Silky Ground Lamb Patties (Shammi Kebab)

Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

These kebabs are made exceptionally silken and smooth by being made fine in a blender, and then kneaded in a dough-like fashion. The result is a smooth, soft, melt-in-the-mouth pattie.

Ingredients Nutrition


  1. Heat a large pan and add all the ingredients listed for the patties.
  2. At first, stir on high heat for 4-5 minutes, reduce to medium heat, and continue to cook about 30-40 minutes until the ground lamb is cooked.
  3. Then, increase heat and let the meat dehydrate till totally dry and crumbly - you want to remove as much moisture as possible, while at the same time taking care to stir so that the lamb does not burn.
  4. Let cool a bit, remove the whole spices if you like, and then add the breadcrumbs, ground coriander and cumin and egg white.
  5. Blend in a food processor till fine.
  6. Put into a bowl and chill for 2 hrs or overnight (if left in fridge overnight, allow to come to room temperature first).
  7. Knead mixture for at least 5-7 minutes, as if you were working a dough - the more you do this the softer the patty will be.
  8. Shape the patties into balls and flatten.
  9. Heat oil on moderate setting, add cook patties on one side undisturbed for at least 3-4 minutes before flipping over, and continue to cook until it crisps up on the outside.
  10. Sink your teeth inches.
Most Helpful

I very rarely cook but after having sheesh kebab in Egypt I sought a similar dish. This was easy to cook and the result was delicious. I substituted the "real" bread for gluten-free as I am coeliac and I didn't use cloves as we didn't have any - but all turned out very well. Even I was impressed!

Mr Ted March 31, 2006

I couldn't find any mace blades so I left them out, otherwise followed the instructions. I've never made anything like this before - but will from now on! These were amazingly good and disappeared like... eh, hot cakes. Very very soft, spicy and delicious. I'm so glad I decided to try this out.

kolibri July 19, 2005