Main CourseDinner

Chapli Kebab

Name: Chapli Kebab
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: pakistani, south_asian
Ingredients: 500 g ground beef lean; 0.5 pcs yellow onion finely chopped; 1 pcs tomato finely diced; 2 pcs green chili minced; 1 tbsp ginger grated; 1 tbsp garlic minced; 1 pcs egg; 2 tbsp cornstarch; 1 tsp coriander seed crushed; 1 tsp cumin seed crushed; 1 tsp red chili powder; 1 tsp garam masala; 1 tsp salt; 0.5 tsp black pepper; 2 tbsp fresh coriander chopped; 4 tbsp vegetable oil

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

Gluten-free

Allergen information: may contain eggs. Always check ingredient packaging if you have an allergy.

Mise en place

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

52%Score

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

Storage

Store leftover chapli kebabs in an airtight container in the refrigerator.

Reheating

Reheat in a pan over medium heat or in a microwave until warmed through.