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Chicken Shami Kebab

Chicken Shami Kebab
  • Prep Time: 15 min.
  • Total Time: 1 hr 15 min
  • Servings: 10 Pieces

This Spain-inspired dish makes for an impressive and delightful dish for dinner guests!


PLACE ground chicken and dhal in a medium pot along with water and a pinch of salt. Stir to combine. Bring to a boil. Reduce heat and simmer on low for 45 minutes or until dhal is tender and the water has evaporated. Set aside to cool slightly.

PLACE onion, ginger, garlic and spices in the bowl of a food processor. Pulse 2-3 times or until onion is very finely chopped and spices are combined. Add chicken mixture, a pinch of salt and chopped coriander. Pulse to combine.

FORM mixture into ten 2-3 inch (5-7 cm) patties, about ½ inch (1 cm) thick. Place on a baking sheet. Refrigerate until ready to use.

HEAT ghee or oil in a large non-stick skillet over medium heat.  Working in batches, dip each patty into beaten eggs and place in the pan. Fry for 1-2 minutes per side or until golden brown. Remove from the pan and keep warm. Repeat with remaining patties.

Tips: Serve with your favourite chutney and plain yogurt.


1 lb (454 g) Mina™ Lean Ground Chicken
½ cup (125 mL) Chana dhal
1 cup (250 mL) Water
1 Onion, coarsely chopped
1 tsp (5 mL) Minced ginger root
2 Cloves garlic, minced
½ tsp (2 mL) Ground cumin
1 tsp (5 mL) Ground coriander
½ tsp (2 mL) Cayenne pepper
1 tbsp (15 mL) Garam masala
¼ cup (60 mL) Chopped fresh coriander
2 tbsp (30 mL) Ghee or vegetable oil
2 Eggs, beaten
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