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Chapli kebab is an authentic Pashtun kebab from Northwestern Pakistan and Eastern Afghanistan, made with ground beef, freshly ground coriander seeds, green chilies, mint, cilantro, and anardana powder. Pan-fried until the edges are crispy and the center stays juicy, it's traditionally served with naan, raw onions, lemon, and raita.
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Finely chop the large white onion into tiny pieces. Place chopped onion in a cheesecloth or clean kitchen towel, gather the edges, and twist tight, squeezing out as much liquid as possible. Set the dry onion aside in a bowl.
Finely chop the green chilies (use 4-6 Thai green chilies, adjusting to your spice preference). Roughly chop the fresh mint and fresh cilantro. Chop half the tomato into small pieces and slice the other half into thin rounds for topping.
In a large mixing bowl, add the ground beef. Add the squeezed-dry onion, chopped green chilies, mint, cilantro, and chopped tomato pieces. Use your hands to gently mix everything together — don't overmix yet.
Add the spices: 2 tablespoons red chili flakes, 4 tablespoons freshly ground coriander seeds, 2 teaspoons anardana powder, 2-3 teaspoons salt, and 1½ teaspoons baking soda. Mix gently to incorporate.
Use your hands to thoroughly mix everything together, squishing between your fingers and folding the mixture over itself for about 2-3 minutes until all spices and fresh ingredients are evenly distributed and the mixture feels slightly sticky. Optionally, rest in the fridge for 30 minutes to help flavors meld.
Take about ½ cup of the mixture and roll into a ball, then flatten wide (about 4-5 inches across) and thin (about ½ inch thick). Press a thin tomato slice on top of each shaped kebab. Repeat to make 8-10 kebabs.
Heat 2-3 tablespoons of oil or ghee in a large skillet over medium heat. Test readiness by dropping a tiny pinch of meat mixture into the oil — if it sizzles immediately, it's ready.
Carefully place 2-3 kebabs in the pan without overcrowding. Cook for 4-5 minutes on the first side without moving them, until edges look crispy and browned, the top has changed color, and they move as one piece when the pan is gently shaken.
Flip carefully and cook another 4-5 minutes on the second side until both sides are golden brown and the tomato slice is caramelized and slightly charred.
Remove cooked kebabs to a plate lined with paper towels to absorb excess oil. Add more oil or ghee to the pan as needed and repeat with remaining kebabs in batches.
Serve warm with fresh naan or roti, sliced raw onions, lemon wedges, green chutney, and raita.
Written automatically by CookOS, not by the creator.
Cool completely, store in an airtight container in the fridge for up to 3 days, and reheat gently in a skillet over low heat with a splash of oil. Freezing before frying is not recommended as it affects texture after thawing.
cheesecloth or clean kitchen towel (for squeezing onion) · mortar and pestle or spice grinder (for freshly ground coriander seeds)
Written automatically by CookOS, not by the creator.
Anardana is dried pomegranate seed powder that adds subtle tanginess. It's not replaceable with lemon juice or vinegar—if unavailable, use pomegranate molasses (1 teaspoon) or omit for a less complex flavor.
Excess onion moisture makes the kebab mixture loose and causes them to fall apart during frying. Squeezing removes liquid so the mixture holds together and cooks evenly.
Cook 4–5 minutes per side over medium heat. The first side is ready when edges look crispy and browned and the kebab moves as one piece when the pan is gently shaken. The second side is done when both sides are golden brown and the tomato slice is caramelized.
Shape the kebabs and refrigerate on a plate (covered) for up to 4 hours before frying. Fry fresh to order for best texture; reheated kebabs lose their crispy edges.
Ghee is traditional and preferred for flavor, but vegetable oil works well too. Use 2–3 tablespoons per batch and add more as needed between batches.
