Authentic pakistani chapli kebab/kabob recipe
An easy and delicious spicy kebab recipe ready in less than 20 minutes with a few simple ingredients and easily customizable to suite your taste preferences. Tastes amazing grilled, fried, oven baked, or can be frozen for later.
Equipment
- Frying pan
Ingredients
- 2 pounds minced beef
Produce
- 1 onion
- 2-3 green chilli (depending on heat)
- 3-4 tomatoes
- 12 pieces spring onion sticks
- 1 bunch fresh cilantro
- 1 egg
- 1/3 cup roti atta/flour
Spices
- 2 tsp salt
- 2 tsp zeera
- 1 tsp red chilli powder (adjust according to taste preferences)
- 1 tbsp red chilli flakes
- 1 tbsp coriander powder
- 1 tsp crushed black pepper
- 1 tsp pomegranate powder (optional)
- 1 tsp whole pomegranate seeds (anar dana) (optional)
- 1/4 tsp ajwain seeds
- 1 heaped tbsp chapli kebab spice mix (optional)
Instructions
- In a large bowl add minced beef, drained of any excess moisture.
- Finely dice the onion, chili, de-seeded tomatoes, spring onion and cilantro by hand, or using a food processor.
- Drain any excess liquid as best as you can using a colander, cheesecloth or paper towels.
- Add everything to the minced beef bowl.
- Add all the spices, an egg and the flour to the mixture and mix well. The flour should absorb any excess liquid and prevent patties from falling apart when cooking. Add more flour if your mixture is still too wet, however if you drained the liquid properly then you shouldn’t need to add more.
- When ready to fry, heat a large frying pan with enough oil to cover the kebab patties on medium heat.
- Form round patties using about 1/3 cup kebab mix per patty and fry on medium heat until cooked through, flipping patties every minute or so. It takes around 3 minutes per patty and you can fry 3-5 patties at once depending on the size of your frying pan.
- Serve with green chutney as an appetizer or snack, or add to naan or on top of rice to complete a meal. We also love serving them in burgers replacing regular beef patties for a tasty alternative.
Notes
Strain any liquid out of the minced beef before you begin. You can do this by leaving it in a colander as you prepare your ingredients.
You can finely dice all of the fresh ingredients by hand if you don’t have or want to use a food processor.
It is important that at each step you strain any extra liquid before adding the ingredients to the minced beef.