Chapli Kebab

Nutrition · per serving

Steps

1. 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.

   80 g red onion, very finely chopped60 g tomato, deseeded and finely chopped15 g fresh coriander, finely chopped2 tsp coriander seeds, coarsely crushed2 cloves garlic, finely grated10 g ginger, finely grated
2. 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.

   400 g ground beef, 20% fat80 g red onion, very finely chopped60 g tomato, deseeded and finely chopped1 medium egg15 g fresh coriander, finely chopped2 tsp coriander seeds, coarsely crushed1 tsp ground cumin1 tsp red chili flakes2 cloves garlic, finely grated10 g ginger, finely grated1 tsp salt1/2 tsp black pepper
3. 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. 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.

   20 g ghee
5. 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. 6

   Transfer to a plate and rest for 2 minutes so the juices settle. Serve hot with lemon wedges and fresh coriander leaves.

   2 wedges lemon wedges5 g fresh coriander leaves

Origin & History

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.