Chapli Kabab Recipe
Famous Pashtun-style flat kababs packed with spices, herbs and rich flavour.
Ingredients for Chapli Kabab
- 750 g beef mince with some fat
- 1 tomato, finely chopped
- 1 onion, finely chopped
- 3 green chilies
- ½ cup fresh coriander
- 2 tbsp crushed coriander and cumin
- 3 tbsp maize flour
- 1 egg, salt and frying oil
How to Make Chapli Kabab
- Combine minced meat with all ingredients.
- Shape into flat kababs.
- Heat oil in a pan.
- Fry both sides until cooked.
- Serve with chutney.
Helpful Notes for Chapli Kabab
Read the full method before starting, measure the ingredients, and complete any chopping, soaking or marinating first. This makes Chapli Kabab easier to cook and helps every stage finish at the right time.
Keep pieces similar in size, let excess marinade drip away, and cook over steady heat so the outside browns before the centre dries out. Rest cooked meat briefly before serving to keep it juicy.
Store cooked BBQ separately from fresh salad and chutney. Refrigerate leftovers promptly and reheat them gently in a covered pan or oven so they stay moist.
Chapli Kabab Cooking Tips
- Keep the pieces similar in size so they cook evenly on the grill or in the pan.
- Let excess marinade drip away before cooking to help the surface brown well.
- Turn the food only as needed and serve it soon after cooking for the best texture.
Questions About Chapli Kabab
Can I adjust the spice level?
Yes. Reduce or increase the chilli to suit your household, while keeping the other spices in balance so the dish remains aromatic.
What should I do before I start cooking?
Read the full method once, measure the ingredients, and prepare any chopped items first. This makes the steps easier to follow and helps the dish cook evenly.