Everyday Kitchen

Pakistani/Afghan · Dinner

Chapli Kebab

Draft recipe — not kitchen-tested
Non-vegEasy

Diet: Non-veg · High-protein

Chapli Kebab is a Pakistani/Afghan dish. Drain tomato and onion well so the patties stay together.

Prep
30 min
Cook
25 min
Rest, soak, marinate or chill
30 min
Total
85 min
Servings
4
Difficulty
Easy
Cuisine
Pakistani/Afghan
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Chapli Kebab.
Representative photograph of Chapli Kebab. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Mixture

Pan

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; heavy frying pan; spatula; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Mix · About 30 min

  1. Combine 700 g minced beef, 150 g onion, finely chopped and squeezed, 150 g tomatoes, finely diced and drained, 1 egg, 50 g maize flour, 20 g coriander, 2 tsp crushed coriander seeds, 1 tsp cumin, 1 tsp chili flakes, ¾ tsp salt and refrigerate 30 minutes.

Shape · About 10 min

  1. Form eight wide flat patties about 1 cm thick.

Fry · About 5 min

  1. Heat 80 ml neutral oil over medium heat. Fry in batches 4–5 minutes per side until crusted and centres reach 71°C / 160°F.

    Check: Look for this result: crusted and centres reach 71°C / 160°F.

Tips

  • Drain tomato and onion well so the patties stay together.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use lamb mince instead of beef.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare the measured ingredients for Chapli Kebab one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Chapli Kebab?

Drain tomato and onion well so the patties stay together.

What can I substitute in Chapli Kebab?

Use lamb mince instead of beef.

Can I prepare Chapli Kebab ahead?

Prepare the measured ingredients for Chapli Kebab one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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