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Beef Chapli Kabab Recipe
Faiza Shabir

Beef Chapli Kabab Recipe

Beef Chapli Kabab is a bold and flavorful minced beef patty packed with fresh herbs, spices, and a hint of heat. Originating from the streets of Peshawar, this juicy kabab is crispy on the outside and tender inside. It’s perfect for serving with naan, chutney, or as a hearty meal alongside rice and salad.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 5
Course: Appetizer
Cuisine: Pakistani
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 lb ground beef with some fat for juiciness
  • 1 small onion finely chopped
  • 1 tomato finely chopped
  • 2 green chilies finely chopped
  • 2 tablespoons fresh coriander leaves chopped
  • 1 teaspoon ginger-garlic paste
  • 1 teaspoon cumin seeds crushed
  • 1 teaspoon coriander powder
  • 1 teaspoon red chili powder
  • 1 teaspoon garam masala
  • 1 teaspoon salt
  • 1 tablespoon pomegranate seeds anardana, crushed
  • 1 tablespoon gram flour besan
  • 1 egg lightly beaten
  • 3 –4 tablespoons oil for frying

Method
 

  1. In a large bowl, combine ground beef, onion, tomato, and green chilies.
  2. Add coriander leaves and ginger-garlic paste.
  3. Mix in cumin seeds, coriander powder, red chili powder, garam masala, and salt.
  4. Stir in crushed pomegranate seeds and gram flour.
  5. Add beaten egg and mix thoroughly until well combined.
  6. Divide mixture into equal portions and shape into flat round patties.
  7. Heat oil in a skillet over medium heat.
  8. Fry kababs for 5–7 minutes per side until browned and fully cooked.
  9. Remove and place on paper towels to drain excess oil.
  10. Serve hot with naan, raita, or chutney.

Notes

  • Use beef with at least 20% fat for juicy kababs.
  • Press patties thin to ensure even cooking.
  • Add a little crushed cornmeal for extra crispiness.
  • Do not overcrowd the pan while frying.

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