Pakistani
Chapli Kebab
A Peshawari-style chapli kebab made with fatty minced beef, crushed whole spices, anardana, fresh herbs, and tomato. The kebabs are shaped wide and thin, then shallow-fried until the edges turn crisp and deeply browned.
Watch it madeCooking with kawish · 15:43
Ingredients
- Fatty ground beef or mutton mince300g
- Onion, finely chopped and squeezed dry1 small
- Tomato, half finely chopped and half thinly sliced1 small
- Green chilies, finely chopped2
- Fresh coriander, chopped2 tbsp
- Fresh mint, chopped1 tbsp
- Ginger-garlic paste1 tsp
- Dried pomegranate seeds, coarsely crushed1 tbsp
- Coriander seeds, roasted and coarsely crushed1 tsp
- Cumin seeds, roasted and coarsely crushed1/2 tsp
- Red chili flakes1/2 tsp
- Black pepper, coarsely ground1/4 tsp
- Garam masala1/4 tsp
- Salt3/4 tsp
- Maize flour2 tbsp
- Egg, lightly beaten1 small
- Ghee or neutral oil, for shallow frying1/3 cup
- Lemon wedges, for serving2
Method
- Toast the coriander seeds and cumin seeds in a dry pan for 1 minute until fragrant, then crush them coarsely.
- Place the mince in a bowl and add the squeezed onion, chopped half of the tomato, green chilies, coriander, mint, ginger-garlic paste, crushed anardana, crushed spices, chili flakes, black pepper, garam masala, salt, maize flour, and beaten egg.
- Mix by hand for 2 to 3 minutes until the mixture feels sticky and well combined.
- Cover and rest the mixture for 15 to 20 minutes so the maize flour absorbs moisture and the spices settle.
- Divide the mixture into 4 portions and shape each into a wide, thin patty about 1 cm thick.
- Press one thin tomato slice gently onto the top of each patty.
- Heat ghee or oil in a frying pan over medium heat until shimmering.
- Fry the kebabs tomato-side up first for 3 to 4 minutes, then carefully turn and fry the tomato side for another 3 to 4 minutes until the kebabs are browned, crisp at the edges, and cooked through.
- Drain briefly on paper towel and serve hot with lemon wedges, naan, sliced onion, and chutney.
Common questions
Can I substitute beef or mutton mince in chapli kebab, and what fat level works best?
Yes. Use beef, mutton, or even a beef-mutton mix. Choose mince with about 15–20% fat; very lean mince makes dry, crumbly kebabs. If using lean meat, add a little extra oil or a spoonful of yogurt only if needed.
How long should I rest the chapli kebab mixture before shaping and frying?
Rest the mixture for 15–20 minutes. This gives the maize flour time to absorb moisture and helps the spices blend. If the mix still feels loose after resting, chill it for another 10 minutes before shaping.
Why do my chapli kebabs break apart or turn too dry?
They usually break if the mince is too lean, the onion was not squeezed dry, or the mixture was not kneaded enough. Dry kebabs often come from overcooking or too much flour. Mix until sticky, form thick-enough patties, and fry over medium heat.
How do I store leftover chapli kebabs, and can I freeze the raw mixture?
Store cooked kebabs in an airtight container in the fridge for up to 3 days. Reheat in a pan over low heat or in the oven. You can freeze shaped raw patties for up to 1 month; separate them with parchment.
What are the best ways to serve chapli kebab?
Serve hot with naan, roti, or paratha, plus mint chutney, sliced onions, and lemon wedges. They also work well with a simple salad or tucked into a bun. Add the fresh tomato slice garnish just before serving for the best texture.