Pakistani Chapli Kebab Recipe

Ground beef: The main protein for the kebabs, providing a rich and savory base.

Onion: Adds moisture and a slight sweetness to the patties.

Crushed coriander seeds: Imparts a citrusy, nutty flavor essential for authentic taste.

Crushed cumin seeds: Adds a warm, earthy aroma and depth of flavor.

Red chili flakes: Brings a spicy kick to the kebabs.

Salt: Enhances all the other flavors.

Tomato: Adds juiciness and a slight tang to the mixture.

Fresh cilantro: Provides a fresh, herbaceous note.

Cornmeal: Helps bind the patties and gives them a unique texture.

Egg: Acts as a binder to hold the patties together.

Oil: Used for frying the patties to a golden brown.

When preparing ground beef for chapli kebabs, ensure that it is not too lean. A bit of fat in the meat helps keep the patties moist and flavorful. Additionally, when mixing the ingredients, avoid overworking the mixture as this can make the kebabs tough. For best results, let the mixture rest for about 15-20 minutes before shaping into patties. This allows the flavors to meld together and makes the kebabs easier to shape.

• ground beef - Substitute with ground lamb: Ground lamb has a similar texture and a rich flavor that complements the spices used in chapli kebabs.

• ground beef - Substitute with ground chicken: Ground chicken is a leaner option and can absorb the spices well, making it a good alternative.

• finely chopped onion - Substitute with shallots: Shallots have a milder flavor and can add a subtle sweetness to the kebabs.

• crushed coriander seeds - Substitute with ground coriander: Ground coriander can provide a similar flavor profile, though it may be slightly less intense.

• crushed cumin seeds - Substitute with ground cumin: Ground cumin offers the same earthy flavor and is more readily available in most kitchens.

• red chili flakes - Substitute with cayenne pepper: Cayenne pepper can provide a similar level of heat and spice to the kebabs.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add moisture to the mixture.

• finely chopped tomato - Substitute with tomato paste: Tomato paste can provide a concentrated tomato flavor and help bind the mixture.

• chopped fresh cilantro - Substitute with chopped fresh parsley: Fresh parsley can offer a similar fresh, herbaceous note to the kebabs.

• cornmeal - Substitute with breadcrumbs: Breadcrumbs can help bind the mixture and provide a similar texture.

• beaten egg - Substitute with flaxseed meal and water mixture: A mixture of flaxseed meal and water can act as a binding agent for those avoiding eggs.

• oil - Substitute with ghee: Ghee can provide a rich, buttery flavor and is traditional in many South Asian recipes.

• To store leftover chapli kebabs, allow them to cool to room temperature first. This prevents condensation, which can make them soggy.
• Place the cooled kebabs in an airtight container. If stacking, separate each layer with parchment paper to prevent sticking.
• Store the container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through, or in the oven at 350°F for about 10 minutes.
• For freezing, lay the uncooked kebabs on a baking sheet lined with parchment paper. Ensure they are not touching each other.
• Freeze the kebabs for about 1-2 hours, or until they are solid. This step prevents them from sticking together.
• Once frozen, transfer the kebabs to a freezer-safe bag or container. Label with the date for easy tracking.
• Frozen chapli kebabs can be stored for up to 3 months. When ready to cook, thaw them in the refrigerator overnight.
• Cook the thawed kebabs as per the original recipe instructions. If cooking from frozen, increase the frying time slightly to ensure they are cooked through.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the chapli kebabs on a baking sheet lined with parchment paper.
  3. Cover the kebabs with aluminum foil to prevent them from drying out.
  4. Heat for about 10-15 minutes, or until they are warmed through.
  5. Remove the foil for the last 2-3 minutes to let the kebabs regain some crispiness.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of oil to the pan.
  3. Place the chapli kebabs in the skillet and cover with a lid.
  4. Heat for about 3-4 minutes on each side, or until they are thoroughly warmed.
  5. Remove the lid for the last minute to allow any excess moisture to evaporate.

• Microwave Method:

  1. Place the chapli kebabs on a microwave-safe plate.
  2. Cover them with a damp paper towel to keep them moist.
  3. Microwave on medium power for 1-2 minutes, checking halfway through.
  4. If needed, continue to heat in 30-second intervals until warmed through.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the chapli kebabs in the air fryer basket in a single layer.
  3. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Check for desired warmth and crispiness before serving.

• Grill Method:

  1. Preheat your grill to medium heat.
  2. Lightly oil the grill grates to prevent sticking.
  3. Place the chapli kebabs on the grill.
  4. Heat for about 2-3 minutes on each side, or until they are warmed through and have grill marks.
  5. Serve immediately for the best texture and flavor.

• Mixing bowl: A large container to combine all the ingredients thoroughly.

• Knife: Essential for finely chopping the onion and tomato.

• Cutting board: Provides a safe surface for chopping vegetables.

• Measuring spoons: Used to measure out the spices accurately.

• Frying pan: Necessary for cooking the patties to a golden brown perfection.

• Spatula: Helps in flipping the patties while frying.

• Paper towels: Used to drain excess oil from the fried patties.

• Plate: For placing the patties after they are cooked and drained.

• Whisk: Useful for beating the egg before adding it to the mixture.

Prepare ingredients in advance: Chop the onion, tomato, and cilantro ahead of time and store them in the fridge.

Use a food processor: Quickly mix the ground beef and other ingredients using a food processor.

Pre-shape patties: Form the patties and layer them with parchment paper, then refrigerate until ready to cook.

Batch frying: Fry multiple patties at once in a large pan to save time.

Use a non-stick pan: A non-stick pan requires less oil and makes cleanup faster.