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