Every Ramadan and every wedding season, my freezer is full of shami kababs. And every time I pack them, I think of my Nani. She was the one who taught me how to freeze cooked shami kabab so they never stick together and never break. It is such a simple method, but it has saved me so many times, so today I am writing it down here exactly the way she taught me.
Nani’s Method: How to Freeze Cooked Shami Kabab
Step 1: Cook the shami kabab mixture
First, cook your shami kabab mixture completely: the meat and chana daal with whole spices, cooked until dry and then ground. Taste it and balance the spices now, because once they are frozen you cannot fix the salt or chilli.
Step 2: Shape them into rounds
Make round, slightly flat kababs, all about the same size. Same size means they stack neatly and later they fry evenly. Do not fry them yet; freeze them shaped and ready to fry.
Step 3: Let them cool completely
Make sure the kababs are completely cool before packing. Warm kababs make steam inside the box, and that steam turns into ice crystals and makes them soggy.
Step 4: Layer them with plastic sheets
This is Nani’s secret. Take an airtight container and place a plastic sheet at the bottom. Arrange one layer of kababs on it: 5 to 6 kababs, or as many as fit without touching. Cover them with another plastic sheet, then place the next layer of kababs on top. Keep going, layer by layer, until the box is full, and finish with a plastic sheet on top.
Step 5: Close the airtight container and freeze
Close the lid tightly and put the container in the freezer. Because every layer has its own sheet, the kababs will not stick to each other and will not break. You can take out exactly as many as you need and put the rest back.
Why This Layer Method Works
- No sticking: the plastic sheet keeps every kabab separate, even when they are frozen hard.
- No breaking: nothing presses on the kababs, so they keep their round shape.
- Easy to use: you lift one sheet and take out 5 or 6 kababs for one meal.
- Less freezer burn: the airtight container keeps air and freezer smells away.
How Long Can You Freeze Shami Kabab?
Shaped shami kababs keep well in the freezer for up to 2 to 3 months. I like to write the date on the lid with a marker so I always know which box to use first. For more freezer and fridge times, see my food storage guide.
How to Cook Frozen Shami Kabab
There is no need to thaw them. Take the kababs straight from the freezer, dip them in beaten egg and shallow fry on medium heat for 3 to 4 minutes per side until golden. Medium heat is important: on high heat, the outside burns before the inside is hot. You will find more tips in my guide on how to cook frozen foods.
Frozen shami kababs are perfect for a quick street style bun kabab or my beef shami burger with a crispy egg crust.
Frequently Asked Questions
Should I fry shami kabab before freezing?
I don’t. I freeze them cooked and shaped but not fried, and fry them fresh when I need them. They taste just like freshly made kababs.
Can I use butter paper instead of plastic sheets?
Yes, butter paper or baking paper also works between the layers. The idea is the same: something between each layer so the kababs don’t touch.
Why do my frozen shami kababs break when frying?
Usually the mixture had too much moisture, or the oil was not hot enough. Cook the mixture until completely dry before grinding, and dip the frozen kabab in egg before frying.
Can I freeze shami kabab in a zip lock bag?
You can, but lay them flat in a single layer first so they don’t stick, or they can break when you separate them. For larger batches, Nani’s layered container method is much easier.
