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Chapli Kebab

Name: Chapli Kebab
Prep time: 14 min
Cook time: 14 min
Total time: 30 min
Yield: 2
Cuisine: Pakistani
Ingredients: 400 g ground beef, 20% fat; 80 g red onion, very finely chopped; 60 g tomato, deseeded and finely chopped; 1 medium egg; 15 g fresh coriander, finely chopped; 2 tsp coriander seeds, coarsely crushed; 1 tsp ground cumin; 1 tsp red chili flakes; 2 cloves garlic, finely grated; 10 g ginger, finely grated; 1 tsp salt; 1/2 tsp black pepper; 20 g ghee; 2 wedges lemon wedges; 5 g fresh coriander leaves

Chapli Kebab is a juicy, spice-packed minced beef patty with a crisp, browned crust and a tender interior. Crushed coriander seeds, cumin, chili, onion, and tomato give it its signature savory, aromatic character, while a squeeze of lemon brightens every bite.

30 min

2 servings

605 kcal

Pakistani

Ingredients

Kebab mixture

400 gground beef, 20% fat
80 gred onion, very finely chopped
60 gtomato, deseeded and finely chopped
1 mediumegg
15 gfresh coriander, finely chopped
2 tspcoriander seeds, coarsely crushed
1 tspground cumin
1 tspred chili flakes
2 clovesgarlic, finely grated
10 gginger, finely grated
1 tspsalt
1/2 tspblack pepper

For frying

20 gghee

To serve

2 wedgeslemon wedges
5 gfresh coriander leaves

Instructions

1
Prepare all ingredients first: finely chop the onion, deseed and finely chop the tomato, chop the fresh coriander, crush the coriander seeds, and grate the garlic and ginger. Keeping the vegetables very fine helps the kebabs hold together and cook quickly.
2
In a bowl, combine the ground beef, onion, tomato, egg, chopped coriander, crushed coriander seeds, cumin, chili flakes, garlic, ginger, salt, and black pepper. Mix with your hand for 1-2 minutes until the mixture looks sticky and cohesive; this helps the proteins bind so the kebabs do not break in the pan.
3
Divide the mixture into 4 equal portions and shape into flat patties about 1.5 cm thick. Press firmly and smooth the edges; thinner, wider kebabs develop the characteristic chapli-style crust more easily than thick patties.
4
Heat a large frying pan over medium heat and add the ghee. When the ghee is hot, place the kebabs in the pan without overcrowding. Fry for 4-5 minutes on the first side until deep brown and crisp at the edges.
5
Flip carefully and fry for another 4-5 minutes until browned and the centre is fully cooked. The kebabs should reach an internal temperature of 71°C, or when cut open the meat should be cooked through with clear juices and no pink remaining.
6
Transfer to a plate and rest for 2 minutes so the juices settle. Serve hot with lemon wedges and fresh coriander leaves.

Nutrition per serving

605 kcal

Calories

43g

Protein

Carbs

45g

Fat

Fiber

Notes

•For a stricter keto version, keep the tomato limited as written and avoid serving with naan or chutneys containing sugar.
•If the mixture feels too wet, squeeze excess juice from the chopped tomato before mixing.
•A heavy frying pan helps create the classic crisp exterior without overcooking the inside.
•Serve with cucumber salad, plain yogurt, or shredded lettuce for a simple low-carb meal.

Background

Chapli Kebab is a famous specialty of Peshawar and the wider Khyber Pakhtunkhwa region of Pakistan. The name is often linked to the Pashto word for 'flat,' referring to its pressed patty shape. Traditionally made with boldly spiced minced meat, it is a beloved street food and home-cooked dish across Pakistan.

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