Method

  1. Toast and crush the spices

    Coarsely crushed toasted coriander, cumin, carom, and dried pomegranate seeds in a mortar

    Put 18 g of coriander seeds, 6 g of cumin seeds, and 1 g of carom seeds in a dry skillet over medium heat. Toast for 2 to 3 minutes, shaking the pan often, and begin checking at 2 minutes; the seeds should smell nutty and deepen slightly without scorching. Transfer them to a mortar, add 15 g of dried pomegranate seeds, and crush to a coarse, pebbly mixture rather than a fine powder.

    02:00

  2. Make the tomato chutney

    Chunky fresh tomato chutney with visible cilantro, green chile, and garlic pieces

    Using a clean knife and cutting board, core and roughly chop 450 g of medium tomatoes for chutney. Chop 10 g of fresh cilantro for chutney, 10 g of medium green chile for chutney, and 6 g of garlic for chutney, then combine them with the tomatoes, 30 ml of lemon juice, 2 g of ground cumin, and 2.5 g of kosher salt for chutney. Pulse briefly in a food processor or crush with a mortar until juicy and coarse, with small tomato pieces still visible. Transfer the chutney to a serving bowl, then wash and dry the knife, board, processor, and work surface before handling raw beef.

  3. Mix the kebab base

    Finely chop 150 g of medium red onion and 120 g of medium tomato for kebabs. Press both firmly in a clean kitchen towel to remove excess liquid, then put them in a large bowl. Mince 10 g of fresh cilantro for kebabs, 20 g of medium green chiles for kebabs, 6 g of fresh ginger, and 12 g of garlic for kebabs and add them to the bowl with 680 g of 85% lean ground beef, the crushed spice mixture, 30 g of chickpea flour, 5 g of kosher salt for kebabs, 2 g of red pepper flakes, and 1 g of black pepper. Beat 50 g of large egg separately, pour it in, and mix with clean hands just until evenly combined. Do not taste the raw mixture. Wash hands, tools, and any contacted surfaces with hot soapy water before touching ready-to-eat food.

  4. Shape thin patties

    Divide the mixture into two portions per serving. With lightly dampened hands, shape each portion into a broad patty about 10 cm (4 in) across and 1 cm (3/8 in) thick. Leave the edges a little irregular and press the center slightly thinner than the rim so the kebabs cook evenly. Place the shaped patties on a clean plate that will not be used for the cooked kebabs.

  5. Cook the kebabs

    Fully cooked chapli kebab checked sideways with a thermometer on a griddle

    Heat 45 ml of neutral oil in a heavy griddle or large skillet over medium-high heat until the oil shimmers. Add the patties in batches without crowding and cook undisturbed for about 4 minutes; begin checking at that point for a dark brown, crisp underside. Flip with a thin spatula and continue cooking until the second side is well browned and a food thermometer inserted sideways into the center of each kebab reads at least 71°C/160°F. Move cooked kebabs to a clean platter, never back to the raw-meat plate, and let the oil return to a shimmer before adding the next batch.

    04:00

  6. Serve with tomato chutney

    Arrange the hot chapli kebabs on a platter and spoon the coarse tomato chutney alongside. Serve immediately so the kebab edges stay crisp and the chutney remains bright and juicy.

Cook's noteThe mixture should feel soft but hold a thin patty. If it smears rather than shaping cleanly, squeeze the onion and tomato more thoroughly before adding any extra flour.

Smart Substitutions

  • No dried pomegranate seeds? Use ground sumac for a similar tart edge, though the texture will be finer.
  • No chickpea flour? Use fine cornmeal, adding only enough to help the patties hold their shape.
  • Prefer lamb? Use ground lamb with a moderate fat content and cook every patty to 71°C/160°F.
  • Want less heat? Remove the chile seeds and reduce the red pepper flakes while keeping the fresh chile flavor.

Tips and Variations

  • Crush the toasted spices coarsely; the small fragments help create the characteristic rough crust.
  • Squeeze the chopped onion and tomato firmly so released liquid does not loosen the patties in the pan.
  • Use a thin, wide spatula and wait for a firm crust before flipping, or the patties may tear.

What Went Wrong?

  • Patties break when lifted The mixture is probably too wet or the first side has not formed a crust. Squeeze out more vegetable liquid and wait until the underside is deeply browned before flipping.
  • Kebabs brown before cooking through Lower the heat to medium and make the next patties slightly thinner, then verify 71°C/160°F with a food thermometer.
  • Kebabs turn dense Mix only until the ingredients are evenly distributed and shape the patties without packing them tightly.
  • Chutney is watery Core the tomatoes more thoroughly and crush the mixture briefly so distinct pieces remain instead of releasing all their juice.

Nutrition Estimate

Calories600
Protein38 g
Carbs24 g
Fat39 g
  • Fiber: 7 g per serving
  • Sodium: 890 mg per serving

Nutrition disclaimer:This recipe is provided for general cooking information only. Nutrition values are estimates and may vary by ingredients, brands, preparation methods, and serving sizes. Check ingredient labels and follow appropriate food-safety practices. This content is not medical, dietary, allergy, or professional food-safety advice.

kebabbeefPakistaniskillet

FAQ

What makes chapli kebab different from a regular beef patty?Chapli kebab is shaped broad and thin, seasoned heavily with coarsely crushed coriander and other spices, and mixed with onion, tomato, chile, and herbs so the fried surface becomes rough and aromatic.
Why squeeze the onion and tomato?Removing excess liquid helps the meat, egg, and chickpea flour bind into patties that brown instead of steaming or breaking apart.
Can I cook the kebabs on a grill?A solid griddle or skillet is more reliable because the soft, thin patties can slip through grill grates and the full contact surface creates a crisper crust.