If you’re looking for a dish that’s crispy on the outside, juicy on the inside, and packed with layers of aromatic spices, these Chapli Kebabs are a must-try! Originating from the North-West Frontier region of Pakistan and Afghanistan, these minced meat patties are known for their bold flavors, fragrant herbs, and signature crunch from cornmeal. Whether you make them with beef or lamb, Chapli Kebabs pair beautifully with naan, chutney, or a side of fragrant rice — perfect for family dinners or festive gatherings.

Ingredients (Chapli Kebab)

  • 500 g minced beef (85-15)
  • 1 onion, finely chopped
  • 2 tbsp flour
  • 1 tsp cumin seeds, crushed
  • 1 tsp coriander seeds, crushed
  • 1 tsp red chili flakes
  • 1/2 tsp garam masala
  • 1 tsp salt (or to taste)
  • 1 tbsp ginger-garlic paste
  • 3 green chilies, finely chopped
  • 1.5 tomato, finely chopped
  • 2 tbsp fresh cilantro, chopped
  • Oil (for frying)

Method

Prep Time: 30 min

Cook Time 30 min

(Serves 4)

  1. In a large mixing bowl, combine minced meat with onion, cornmeal, crushed spices, chili flakes, salt, ginger-garlic paste, green chilies, tomato, cilantro, and mint.
  2. Mix thoroughly!
  3. Heat oil over medium-high heat – kebabs will cook fast if thin!
  4. Fry the patties until brown (I like mine a little burnt) and cooked through, about 4 minutes per side.

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