Chapli Kebab (چپلی کباب)

Name: Chapli Kebab (چپلی کباب) – Pan-Fried Pakistani
Prep time: 1 h 30 min
Cook time: 20 min
Yield: 4 servings
Cuisine: Pakistani
Ingredients: 1 lb ground beef; 1 medium onion finely chopped; 1/2 cup cilantro chopped; 1 tbsp ginger minced; 1 tbsp garlic minced; 1 tbsp pomegranate seeds; 1 tbsp coriander powder; 1 tbsp cumin powder; 1 tsp red chili flakes; 1/2 tsp turmeric powder; 1/4 tsp black pepper; salt; 1/4 cup tomatoes finely chopped; 1/4 cup green chilies chopped; 1/4 cup mint leaves chopped

Chapli Kebab is a Pashtun-style pan-fried ground beef patty seasoned with coriander, cumin, and pomegranate seeds, delivering a crispy exterior and juicy center in under 15 minutes.

🌍Pakistani 🏷️Dinner 🏷️Spicy 🏷️Minced meat

Total

Servings

4

Difficulty

Medium

Recipe Source

View original recipe

From Chopped · by Chopped Editors

Ingredients

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15 Ingredients

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Instructions

1
In a large bowl, combine ground beef, chopped onion, cilantro, minced ginger, minced garlic, pomegranate seeds, coriander powder, cumin powder, red chili flakes, turmeric powder, black pepper, and salt. Mix well until evenly combined.
2
Cover the mixture and refrigerate for at least 1 hour to allow flavors to meld.
3
Shape the mixture into flat round patties, ensuring they hold together well.
4
Heat a sufficient amount of oil in a pan over medium heat. Fry the kebabs until browned and cooked through, about 4-5 minutes per side.
5
Serve hot with a side of chopped tomatoes, green chilies, and mint leaves.

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Tips & Notes

Written automatically by CookOS, not by the creator.

Pro tips

Ensure the mixture is refrigerated for at least 1 hour; this prevents patties from breaking apart during frying and deepens spice flavor.
Shape patties into flat rounds about ½ inch thick so they cook through evenly in 4–5 minutes per side without burning the outside.
Use medium heat for frying; too high and the outside browns before the inside cooks, too low and the patties become greasy instead of crispy.
Press down gently with a spatula while frying to encourage browning and ensure even contact with the oil.

Substitutions

pomegranate seeds → pomegranate molasses (1 tsp) or dried pomegranate powder (adds tang, optional)
ground beef → ground lamb (richer, more traditional) or ground chicken (milder, softer texture)
cilantro → parsley (milder herb flavor)
coriander powder and cumin powder → garam masala (1–2 tsp total, adjusting to taste)

Storage & make-ahead

Store cooked chapli kebabs in an airtight container in the refrigerator for up to 4 days; reheat in a skillet over medium heat for 2–3 minutes per side until warmed through and crispy.