Chapli Kebab
A spiced, flat Pakistani-Afghan minced meat patty — wider and flatter than other kebabs, with crispy charred edges and a tender interior. Loaded with herbs, pomegranate seeds, and a touch of chickpea flour for binding. Best with naan, raw onion, and lemon.
Prep Time
20 min
Cook Time
45 min
Servings
6
Calories
386 cal
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Smart Servings Scaler
- Mince600 g
- Cumin Powder1 ½
- Coriander Powder1 ½
- Black Pepper¾ tsp
- Onion1 ½ medium
- Ginger1 ½ tsp
- Garlic4 ½ cloves
- Green Chili1 ½
- Coriander1 ½
All quantities scaled automatically from 6 servings.
Ingredients
Makes 6 servings · Use the Servings Scaler above to adjust
- Mince600 g
- Cumin Powder1.5
- Coriander Powder1.5
- Black Pepper0.75 tsp
- Onion1.5 medium
- Ginger1.5 tsp
- Garlic4.5 cloves
- Green Chili1.5
- Coriander1.5
Instructions
- 1
In a large bowl, combine 1.5 lb of ground beef (or mutton, 80/20 lean), 1 grated onion (squeezed dry), 4 minced garlic cloves, 1 tablespoon grated ginger, 2 chopped green chilies, ¼ cup chopped fresh cilantro, 2 tablespoons chopped fresh mint, 2 finely chopped tomatoes (squeezed of seeds and juice).
- 2
Add the spice blend: 2 teaspoons cumin seeds (crushed), 2 teaspoons coriander seeds (crushed), 1 teaspoon red chili powder, 1 teaspoon paprika, 1 teaspoon garam masala, 1 teaspoon pomegranate seeds (anardana) or dried pomegranate powder, 2 teaspoons salt, 3 tablespoons chickpea flour (besan).
- 3
Knead the mixture vigorously with your hands for 3-4 minutes. This develops proteins that hold the kebab together. Refrigerate 30 minutes — chilling firms it up.
- 4
Wet your palms. Take a portion the size of a tennis ball. Form into a flat, wide disc — about 4 inches across and ½ inch thick. The flatness is what distinguishes chapli from other kebabs. Make 6-8 patties.
- 5
Heat 3 tablespoons of oil in a large heavy skillet (cast iron is ideal) over medium-high until smoking. Place kebabs in the pan — don't crowd, work in batches if needed.
- 6
Cook 4-5 minutes per side until deeply charred on the outside and cooked through (160°F internal). Press a sliced raw egg slice or whole egg on top of each kebab in the last minute for a traditional touch. Serve with naan, sliced raw onion, lemon wedges, and green chutney.
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💡 Expert Tips
- 1.Crushed (not powdered) cumin and coriander seeds. The crushed seeds provide texture and burst of flavor that powders can't.
- 2.Squeeze the tomatoes. Excess tomato moisture makes the kebabs fall apart. Remove seeds and squeeze out juice before chopping.
- 3.Flat and wide. Chapli kebabs are distinctively flat — about ½ inch thick, 4 inches across. This shape maximizes the char-to-meat ratio.
- 4.Pomegranate seeds (anardana). The tangy-sour notes are the signature chapli flavor. Available at Pakistani/Indian groceries.
🔬 Why It Works
Chapli kebabs are uniquely Pakistani-Afghan — wider and flatter than other minced meat kebabs, with a distinctive crispy exterior and tender interior. The flat shape creates maximum surface contact with the hot pan for the prized char. Pomegranate seeds provide the characteristic tangy-sour note. Chickpea flour binds the meat into a coherent patty without making it dense. Whole spices (cumin, coriander, pomegranate) provide bursts of flavor that powders can't.
Frequently Asked Questions
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Nutrition Facts
Per serving (recipe makes 6 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 6 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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