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Authentic Pakistani chapli kebab is a spiced ground beef patty loaded with fresh onions, tomatoes, cilantro and green chilies, pan-fried until golden in about 3 minutes per side. This restaurant-quality kebab comes together in under 20 minutes with simple ingredients.
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In a large bowl add minced beef, drained of any excess moisture.
Finely dice the onion, chili, de-seeded tomatoes, spring onion and cilantro by hand, or using a food processor.
Drain any excess liquid as best as you can using a colander, cheesecloth or paper towels.
Add everything to the minced beef bowl.
Add all the spices, an egg and the flour to the mixture and mix well. The flour should absorb any excess liquid and prevent patties from falling apart when cooking. Add more flour if your mixture is still too wet, however if you drained the liquid properly then you shouldn’t need to add more.
When ready to fry, heat a large frying pan with enough oil to cover the kebab patties on medium heat.
Form round patties using about 1/3 cup kebab mix per patty and fry on medium heat until cooked through, flipping patties every minute or so. It takes around 3 minutes per patty and you can fry 3-5 patties at once depending on the size of your frying pan.
Serve with green chutney as an appetizer or snack, or add to naan or on top of rice to complete a meal. We also love serving them in burgers replacing regular beef patties for a tasty alternative.
Written automatically by CookOS, not by the creator.
Cooked chapli kebabs keep refrigerated in an airtight container for 3–4 days and reheat well in a pan over medium heat. Uncooked patties freeze for up to 3 months; fry from frozen, adding 1–2 extra minutes per side.
Written automatically by CookOS, not by the creator.
Yes. Form patties, freeze on a tray, then transfer to a freezer bag for up to 3 months. Fry from frozen on medium heat, allowing an extra 1–2 minutes per side.
Excess moisture is the culprit. Drain the diced vegetables thoroughly using a colander, cheesecloth or paper towels, and ensure the egg and flour are mixed in well to bind the patties.
Pan-frying on medium heat is traditional. You can also grill them, oven-bake at standard temperatures, or deep-fry. All methods work; pan-frying takes about 3 minutes per patty.
Absolutely. The recipe suggests adjusting red chilli powder to taste. Reduce or omit the green chilies and red chilli flakes for milder kebabs, or add more for extra heat.
Ground lamb or ground chicken work well. Ground mutton is also traditional in Pakistani cuisine. Keep the same weight and follow the same method.
