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Chapli Kebab is a Pakistani spiced lamb patty that balances tangy pomegranate molasses, fresh cilantro, and green chilies for bright, savory flavor. The patties are pan-seared then broiled with tomato slices pressed on top for moisture and structure.
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In the center of a large kitchen towel combine first 3 ingredients (scallions - tomatoes). Squeeze gently over the sink to remove excess water and then place vegetables in a large bowl.
Stir in next 12 ingredients (lamb - eggs). Mix well, cover and refrigerate for at least 3 hours.
Form meat into 12 patties.
Slice tomatoes into 12 slices and then press 1 tomato slice into the top of each patty.
Heat the oven to broil.
In and oven-safe skillet over medium high heat heat 1 tablespoon of the oil until hot.
Working in batches, slice patties into pan with tomato side up and cook for 2 minutes and then flip patties and place skillet under broiler for 4-5 minutes or until cooked through.
Transfer patties to a paper towel lined plate. Cover with foil and keep warm while cooking remaining patties, using additional oil per batch if needed.
To serve, place kebabs on a platter and sprinkle with additional cilantro and pomegranate seeds, if desired.
Written automatically by CookOS, not by the creator.
Store cooked patties in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet over low heat or wrap in foil and warm in a 300°F oven.
oven-safe skillet · kitchen towel
Written automatically by CookOS, not by the creator.
Yes. Form the patties after the 3-hour chill, wrap individually, and refrigerate up to 24 hours or freeze up to 1 month before cooking.
Excess moisture breaks down the meat mixture and makes patties fall apart. Squeezing removes water so they stay cohesive during cooking.
Yes. After flipping, cook over medium-high heat for 4-5 minutes until cooked through instead of moving to the broiler.
Lime juice or lemon juice mixed with a pinch of sugar (1 tablespoon juice + 1/2 teaspoon sugar) adds tartness but with less depth.
They are cooked through when no pink remains in the center when cut, usually after 2 minutes pan-sear + 4-5 minutes broil.
