This Chapli Kabab (or kabob) is a popular street food in Pakistan. They are made in only 40 minutes from scratch using minced beef infused and marinated with a special blend of spices and herbs.
Kababs (or kabobs) have a special place in Pakistani cuisine and these kababs are there on the top of the list.
Chapli Kababs are also known as Peshawari Kababs as they originated from the old city of Peshawar in Pakistan.
These fried patties of ground meat have a golden brown crispy exterior and a soft interior. Serve them at lunch or dinner with traditional bread along with your favorite dip, and you're in for a treat.
Table of Contents
Why You'll Love This Recipe
- These chapli kababs are super easy to make.
- Prepare them using some basic ingredients in 40 minutes from scratch.
- These kababs have high protein and fat content, which makes perfectly soft and pillowy kababs.
- The infusion of aromatic spices such as coriander seeds, cumin seeds and dried pomegranate seeds make them irresistible.
The Name 'Chapli Kabab'
The name Chapli Kabab originated from Pashto language (largely spoken in Afghanistan and Northwestern Pakistan). Pashto words Chaprikh, Chapdikh or Chapleet means 'flat', referring to the flat patty or flat kabab.
According to another theory these kababs got their name from Urdu word 'Chappal' meaning 'slipper'. This theory is widely accepted in Pakistan due to the large size of these kababs.
Ingredients for Chapli Kabab
- Minced Beef (with 30 % fat content) are best for these kababs. If using frozen minced beef, defrost it, put it in a sieve and let the excess water drain out.
- Red Onions go well for these kababs. Chop the onions in omelette cut.
- Corn Flour (Makki ka atta) or maize flour to make the kababs crispier and to help them hold their shape.
- Tomatoes - chop them into small pieces using a knife. Do not use a food processor or the tomato pieces will turn into a paste.
- Dried Pomegranate seeds are essential and main ingredients for this recipe. Crush them in the spice grinder lightly (do not make a powder).
- Cumin seeds + Coriander seeds are also important for Chapli Kababs. Roast them in a small frying pan at medium heat for 2 - 4 minute until they turn brown and you can feel the aroma. Take them off the heat and add to a spice grinder and crush roughly. This adds a lot of flavor.
See the recipe card below for a full list of ingredients and quantities.
Substitutions & Variations
- Minced chicken meat works well for these kababs.
- Use white onions if you are out of red onions.
- Gram Flour (known as Besan in Pakistan and India) can be substituted for corn flour.
- Add a handful of mint leaves to the minced beef to add more flavor.
- Traditionally in Pakistan and Afghanistan the street vendors make a simple omelette, cut it into pieces and add to the kabab mixture. You can try making the kababs this way too, however, I prefer adding the raw egg to the beef mixture.
How to Make Chapli Kabab
Detailed Instructions Below! See the key steps here, then head to the recipe card below for full instructions.
- Combine the meet and all spices into a large bowl and mix thoroughly.
2. Cover the marinated mixture for 2 - 3 hours in the refrigerator.
3. Form a beef patty on the palm of your hand.
4. Place a tomato slice in the middle of the patty.
5. Fry the kababs for about 8 minute (3 - 4 minutes each side)
6. Flip the kababs with care. The kababs are ready when they have a crunchy golden color exterior.
Serving Suggestions
- These kababs are great with Roghni Naan or this simple Pita Bread.
- Add a kabab patty to a bun or a wrap and make a Chapli Kabab burger or wrap.
Experts Tips
- Use meat with at least 30% fat for moist and well-shaped kababs. If your minced beef is lean, add 1 tablespoon of melted butter or ghee during marination.
- Knead the kabab mixture well after adding spices and ingredients, knead the kabab mixture for about 5 minutes until homogenous. This prevents kababs from breaking during frying.
- Avoid moisture for these kababs. Squeeze out the moisture of the onions and tomatoes as well before adding to the meat. Make sure to drain excess water from beef beforehand as well.
- Thickness of Kababs depends on your preference. I like it to be around ½ an inch in diameter. If your kababs are thicker then that, press them using the flat spatula during frying.
- Avoid overbrowning kababs during frying; remove them when golden on each side to prevent toughness and dryness. Additionally, avoid overcrowding the frying pan for even cooking.
Recipe FAQs
Do not leave the kababs frying for longer time in the frying pan. You have to take them out once they turn golden brown. If you think the kababs are getting brown too quickly, reduce the heat or even take the pan off the heat for a couple of minutes.
It is better to freeze the fried Chapli Kababs instead of freezing the raw Chapli kabab mixture. The tomatoes and onion in the kababs can release water while thawing.
Chapli Kababs (beef or chicken) present a delectable blend of fragrant spices and meat. These kababs are a source of protein, essential nutrients, with potential health benefits of various herbs and spices.
How to Store
Refrigerator
Keep the fried kababs in an airtight container and keep it in refrigerator for up to 3 days.
Freezing Instructions
1. Fried Kababs
Arrange the fried kababs on a baking tray and place it in the freezer. Once they have hardened, take them out, put it in a ziploc bag and freeze for up to 2 months.
2. Uncooked Beef Mixture
Shape the kababs and then place them in a baking tray. Once they have hardened in 1 - 2 hours, take them out, place the frozen uncooked Chapli Kababs patties in a ziploc bag and freeze for up to 2 months.
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Related Kababs & Main Course Recipes
Recipe
Chapli Kabab
Equipment
- Frying pan
- Flat spoon for frying
Ingredients
- 2 lbs minced beef
- 1 red onion (medium sized) (150 - 170 g)
- 1 tomato (large) (180 g)
- 1 tablespoon dry pomegranate seeds (28 g)
- 2 tablespoon corn flour (25 g)
- 3 tablespoon coriander seeds (18 g)
- 1.5 teaspoon cumin seeds (10 g)
- 1 cup coriander leaves (16 g)
- 1 egg (large)
- 1.5 teaspoon salt
- 1 teaspoon red chili flakes or powder (3 g)
- 1 teaspoon turmeric powder (5 g)
- 1 teaspoon garam masala powder (3 g)
- 1 teaspoon garlic (chopped) (2.8 g)
- 1 teaspoon ginger (chopped) (2 g)
- ½ teaspoon carom seeds
Instructions
- In a large bowl add minced beef and all the spices and ingredients.
- Mix well for 5 - 6 minutes.
- Let it sit in the refrigerator for 2 - 3 hours. It is optional but will add a lot of flavor.
- Add oil in the frying pan at medium heat. Take a portion out of the marinated minced beef and form a patty by pressing it between both palms. Fry the kababs over medium heat. Once you put the kabab in the frying pan wait for the bubbles bursting around the edges. Once the kababs change their color to golden brown around the edges, flip them carefully using a big flat spatula. The total frying time can be around 8 - 10 minutes (4 - 5 minutes each side).
Notes
- Use meat with at least 30% fat for moist and well-shaped kababs. If your minced beef is lean, add 1 tablespoon of melted butter (or ghee) during marination.
- Knead the kabab mixture well for at least 5 minutes after adding spices and ingredients, until homogenous. This prevents kababs from breaking during frying.
- Avoid moisture for these kababs. Squeeze out the moisture of the onions and tomatoes well before adding to the meat. Make sure to drain excess water from beef beforehand as well.
- Thickness of Kababs depend on your preference. I prefer it to be around ½ an inch in diameter. If your kababs are thicker then that, press them using the flat spatula during frying.
- Avoid overbrowning kababs during frying, remove them when golden on each side to prevent toughness and dryness. Additionally, avoid overcrowding the frying pan for even cooking.
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