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Pakistani/Afghan · Dinner

Chapli Kebab

Non-vegEasy

Diet: Non-veg · High-protein

Chapli Kebab is a Pakistani/Afghan dish. Drain tomato and onion well so the patties stay together.

Prep
30 min
Cook
25 min
Rest, soak, marinate or chill
30 min
Total
85 min
Servings
4
Difficulty
Easy
Cuisine
Pakistani/Afghan
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Chapli Kebab.
Representative photograph of Chapli Kebab. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Mixture

Pan

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; heavy frying pan; spatula; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Mix · About 30 min

  1. Combine 700 g minced beef, 150 g onion, finely chopped and squeezed, 150 g tomatoes, finely diced and drained, 1 egg, 50 g maize flour, 20 g coriander, 2 tsp crushed coriander seeds, 1 tsp cumin, 1 tsp chili flakes, ¾ tsp salt and refrigerate 30 minutes.

Shape · About 10 min

  1. Form eight wide flat patties about 1 cm thick.

Fry · About 5 min

  1. Heat 80 ml neutral oil over medium heat. Fry in batches 4–5 minutes per side until crusted and centres reach 71°C / 160°F.

    Check: Look for this result: crusted and centres reach 71°C / 160°F.

Tips

  • Drain tomato and onion well so the patties stay together.
  • Judge Chapli Kebab by the texture and doneness signs in its steps. Your pan and heat affect how long Chapli Kebab takes to cook.

Substitutions

  • Use lamb mince instead of beef.

Storage

  • Get perishable Chapli Kebab into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Chapli Kebab within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Chapli Kebab to 74°C / 165°F, stirring or turning it for even heating. When Chapli Kebab is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Chapli Kebab includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Chapli Kebab becomes softer in storage.

Make ahead

  • Prepare the measured ingredients for Chapli Kebab one day ahead. For Chapli Kebab, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Chapli Kebab on the day of serving.

FAQ

What matters most when making Chapli Kebab?

Drain tomato and onion well so the patties stay together.

What can I substitute in Chapli Kebab?

Use lamb mince instead of beef.

Can I prepare Chapli Kebab ahead?

Prepare the measured ingredients for Chapli Kebab one day ahead. For Chapli Kebab, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Chapli Kebab on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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