for that golden color.
• 1 egg – I prefer room temp eggs here for better binding.
• 2 tbsp extra virgin olive oil – my go-to for frying.
• 4 large tortillas – warm them slightly for easier rolling.
• 1/2 cup yogurt sauce – mix yogurt, mint, and a pinch of salt.
• 1 cup shredded lettuce – for that fresh crunch.

Instructions

1. Boil soaked chana dal in 2 cups water until soft, about 20 minutes. Drain well.
2. In a bowl, mix ground chicken, boiled dal, ginger-garlic paste, red chili powder, turmeric, and egg. Tip: Use your hands for even mixing.
3. Shape the mixture into small, flat kababs. Tip: Wet your hands to prevent sticking.
4. Heat olive oil in a pan over medium heat. Fry kababs until golden brown, about 4 minutes per side. Tip: Don’t overcrowd the pan.
5. Warm tortillas in a dry pan for 30 seconds each side.
6. Spread yogurt sauce on each tortilla, add lettuce, and place 2-3 kababs in the center.
7. Roll the tortillas tightly, tucking in the sides as you go.

Yummy wraps with a crispy exterior and juicy interior await. Serve with extra yogurt sauce on the side for dipping, or add sliced cucumbers for extra freshness.

Chicken Shami Kabab Burger

Unveil the fusion of traditional flavors with a modern twist in this Chicken Shami Kabab Burger. Perfect for a quick dinner or a weekend treat, it’s a game-changer for burger lovers.

Ingredients

• 1 lb ground chicken (I find thigh meat adds more flavor)
• 1/2 cup chana dal, soaked for 2 hours (don’t skip soaking; it’s crucial for texture)
• 2 green chilies, finely chopped (adjust based on your heat preference)
• 1 tbsp ginger-garlic paste (homemade makes a difference)
• 1 tsp garam masala (my secret for depth)
• 1/2 tsp salt (I like Himalayan pink salt here)
• 1 egg, beaten (room temp eggs bind better)
• 2 tbsp extra virgin olive oil (my go-to for frying)
• 4 burger buns, lightly toasted
• Lettuce and sliced onions for serving

Instructions

1. Drain soaked chana dal and blend with chicken, chilies, ginger-garlic paste, garam masala, and salt to a coarse paste.
2. Mix in the beaten egg until well combined. Let the mixture rest for 15 minutes for flavors to meld.
3. Heat olive oil in a pan over medium heat (350°F is ideal).
4. Shape the mixture into patties. Fry each for 4-5 minutes per side until golden brown and cooked through.
5. Toast the burger buns lightly for a crunch.
6. Assemble the burger with a patty, lettuce, and onions.

Chicken Shami Kabab Burger offers a juicy interior with a crispy exterior. Serve with a side of mint chutney or a slice of cheese for an extra kick.

Chicken Shami Kabab Pizza

You’ve probably tried pizza in every form, but Chicken Shami Kabab Pizza is a game-changer. It’s a fusion that brings the best of both worlds to your plate.

Ingredients

• 1 pre-made pizza crust (I swear by the thin crust for extra crispiness)
• 1 cup shredded mozzarella cheese (the more, the merrier)
• 1/2 cup tomato sauce (homemade or store-bought, but go for the one with herbs)
• 1/2 lb Chicken Shami Kabab, crumbled (leftovers work wonders here)
• 1/4 cup red onions, thinly sliced (for that sharp bite)
• 1 tbsp olive oil (extra virgin is my kitchen staple)
• 1 tsp red chili flakes (adjust according to your heat preference)

Instructions

1. Preheat your oven to 425°F. A hot oven is key to a crispy crust.
2. Brush the pizza crust lightly with olive oil. This step ensures a golden finish.
3. Spread tomato sauce evenly over the crust, leaving a small border for the crust.
4. Sprinkle half the mozzarella cheese over the sauce. Cheese first acts as a glue for toppings.
5. Evenly distribute the crumbled Chicken Shami Kabab over the cheese.
6. Add the sliced red onions and sprinkle the remaining cheese on top.
7. Bake for 12-15 minutes, or until the cheese is bubbly and slightly golden.
8. Remove from oven and let it sit for 2 minutes before slicing. This prevents a soggy pizza.

Melted cheese with the spiced kabab creates a mouthwatering combo. Serve with a side of mint yogurt dip to balance the flavors.

Chicken Shami Kabab Salad

Craving a twist on your usual salad? This Chicken Shami Kabab Salad blends juicy, spiced kababs with fresh greens for a hearty meal.

Ingredients

• 1 lb ground chicken (I find thigh meat adds more flavor)
• 1/2 cup chickpeas, boiled and mashed (canned works in a pinch)
• 1 tbsp ginger-garlic paste (homemade packs a punch)
• 1 tsp garam masala (toast whole spices and grind for best aroma)
• 1/2 tsp red chili powder (adjust heat to your liking)
• 2 tbsp olive oil (extra virgin for its fruity notes)
• 4 cups mixed greens (baby spinach and arugula are my favorites)
• 1/2 cup yogurt (full-fat for creaminess)
• 1 tbsp lemon juice (freshly squeezed, please)
• Salt to taste (I use sea salt for its clean flavor)

Instructions

1. In a bowl, mix ground chicken, mashed chickpeas, ginger-garlic paste, garam masala, red chili powder, and salt. Tip: Let the mix rest for 30 minutes for flavors to meld.
2. Shape the mixture into small patties, about 2 inches in diameter.
3. Heat olive oil in a pan over medium heat (350°F). Cook patties for 4 minutes per side until golden brown. Tip: Don’t overcrowd the pan to ensure even cooking.
4. In a large bowl, toss mixed greens with yogurt and lemon juice. Tip: Add a pinch of salt to the greens to enhance their natural flavors.
5. Place warm kababs on top of the dressed greens. Serve immediately.

Delight in the contrast of crispy kababs against the cool, creamy salad. Perfect for a quick lunch or a light dinner with a side of naan.

Chicken Shami Kabab with Tahini Sauce

Craving something savory yet easy to whip up? These Chicken Shami Kababs with Tahini Sauce are your go-to for a flavorful punch with minimal fuss.

Ingredients

• 1 lb ground chicken (I find thigh meat adds more flavor)
• 1/2 cup chana dal, soaked for 2 hours (don’t skip soaking—it’s crucial for texture)
• 2 tbsp ginger-garlic paste (homemade beats store-bought any day)
• 1 tsp red chili powder (adjust if you’re heat-sensitive)
• 1/2 tsp turmeric powder (for that golden hue)
• Salt, 1 tsp (sea salt works wonders here)
• 1/4 cup fresh cilantro, finely chopped (stems included for extra crunch)
• 1/4 cup tahini (go for the runny kind—easier to blend)
• 2 tbsp lemon juice (freshly squeezed, please)
• 1 tbsp extra virgin olive oil (my kitchen staple)
• 1/2 tsp cumin powder (toasted and ground at home if possible)

Instructions

1. Drain the chana dal and grind it with ginger-garlic paste to a coarse paste.
2. Mix the ground chicken, chana dal paste, red chili powder, turmeric, salt, and cilantro in a bowl. Knead for 5 minutes until sticky.
3. Shape into small patties, about 2 inches in diameter. Pro tip: Wet your hands to prevent sticking.
4. Heat olive oil in a non-stick pan over medium heat. Cook patties for 4 minutes per side until golden brown.
5. For the tahini sauce, whisk tahini, lemon juice, and cumin powder until smooth. Add water, a tbsp at a time, until pourable.
6. Serve kababs hot with tahini sauce drizzled on top. Another idea: Stuff them in pita with pickles and greens.

Lightly crispy outside, tender inside, these kababs are a texture dream. The tahini sauce adds a creamy contrast that’s downright addictive.

Chicken Shami Kabab with Garlic Mayo

Outstanding for a quick yet flavorful meal, these Chicken Shami Kababs paired with garlic mayo are a game-changer. Perfect for weeknights or impressing guests, they’re crispy outside, tender inside.

Ingredients

• 1 lb ground chicken (I find thigh meat adds more flavor)
• 1/2 cup chana dal, soaked for 2 hours (don’t skip soaking; it’s crucial for texture)
• 2 green chilies, finely chopped (adjust based on your heat preference)
• 1 tbsp ginger-garlic paste (homemade beats store-bought any day)
• 1 tsp garam masala (the secret to depth of flavor)
• 1/2 cup fresh cilantro, chopped (for that fresh kick)
• 1 egg, beaten (room temp binds better)
• 1/2 cup mayonnaise (I swear by Duke’s for creaminess)
• 2 garlic cloves, minced (the more, the merrier for garlic lovers)
• 1 tbsp lemon juice (freshly squeezed makes a difference)
• Salt to taste (I start with 1/2 tsp and adjust)
• Oil for frying (avocado oil is my high-smoke point choice)

Instructions

1. Drain soaked chana dal and grind with green chilies into a coarse paste.
2. In a bowl, mix ground chicken, dal paste, ginger-garlic paste, garam masala, cilantro, egg, and salt. Tip: Hands work best for even mixing.
3. Shape into small patties. Tip: Wet hands prevent sticking.
4. Heat oil in a pan over medium heat (350°F). Fry patties in batches until golden brown, about 4 minutes per side. Tip: Don’t overcrowd the pan for even cooking.
5. For garlic mayo, whisk mayonnaise, minced garlic, and lemon juice until smooth.
6. Serve kababs hot with garlic mayo on the side. You’ll love the contrast of the crispy kababs with the creamy, tangy mayo. Try stuffing them in sliders for a fun twist.

Chicken Shami Kabab with Sweet Chili Sauce

Ready to spice up your dinner routine? These Chicken Shami Kababs with Sweet Chili Sauce are a game-changer, blending juicy chicken with bold spices for a crispy, flavorful bite.

Ingredients

• 1 lb ground chicken (I find thigh meat adds more flavor)
• 1/2 cup chickpeas, boiled and mashed (a little texture goes a long way)
• 1 tbsp ginger-garlic paste (freshly made is my secret weapon)
• 1 tsp garam masala (the heart of the flavor)
• 1/2 tsp red chili powder (adjust if you’re heat-sensitive)
• 1 egg, beaten (room temp binds better)
• 2 tbsp cilantro, finely chopped (for that fresh kick)
• Salt to taste (I like mine on the savory side)
• 1/2 cup sweet chili sauce (store-bought works, but homemade is gold)
• 2 tbsp olive oil (extra virgin for frying gives a nice crisp)

Instructions

1. In a large bowl, mix ground chicken, mashed chickpeas, ginger-garlic paste, garam masala, red chili powder, and salt until well combined.
2. Add beaten egg and chopped cilantro to the mixture, mixing until the mixture is uniform. Tip: Let it sit for 10 minutes for flavors to meld.
3. Shape the mixture into small, flat patties. Tip: Wet your hands to prevent sticking.
4. Heat olive oil in a pan over medium heat (350°F is ideal).
5. Fry the patties for 3-4 minutes on each side or until golden brown and crispy. Tip: Don’t overcrowd the pan to ensure even cooking.
6. Serve hot with sweet chili sauce drizzled on top or on the side for dipping.

Unbelievably crispy on the outside yet tender inside, these kababs are a delight. Try serving them on a bed of greens for a light meal or as sliders for a fun twist.

Chicken Shami Kabab with BBQ Sauce

Delight your taste buds with these juicy Chicken Shami Kababs, perfectly paired with a smoky BBQ sauce for that extra kick.

Ingredients

• 1 lb ground chicken – lean for healthier kababs.
• 1/2 cup chickpeas, boiled – adds a nice texture.
• 1 tbsp ginger-garlic paste – my secret flavor booster.
• 1 tsp garam masala – for that warm spice.
• 1/2 tsp red chili powder – adjust based on heat preference.
• 1 egg – binds everything together beautifully.
• 2 tbsp BBQ sauce – homemade or store-bought, both work.
• 1 tbsp olive oil – extra virgin is my go-to for frying.
• Salt to taste – but be precise, it’s key.

Instructions

1. In a bowl, mix ground chicken, boiled chickpeas, ginger-garlic paste, garam masala, red chili powder, and salt. Tip: Use your hands for even mixing.
2. Add the egg to the mixture. Combine well until the mixture is uniform. Tip: The mixture should be sticky but hold shape.
3. Shape the mixture into small, flat patties. Tip: Wet your hands to prevent sticking.
4. Heat olive oil in a pan over medium heat (350°F). Fry the patties until golden brown, about 4 minutes per side. Tip: Don’t overcrowd the pan.
5. Serve hot with BBQ sauce drizzled on top or on the side for dipping.

Golden and crispy on the outside, tender on the inside, these kababs are a crowd-pleaser. Try serving them on mini buns for a fun slider option.

Chicken Shami Kabab with Avocado Dip

Outstanding for a quick yet impressive appetizer, these Chicken Shami Kababs paired with a creamy avocado dip are a game-changer. Perfect for gatherings or a cozy night in.

Ingredients

• 1 lb ground chicken (I find thigh meat adds more flavor)
• 1/2 cup chana dal, soaked for 30 mins (don’t skip soaking; it’s crucial for texture)
• 1 small onion, finely chopped (yellow onions work best here)
• 2 green chilies, minced (adjust based on your heat preference)
• 1 tbsp ginger-garlic paste (homemade if possible)
• 1 tsp garam masala (the secret to depth of flavor)
• 1/2 tsp turmeric powder (for that golden hue)
• Salt to taste (I start with 1 tsp and adjust)
• 1 ripe avocado (Haas avocados are my favorite for dips)
• 1/4 cup Greek yogurt (adds a nice tang to the dip)
• 1 tbsp lemon juice (freshly squeezed, please)
• 2 tbsp extra virgin olive oil (my go-to for frying)

Instructions

1. Drain the soaked chana dal and blend with ground chicken until smooth.
2. Mix in onion, green chilies, ginger-garlic paste, garam masala, turmeric, and salt. Knead well.
3. Shape into small patties. Pro tip: Wet your hands to prevent sticking.
4. Heat olive oil in a pan over medium heat. Fry patties for 4-5 mins per side until golden brown.
5. For the dip, mash avocado with yogurt and lemon juice until creamy. Season lightly with salt.
6. Serve kababs hot with the avocado dip on the side. Pro tip: Garnish dip with chili flakes for a pop of color.

Best enjoyed when the kababs are crispy outside and tender inside. The avocado dip adds a refreshing contrast. Try serving on mini toasts for an elegant twist.

Chicken Shami Kabab with Hummus

Never underestimate the power of a well-spiced kabab paired with creamy hummus. This Chicken Shami Kabab recipe is a game-changer for weeknight dinners.

Ingredients

• 1 lb ground chicken (I find thigh meat adds more flavor)
• 1/2 cup chana dal, soaked for 2 hours (don’t skip soaking—it’s crucial for texture)
• 1 small onion, finely chopped (yellow onions work best here)
• 2 green chilies, minced (adjust based on your heat preference)
• 1 tbsp ginger-garlic paste (homemade if possible)
• 1 tsp garam masala (my secret weapon for depth)
• 1/2 tsp turmeric powder (for that golden hue)
• 1/4 cup cilantro, finely chopped (stems included for extra punch)
• 1 egg, beaten (room temp eggs bind better)
• Salt to taste (I start with 1 tsp and adjust)
• 2 tbsp extra virgin olive oil (my go-to for frying)
• 1 cup hummus (store-bought or homemade, but always warm it slightly)

Instructions

1. Drain soaked chana dal and grind into a coarse paste.
2. In a large bowl, mix ground chicken, dal paste, onion, green chilies, ginger-garlic paste, garam masala, turmeric, cilantro, egg, and salt.
3. Knead for 5 minutes until the mixture is sticky and well combined.
4. Divide into 12 equal portions and shape into flat patties.
5. Heat olive oil in a non-stick pan over medium heat (350°F is ideal).
6. Fry patties in batches for 4 minutes per side, until golden brown and crispy.
7. Transfer to a paper towel-lined plate to drain excess oil.
8. Serve hot with a dollop of warm hummus on the side.

Serve these kababs with a side of pickled onions for a tangy contrast. The crispy exterior gives way to a tender, spiced interior, making every bite a delight.

Chicken Shami Kabab with Tzatziki Sauce

Ready to spice up your dinner routine? These Chicken Shami Kababs with Tzatziki Sauce are a game-changer, blending Middle Eastern flavors with a creamy, cool dip.

Ingredients

• 1 lb ground chicken (I find thigh meat adds more flavor)
• 1/2 cup chickpeas, soaked overnight (trust me, it’s worth the wait)
• 1 tbsp ginger-garlic paste (homemade beats store-bought any day)
• 1 tsp cumin powder (toasted and ground fresh if you can)
• 1/2 tsp chili powder (adjust based on your heat preference)
• 1/4 cup fresh cilantro, finely chopped (stems included for extra punch)
• 1 egg, room temperature (helps bind the kababs better)
• Salt to taste (I start with 1/2 tsp and adjust)
• 2 tbsp extra virgin olive oil (my go-to for frying)
• 1 cup Greek yogurt (full-fat for creaminess)
• 1/2 cucumber, grated and squeezed dry (prevents watery sauce)
• 1 tbsp lemon juice (freshly squeezed, please)
• 1 tsp dill, dried (or fresh if you have it)
• 1 garlic clove, minced (more if you’re a garlic lover)

Instructions

1. Drain soaked chickpeas and blend into a coarse paste.
2. In a bowl, mix ground chicken, chickpea paste, ginger-garlic paste, cumin, chili powder, cilantro, egg, and salt. Combine well.
3. Shape mixture into small patties, about 2 inches in diameter.
4. Heat olive oil in a pan over medium heat (350°F is ideal).
5. Fry patties for 4-5 minutes per side, until golden brown and cooked through.
6. For the tzatziki, mix Greek yogurt, cucumber, lemon juice, dill, and garlic in a bowl. Chill for at least 30 minutes before serving.

When served, the kababs are juicy inside with a crispy exterior, perfectly complemented by the cool, tangy tzatziki. Try them wrapped in warm pita with fresh veggies for a complete meal.

Conclusion

Kitchens across North America can now rejoice with these 18 Delicious Chicken Shami Kabab Recipes, perfect for any gathering or cozy night in. Each recipe promises to bring flavor, ease, and joy to your cooking. Don’t forget to try them out, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!