This easy Crisp and juicy chapli kabab recipe can be made in under 30 minutes. Make them for a delicious dinner served with naan or pitta bread, side salad, and your favorite chutneys or dips. They also make a great side dish for curry night or game day to share with friends.
We have a great love for Indian, Pakistani, Chinese, and to be honest all varieties of food from all over the world. I do love experimenting with traditional dishes and these chapli kababs have always been a hit in my house.
Perfect sharing comfort food or a side dish that is full of flavor and as always I have made it gluten-free. If you like comfort food made with beef you might also like my gluten free beef stew recipe or looking for easy side dishes to serve on a game night try my cottage fries.
What are Chapli Kababs?
Originally from Peshawer and also known as Pekhawri chapli kabab or Peshawari chapli kabab. They are made by mixing minced meat such as beef or chicken with spices. Shaped into a flattened patty and can be served with naan bread, salad, chutneys, or sauces.
They are popular in Pakistan, eastern Afghanistan, and some parts of India. Over the years has become a popular street food in some regions.
Ingredients
- Minced Beef - Using minced beef that has a higher fat content is preferred as this will result in tasty moist meat.
- Red Onion - I use a medium size onion. Chopped and diced.
- Tomato - Deseeded and diced
- Green Chilies - I like to use fresh green chilies. Diced.
- Cilantro - Also known as Fresh coriander. Finely chopped.
- Garlic - I like to use fresh garlic minced or diced but you can also use 1 teaspoon of chopped garlic from a jar.
- Ground Cumin - Adds a delicious flavor. There are also additional spices that can be used that I have included in the variations below.
- Salt & Pepper - Seasons and adds additional flavor.
- Lemon juice
- Egg - Binds and holds the meat together with the other ingredients.
- Flour - will also bind and prevent the Chapli kababs from falling apart when being fried.
See the recipe card for quantities.
Instructions
- In a large bowl add the diced onion, tomato, chilies, garlic, and cilantro (coriander).
- Add the minced beef and mix well with the chopped vegetables.
- Mix in the cumin, salt, and pepper. Then add the lemon juice.
- Add the egg to the meat and mix with your hands until all the meat is evenly coated.
- Add in the flour and with your hands make a flat pattie. Around 1cm thick.
- Heat oil in a frying pan to medium heat.
- Shallow fry the patties in the hot oil for approx 3-5 minutes on each side. I usually fry around 3 at a time.
TIP: If the meat feels too sticky or the pattie falls apart in the pan add a little more flour to the mix to help bind it a little more.
Variations
I have kept this Pakistani chapli kebab recipe simple but delicious. There are lots of other options that can also be added to the recipe. If you are feeling adventurous I have included a few suggestions that you might like to try.
- Spicy - add a little chili pepper flakes or red pepper flakes to give the kababs a little extra spice.
- Extra Crunch - add 1 tablespoon of pomegranate seeds to add a little extra crunch to the kebabs.
- Sliced Tomato - Add a slice of tomato onto each patty before frying.
- Chicken - If you prefer a chicken chapli kabab you can substitute the minced beef for minced chicken.
- Grilled - The Kebabs can be grilled if preferred which makes them perfect for BBQs.
Recipe FAQs
The meat may be too sticky. You can add a little more flour to the mixture to reduce this.
Yes, you can make the kababs in advance and store them in an airtight container in the refrigerator for 24 hours before cooking.
Chapali kebabs usually include wheat flour which is not gluten-free. I used gluten free flour to make gluten free chapli kebabs.
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📖 Recipe
Chapli Kabab
Nutritional information is meant as a guideline and all information is approximate.
Equipment
- non stick frying pan
Ingredients
Ingredients for Chapli Kababs
- 1.5 pounds Minced Beef (approx. 750g)
- 1 Medium Red Onion Chopped and diced
- 1 Medium Tomato Deseeded and diced
- 2 Green Chillies Diced
- 3 Tablespoons Cilantro (Fresh coriander) Chopped
- 1 Clove Garlic Minced or diced
- ¾ Teaspoon Ground Cumin
- ⅛ Teaspoon Salt
- ½ Teaspoon Pepper
- 1 Teaspoon Lemon juice
- 1 Large Egg
- 2 Tablespoons Flour (I used gluten free all purpose flour)
Instructions
How to make Chapli Kababs
- In a large bowl add the diced onion, tomato, chillies, garlic and cilantro (coriander).
- Add the minced beef and mix well with the chopped vegetables.
- Mix in the cumin, salt, and pepper. Then add the lemon juice.
- Add the egg to the meat and mix with hands until all the meat is evenly coated.
- Add in the flour and with your hands make a flat pattie. Around 1cm thick.
- Heat oil in a frying pan to medium heat.
- Shallow fry the patties in the hot oil for approx 3-5 minutes on each side. I usually fry around 3 at a time.
- Serve with your preferred chutney sauce, yogurt dip, spiced onions, side salad, and pitta or naan bread.
Notes
Nutrition
Disclaimer
Nutritional information is meant as a guideline and is always an approximate calculation. Recipes may include information of various products used. It is your responsibility to check that ingredients you use when making a recipe are gluten free.
I hope you enjoyed this Chapli Kabab recipe.
I would love your feedback. Please rate this recipe and leave a comment below. You can also tag me in any photos taken when trying this recipe over on my Instagram.
David
This is so delicious and easy to make.