Chapli kebab is a popular Pashtun specialty associated with Peshawar, known for its broad shape and fragrant crushed spices.
The mixture is kept coarse, shaped thinly, and cooked in a heavy skillet for irregular browned edges and a tender center.
Chill the mixture before shaping and squeeze excess moisture from the onion.
Serving Suggestions
Serve with warm naan, sliced vegetables, lemon, mint chutney, and yogurt.
Recipe Notes
Shape the patties ahead and keep them chilled; cook just before serving for the best crust.
Pakistani Chapli Kebab
Peshawari-style thin beef patties seasoned with coriander, cumin, chile, tomato, onion, and fresh herbs.
Equipment
- Large mixing bowl
- Heavy cast-iron skillet
- Wide spatula
- Mortar and pestle
Ingredients
Kebabs
- 2 lb ground beef 80 to 85 percent lean
- 1 large yellow onion finely chopped and squeezed dry
- 2 medium Roma tomatoes seeded and finely chopped
- 1/2 cup fresh cilantro finely chopped
- 2 whole green chiles finely chopped
- 2 tbsp coriander seeds coarsely crushed
- 2 tsp cumin seeds coarsely crushed
- 1 1/2 tsp fine salt
- 1 tsp ground black pepper
- 1 tsp ground red chile
- 1 large egg lightly beaten
- 1/2 cup gram flour to bind
- 1/4 cup neutral oil for shallow frying
For Serving
- 6 whole naan breads warmed
- 2 medium tomatoes sliced
- 1 medium red onion sliced
- 2 whole lemons cut into wedges
- 3/4 cup mint chutney
Instructions
Mix and Shape:
- Combine the beef, onion, tomato, cilantro, chiles, crushed spices, salt, pepper, red chile, egg, and gram flour. Mix only until evenly combined. Chill for 30 minutes.
- Divide into 12 portions. With damp hands, flatten each into a broad irregular patty about 1/3 inch thick.
Cook:
- Heat a thin layer of oil in a heavy skillet over medium heat. Add patties without crowding and press once with a wide spatula.
- Cook for 4 to 5 minutes per side until deeply browned in patches and the centers reach 160 F (71 C). Drain briefly and repeat with the remaining patties.
Serve:
- Serve hot with naan, tomato, onion, lemon, and mint chutney.
Notes
- Squeezing moisture from the onion and seeding the tomatoes helps the thin patties hold together.
- Uncooked patties may be refrigerated for one day or frozen between parchment sheets for one month.
Nutrition
Calories: 610kcalCarbohydrates: 49gProtein: 38gFat: 31gSaturated Fat: 9gCholesterol: 125mgSodium: 970mgFiber: 5gSugar: 7g