Chapli Kabob is a popular street food that originated in Pakistan, specifically in the Khyber Pakhtunkhwa province. This flavorful dish consists of round and flat kabobs made with minced beef and a special blend of spices. The kabobs are fried until crispy on the outside while remaining moist on the inside. Chapli Kabob is typically served with naan bread, accompanied by a tangy green chutney, and garnished with onions, tomatoes, and cucumber. It is not only a delicious culinary experience but also a reflection of the rich culture and traditions of the region.
Ingredients for chapli kabobs
Beef
I used 80% lean beef and 20% fat. Fat gives this kabob a very rich texture and the flavor it is famous for. I would not recommend using only lean beef because then the flavor we are trying to achieve will not be possible.
Onions
In this recipe, onions are essential, we cannot skip this ingredient. Yellow, red, or green onions will give this recipe some juiciness. We don’t have to use all of them but any one of the onions will be enough.
Tomatoes
Tomatoes give this recipe a little sourness and make it juicy. I used one medium-sized tomato.
Ginger and Garlic paste
I use fresh ginger and garlic paste or frozen homemade ginger/garlic paste will also work. I wouldn’t recommend using crushed store-bought.
Cilantro
I used half a bunch of cilantro for some freshness
Egg
In this recipe, I have used one egg. Egg helps in binding the kabobs
Oil
Use vegetable oil for shallow frying. I used olive oil because it’s just shallow frying and I prefer olive oil but would not recommend olive oil for deep-fried recipes.
Dry roasted Chickpea flour
I used 1/2 a cup of dry roasted chickpea flour. To dry roast the flour, I took a pan and I have added chickpea flour to it, and then roasted it on a medium-low flame while stirring constantly until it was fragrant. It took about 5 minutes.
Whole Cumin and Coriander seeds
I have also dry-roasted the whole cumin and coriander seeds, then ground them coarsely before adding them to the beef.
What to serve with the chapli kabobs?
Chapli kabobs are a popular Pakistani dish originating from Khyber Pakhtunkhwa. These thin, flat meat patties are made with minced beef or lamb, infused with aromatic spices and herbs. The kabobs are cooked on a griddle, resulting in a golden, crispy exterior and a juicy interior. They are traditionally served with naan bread, accompanied by condiments such as green chutney, tamarind chutney, and sliced red onions. Chapli kabobs offer a delightful combination of flavors and textures, making them a beloved part of Pakistani cuisine.
How to store chapli kabobs?
Store fully cooked chapli kabobs in an air-tight container for up to three days or in a freezer for a couple of weeks. Keep the marinated batter in the refrigerator for up to 3 days. Simply take it out half an hour before cooking.
Easy Chapli kabob
Equipment
- 1 Cast Iron skillet or a nonstick frying pan
Ingredients
- 1 lb Minced Beef 80% lean and 20% fat
- 1 medium Onion yellow or red
- 1 meidum Tomato
- 1 Egg
- 1 tsp Salt or to taste
- 1 tsp Red chili powder or to taste
- 2 Spring Onions
- 1 Jalapeno or any other green chilies can be added
- 1/2 bunch Cilantro
- 1 tbsp Coriander seeds Dry roasted
- 1 tbsp Cumin seeds Dry roasted
- 3-4 whole Red Chilies
- 2 tbsp Dried Pomegranate Seeds
- 1/2 cup Oil for frying vegetable or olive oil
Instructions
Step 1
- Add onion, tomato, green chili, garlic, ginger, spring onions, and cilantro into a food processor and pulse it several times to shred the vegetables. Set it aside.
Step 2
- Dry roast chickpea flour.
Step 3
- Dry roast cumin seeds, coriander seeds, and whole red chilies, and then grind them in a spice blender or with mortar and pastel.
- If you would like to use pomegranate seeds, also grind them.
- Now mix all the ingredients from steps 1-3 into the beef mixture.
- Add salt, red chili, egg, and any other remaining spices.
- Now knead the beef very well for 3- 4 minutes.
Fry the kabobs
- Add 2 to 3 tbsp of oil in a pan and heat it.
- Now make a medium size ball with the beef, put it in the frying pan, and flat it out with the help of a spatula.
- Cook it for 3-4 minutes, then turn it around to cook the kabob from the other side.
- Now keep repeating until all of the kabobs are fried.
- Enjoy with some green chutney and naan.
Video
Notes
- I didn’t use pomegranate seeds because I couldn’t find any at my local stores.
- Chapli kabobs can also be shaped with hands before putting them onto the pan.
- I used two pans for frying to speed up the process.