Name: Pakistani Chapli Kabab
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 Tbsp Cumin Seeds; 2 Tbsp Coriander Seeds; 1 Tbsp Carrom Seeds; 1 Tbsp Black Peppercorns; ½ Red Onion; ½ Tomato; 1 clove Garlic; 0.3 oz Ginger; ½ Green Chilli (deseeded); 1.1 lbs Ground beef; 1 tsp Salt; 1 tbsp Spice mix; 2.8 oz Bone marrow ((two small bones)); Beef tallow (for frying)

Savor the rich and aromatic flavors of these succulent chapli kabobs that are seasoned with a distinctive homemade spice mix. They only take 30 minutes to make while bringing the vibrant flavors of Pakistani cuisine straight to your kitchen.

These rich chapli kabobs are delicious with a dip; I used my green Indian dipping sauce recipe. Give it a try!

Pakistani Chapli Kabab on a wooden board

History

With roots steeped in the rich culinary traditions of the Khyber Pakhtunkhwa province in Pakistan, specifically the city of Peshawar, Chapli Kabab has long been a celebrated dish in South Asian cuisine.

Historically, Chapli Kabab was crafted from a mix of spices and ground beef, shallow-fried in animal fat to truly bring out its flavors. Over time, this savory kabab has found its way to the hearts and tables of food enthusiasts beyond Pakistan.

Today, you’ll encounter various regional versions of the recipe, each one bearing a unique touch and flavor profile. Yet, the essence of Chapli Kabab remains unaltered – a deliciously flat, circular kabab bursting with a blend of bold spices, offering a delightful gastronomic experience that is as satisfying to cook as it is to eat.

Pakistani Chapli Kabab with a small salad on the side

Ingredient Notes

Before diving into the cooking process, let’s explore the ingredients that make the Pakistani Chapli Kabab.

Spice Mix: The carefully chosen blend of cumin, coriander, carom seeds, and black peppercorns forms the backbone of the kabab’s distinctive taste. You can swap the seed versions for the pre-ground versions but they won’t be as vibrant.
Vegetable Mix: Featuring red onion, tomato, garlic, ginger, and deseeded green chili, this mix adds layers of texture and flavor to the kababs.
Ground Beef: Ground beef is the main ingredient that lends the kababs their hearty and robust flavor. Select fresh ground beef with a good fat content for a juicy, succulent result.
Bone Marrow: Optional but recommended for the extra layer of richness and savory taste it brings to the kababs. If sourcing bone marrow is a challenge, feel free to omit it.
Beef Tallow: This is used for frying and enhances the overall beefy flavor. If beef tallow is not available or if you’re looking for a substitute, ghee or a neutral oil such as canola or vegetable oil are great alternatives.

Expert Tips

These expert tips aim to provide an inside look into the ways that can take your Pakistani Chapli Kabab from good to exceptional.

Freshness Matters: Always use fresh ground beef when preparing Chapli Kabab. The quality of meat can significantly impact the taste of your kababs.
Mind the Heat: When toasting the spices for the mix, be sure to use medium heat. Spices can burn quickly and alter the taste. A lower temperature ensures they toast evenly without burning.
Use a Food Processor: Use a food processor to finely chop the vegetable mix. A finer texture helps distribute the flavors evenly and ensures the kababs hold their shape well.
Size Consistency: When shaping the kababs, try to keep them consistently sized. This will ensure even cooking time and prevent some from overcooking while others are undercooked.
Frying Techniques: The kababs can be either shallow-fried or deep-fried, depending on your preference. The shallow-fried kabobs should be flipped mid-way through and the deep-fried kabobs don’t need flipping and should be fully submerged in the oil. The traditional street food vendors use a tilted pan to cook these kababs, where they simply smash the kabab onto the pan, slide it into the oil, and let it fry.

How to Make Chapli Kabab

1) Add the cumin seeds, coriander seeds, carom seeds, and black peppercorns to a dry sauté pan. Toast the spices over medium heat, shaking the pan gently in a circular motion, until they become fragrant.

2) Once toasted, transfer the spices to a grinder and blend until powdered.

3) Next, prepare your vegetable mix. Place the red onion, tomato, garlic, ginger, and deseeded green chili in a food processor or vegetable chopper. Pulse the ingredients until they’re finely chopped.

Finely chopped vegetables in a food processor

4) In a large mixing bowl, combine the ground beef, salt, 1 tbsp of the prepared spice mix, the finely chopped vegetable mix, and bone marrow. Mix everything together until well combined.

Beef mince, chopped vegetables, spices, salt and bone marrow in a bowl

5) Divide the mixture into even portions and shape each one into a flat patty.

6) Heat beef tallow in a large cast-iron pan over medium heat. Once the tallow is hot, add the beef kababs and fry them in batches until they’re all cooked. Each patty should take around 4-5 minutes but can vary depending on the thickness.

7) Serve your Pakistani Chapli Kababs hot, and enjoy!

Storage and Leftovers

Chapli Kabab leftovers can be stored in an airtight container and kept in the refrigerator for up to 3-4 days. They also freeze well for up to 3 months. When ready to serve, thaw them completely before reheating them in a skillet over medium heat or in a preheated oven at 350°F until hot.

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