Chapli Kebab
These flavorful Pakistani-style kebabs are made from seasoned ground meat, shaped into patties, and pan-fried until golden brown. They are a staple in Pashtun cuisine, often enjoyed with naan or rice.
An original recipe by Forkin
- Total time
- 45 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 504 kcal
Allergen information: may contain eggs. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 500 gground beef, lean
- 0.5 pcsyellow onion, finely chopped
- 1 pcstomato, finely diced
- 2 pcsgreen chili, minced
- 1 tbspginger, grated
- 1 tbspgarlic, minced
- 1 pcsegg
- 2 tbspcornstarch
- 1 tspcoriander seed, crushed
- 1 tspcumin seed, crushed
- 1 tspred chili powder
- 1 tspgaram masala
- 1 tspsalt
- 0.5 tspblack pepper
- 2 tbspfresh coriander, chopped
for frying
- 4 tbspvegetable oil
Equipment
skillet · spatula · large bowl · frying pan
The method
Step by step
- 1
In a large bowl, combine the ground beef, yellow onion, tomato, green chili, ginger, garlic, egg, and cornstarch.
About 5 min
Cook’s note: Ensure the vegetables are very finely chopped to help the patties hold their shape.
- 2
Add the coriander seed, cumin seed, red chili powder, garam masala, salt, and black pepper to the bowl.
- 3
Mix all ingredients thoroughly by hand until well combined and slightly sticky.
About 5 min
Cook’s note: Overmixing can make the kebabs tough, but ensure everything is evenly distributed.
- 4
Divide the mixture into 8 equal portions and flatten each portion into a thin, round patty, about 1/2 inch thick.
About 5 min
Cook’s note: Wet your hands slightly to prevent the mixture from sticking.
- 5
Heat the vegetable oil in a large frying pan or skillet over medium heat.
About 2 min
Cook’s note: Use a pan large enough to cook a few kebabs at once without crowding.
- 6
Place the patties gently into the hot oil, cooking in batches if necessary to avoid overcrowding the pan.
- 7
Fry each side for 4-6 minutes, or until deeply golden brown and cooked through.
About 16 min
Cook’s note: Adjust heat as needed to prevent burning while ensuring the inside cooks evenly.
- 8
Remove the cooked kebabs from the pan and drain on a paper towel-lined plate to absorb excess oil.
About 2 min
- 9
Garnish with fresh coriander before serving.
Per serving
Nutrition
- Calories
- 504.2kcal
- Protein
- 24.2g
- Carbs
- 10.4g
- Fat
- 41g
- Fibre
- 1.7g
- Sugar
- 2.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover chapli kebabs in an airtight container in the refrigerator.
Reheat in a pan over medium heat or in a microwave until warmed through.
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