Chicken & Split Pea Kebabs (Shami Kebabs)
Nutrition Facts
A lighter version of the famous Shami Kebabs, using chicken and split chickpeas (chana dal). These kebabs are aromatic, high in protein, fiber-rich, and pan-fried in minimal oil.
Health Highlights: Low-Carb & High-Protein
Each serving of 5 kebabs contains only about 10g of low-GI carbs from the chana dal, but packs over 21g of protein. This makes them a satisfying snack or main course that won’t spike blood glucose.
Ingredients (Makes ~25 kebabs, Serves 5)
- 450g chicken thigh meat, boneless
- ½ cup split peas (chana dal), soaked for 1-2 hours
- 1 medium onion, finely chopped
- 2-3 green chilies, chopped
- 2 cloves garlic, minced
- ¼ cup fresh mint leaves, chopped
- 1 egg
- Spices: black cardamom, cinnamon stick, ground cloves, cumin, coriander, red chili flakes, peppercorns
- 1 tbsp lemon juice
- 2 tbsp olive oil for shallow frying
Preparation Steps:
1. Grind Chicken: Pulse chicken in a food processor until finely minced. Set aside.
2. Cook Split Peas: Boil soaked peas with whole spices until soft (~15 mins). Add onion, lemon juice, and other spices and cook for another 10 mins until water evaporates. Let cool.
3. Blend Pea Mixture: Transfer the cooled pea mixture to a food processor with mint leaves and process into a paste.
4. Combine and Form: Mix the ground chicken, pea paste, and egg in a bowl. Form into round, flat patties.
5. Cook Kebabs: Shallow-fry the kebabs in olive oil for 3-4 minutes on each side until golden-brown and cooked through.
6. Serve: Serve hot with chutney or yogurt dip.
Nutritional Info (per 5 kebab serving):
Approximately 180 kcal, 10.4 g carbs (net carbs ~7.5g), 2.9 g fiber, and 21.8 g protein. A perfect make-ahead item for quick, healthy meals.