Karachi’s Famous Bun Kabab Recipe – Pakistani Special
Karachi Bun Kabab is a legendary Pakistani street food sandwich featuring spicy shami kebab patties tucked into soft, lightly toasted buns. The patties made from minced meat (or chicken), chana dal, and warming spices deliver that unforgettable spicy flavour. Topped with chutney, fresh veggies like onions and lettuce, plus a fried egg if you like, this roadside snack hits all the right notes: juicy, crispy, tangy, and utterly satisfying. Make one at home for a delicious handheld meal that captures Karachi’s vibrant food culture.
- Prep Time30 min
- Cook Time20 min
- Total Time50 min
For the Shami Kebab Patties:
- 250g minced beef or chicken
- ¼ cup chana dal (split Bengal gram)
- 1 small onion, chopped
- 2–3 cloves garlic
- 1 inch ginger, chopped
- 1–2 green chilies
- ½ teaspoon red chili powder
- ½ teaspoon turmeric
- ½ teaspoon garam masala
- Salt to taste
- Water, as needed
- 1 egg, for binding
For Assembly:
- 4–6 burger buns
- 2–3 eggs, beaten (for coating)
- Sliced onions, tomatoes, and lettuce
- Oil, for frying
- Green chutney or ketchup
Make the Shami Kebab Patties:
Boil mince, chana dal, onion, garlic, ginger, green chilies, and spices with water until fully cooked and dry.
Let cool, then blend into a thick paste.
Add one egg, mix well, and shape into flat round patties.
Fry the Patties:
Heat oil in a pan.
Dip patties in beaten egg, then shallow fry until golden on both sides. Set aside.
Toast the Buns:
Lightly butter and toast buns on a tawa or skillet until golden and crisp.
Assemble:
Spread chutney or ketchup on both bun halves.
Place a hot kebab, a spoonful of beaten egg (fried like an omelet if desired), sliced onions, lettuce, and tomatoes.
Cover with the top bun.
Serve:
Serve hot with extra chutney, fries, or a cold drink for the full street-food experience.
Recipe Notes :
Patty Texture: Ensure the patties are dry before blending so they hold together firmly and fry well without falling apart.
Bun Toasting: Lightly butter and toast buns on a griddle or skillet just until golden for crunch and flavor contrast.
Chutney Types: Mint-coriander chutney or tamarind sauce both work excellently to add tang and freshness.
Assembly Order: Spread chutney or ketchup first, then add the hot patty, egg, crisp veggies to best maintain texture.
Serving Fresh: Bun Kababs are at their best when served immediately so the bun stays crisp and the patties remain juicy.
