Chapli Kebab
Ingredients
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- 2 tbsp coriander seeds – toasted and coarsely crushed
- 1 tbsp cumin seeds – toasted and coarsely crushed
- 2 tbsp pomegranate seeds (dried anardana) – coarsely crushed
- 1 cup onion – finely chopped (~1 medium onion)
- 2 tbsp green chilies – finely chopped
- 1/2 cup cilantro leaves and tender stems – finely chopped
- 3/4 cup tomato – finely chopped, well seeded (~1 medium tomato)
- 10 slices tomato – thinly sliced (for pressing onto patties)
- 2 tbsp ginger-garlic paste
- 1 tsp red chili flakes
- 1 tsp ground black pepper
- 2 tsp kosher salt
- 1 large egg – lightly beaten
- 1/4 cup cornmeal – fine
- 2 pounds ground beef – 80–85% lean
- 1/4 cup ghee
- 1/4 cup neutral oil
Instructions
1. Toast the coriander seeds and cumin seeds in a dry skillet over medium heat until fragrant, 1–2 minutes; cool, then coarsely crush them with the pomegranate seeds using a mortar and pestle.
2. In a large bowl, combine the ground beef, onion, green chilies, cilantro, chopped tomato, ginger-garlic paste, red chili flakes, ground black pepper, kosher salt, egg, and cornmeal. Add the crushed spice mixture and mix with your hands just until evenly combined; do not overwork.
3. Cover and refrigerate the mixture for 15–20 minutes to hydrate the spices and binder.
4. With damp hands, divide the mixture into 8–10 portions and flatten each into wide, thin patties about 4 inches across and 0.5 inch thick.
5. Press 1 tomato slice firmly onto one side of each patty so it adheres.
6. Heat the ghee and neutral oil together in a large heavy skillet over medium heat until shimmering (a breadcrumb should sizzle on contact).
7. Fry the patties tomato-side up in batches without crowding, 4–5 minutes, until the edges are deeply browned and crisp. Flip carefully and cook 3–4 minutes more until well browned and the centers are just cooked through (160°F or juices run clear). Adjust heat to maintain steady sizzling.
8. Drain briefly on paper towels and serve hot.
Chapli Kebab is a boldly spiced, shallow-fried minced meat patty known for its crisp, craggy edges and juicy center. The flavor is layered with warm coriander and cumin, the sweet-tart sparkle of pomegranate, and fresh pops from onion, tomato, cilantro, and green chilies. Typically pressed thin and wide, each kebab often bears a tomato slice seared onto its surface, delivering aroma, acidity, and visual appeal. The texture contrasts—crisp exterior against tender meat—make it a natural partner for flatbreads and tangy chutneys.
Originating in the Pashtun regions around Peshawar in Khyber Pakhtunkhwa, Pakistan, Chapli Kebab has become an icon of street and home cooking alike. Its name is commonly linked to the Pashto word for “flat,” a nod to the signature sandal-shaped patty. Vendors have long cooked them on large metal griddles in ghee or tallow, serving them hot with naan and salad. Over time the kebab has traveled widely across Pakistan and Afghanistan, inspiring regional tweaks while retaining its core identity of robust spices and shallow-fried technique.