These chapli kababs are a homemade version of a classic Pakistani kabab with ground meat kabab and lots of fresh spices for a fresh and flavorful kabab.
Chapli Kababs are a popular, classic kabab found in many regions in Pakistan, Afghanistan, and many other countries of the region. They’re especially popular in Peshawar.
Unlike other kababs, like our seekh kababs, and gola kababs where we add ground or powdered spices, these chapli kababs are loaded with coarsely ground spices. That makes these kababs fresh and flavorful, with some crunch and texture in every bite!
Squeeze a fresh lemon and serve it with some green coriander chutney or mint raita; we guarantee you won’t be disappointed!
Easy one-bowl kabab mixture
These chapli kabab are so easy to make and don’t take any time!
We love these chapli kababs because they’re:
✓ tender, juicy kababs with an explosion of flavors with fresh spices
✓ so easy to make – the mixture is made in only one bowl
✓ made with traditional spices for restaurant-quality kababs
Recipes you’ll love
If you’re looking for more easy Pakistani kabab and grill recipes, here are some of our favorites:
- Tandoori Chicken: Pakistani BBQ Chicken
- Chicken Shami Kabab: Chicken and Lentil Patties
- Kata Kat: Pakistani Meat Stir fry
- Ground Beef Cutlets: Spiced Pakistani Beef Burgers/Kababs
Ingredients & Notes
- Ground Meat / Keema: the recipe below is for 1 lb (or 454 grams) of ground beef. It is better to use fattier ground beef instead of lean so that the kababs bind together and have a richer taste.
- Onion – this recipe calls for one grated onion. Make sure to squeeze out as much water as you can, before adding it to the mixture.
- Tomato & Green Chilli – these add fresh flavor and texture to the kabab. Make sure you chop them finely so they get distributed into the kabab mixture evenly.
- Flour – all-purpose flour is added to help bind the kabab mixture.
- Whole spices: Cumin seeds, Ajwain or carom seeds, Coriander seeds, Red chili flakes – the combination of these spices gives these chapli kababs their signature taste. Keep aside some extra coriander seed and red chili flakes to add right before frying.
- Oil – These kababs are fried in a shallow oil. We typically use canola or vegetable oil, but you can also use any other neutral oil with a higher smoke point, such as avocado oil.
- Cast Iron or Heavy Bottom Skillet – for the kababs, we highly recommend using a cast-iron skillet since it retains heat and gives these kababs their signature crispy edges.
How to make Beef Chapli Kabab?
In a bowl, add ground beef (keema), salt, crushed cumin, ajwain (carom seeds), coriander seeds, crushed red chili flakes, and ground black pepper powder. Mix well.
Squeeze excess water out of the grated onion and add it to the mixture along with chopped green chili and tomato and grated onion. Mix well.
Add the flour and mix well.
Set the mixture aside, covered for at least 30 minutes.
When ready to assemble the kababs, preheat a frying pan with a couple of tablespoons of oil.
When the oil is ready, shape the kabab. Take a portion of the mixture, roll it into a ball, and flatten it between your palms.
Sprinkle a little crushed coriander seeds and red chili flakes
Transfer carefully to the hot oil.
Fry in shallow oil, about 2-3 minutes on each side, until crispy and slightly charred.
Repeat the process with the remaining mixture.
Recipe Tips for Chapli Kabab
- We highly recommend using a fattier ground beef mixture, as there is no other real fat source in the kabab to bind them together.
- Make sure to rest the chapli kabab mixture before frying. This step will help bind the kabab.
- If the kabab mixture is sticky, add a few drops of oil to your palm before shaping the kabab
- The kabab will shrink as you fry them, so make them a little larger than the size you want.
Chapli kababs might break while frying if the mixture is not mixed well enough or there is not enough fat. Avoid using lean meat; mix the kabab mixture well and allow it to rest before frying for best results.
To reheat chapli kabab, wrap the kababs in foil and heat in the oven for about 10 minutes at 350ºF.
Chapli kababs are best served fresh.
Serving suggestions
Serve these chapli kababs hot and fresh with lemon slices and a side of raita!
These chapli kababs are delicious as an appetizer on their own. You can also serve them as a sandwich in a burger bun or two slices of bread for a simple lunch idea!
For a more traditional meal, you can also pair them with a simple side dish for a complete meal.
Here are some of our favorites:
- Lachha Paratha
- Vegetable Pulao: Pakistani Vegetable Rice Recipe
- Homemade Naan / Tandoori Roti: Easy, Fluffy Flatbread
If you give this recipe a try, we’d love to see it! Tag us on Instagram @thespicemess
Chapli Kabab
Ingredients
- 1 pound Ground Meat / Keema approx. 500 grams
- 1 medium Onion grated
- 1 Tomato chopped
- 2 Green chilli chopped
- 2-4 tablespoon Flour
- 1 tablespoon Cumin seeds coarsely grounded
- 1 teaspoon Ajwain or carom seeds
- 2 tablespoon Coriander seeds crushed (plus more for sprinkling)
- 1 teaspoon black pepper ground
- 2 tablespoon Red chilli flakes plus more for sprinkling
- ½ cup Oil
- Salt as per taste
Instructions
- In a bowl add ground beef (keema), salt, crushed cumin, ajwain (carom seeds), coriander seeds, crushed red chilli flakes and ground black pepper powder. Mix well.
- Squeeze excess water out of the grated onion, and add it to the mixture along with chopped green chilli and tomato and grated onion. Mix well.
- Add the flour and mix well.
- Set the mixture aside, covered for at least 30 minutes.
- When ready to assemble the kababs, preheat a frying pan with a couple of tablespoons of oil.
- When the oil is ready, shape the kabab. Take a portion of the mixture, roll it into a ball and flatten it between your palms.
- Sprinkle a little crushed coriander seeds and red chili flakes
- Transfer carefully to the hot oil.
- Fry in shallow oil, about 2-3 minutes on each side until crispy and slightly charred.
- Repeat the process with the remaining mixture.
- Serve with lemon slices or raita