Pakistani Chapli Kabab Spicy Minced Meat (Printable)
Traditional spiced minced meat patties with crispy edges, aromatic spices, and juicy texture. Perfect with naan bread.
# What You'll Need:
→ Meats
01 - 1.1 lbs ground beef or lamb (20% fat preferred)
→ Vegetables
02 - 1 medium onion, finely chopped
03 - 2 medium tomatoes, deseeded & finely chopped
04 - 2 green chilies, finely chopped
05 - 1 bunch fresh coriander, chopped
06 - 2 tbsp fresh mint leaves, chopped
→ Spices & Seasonings
07 - 2 tsp crushed coriander seeds
08 - 1½ tsp cumin seeds, roasted & crushed
09 - 1 tsp red chili flakes
10 - 1½ tsp salt (or to taste)
11 - 1 tsp garam masala
12 - 1 tsp dried pomegranate seeds (anardana), crushed
13 - ½ tsp black pepper
14 - 1 tsp paprika (optional)
15 - 1 tbsp ginger-garlic paste
→ Binding & Extras
16 - 1 egg
17 - 3 tbsp cornmeal or gram flour (besan)
18 - 2 tbsp corn oil or ghee (for frying)
# How To Make It:
01 - In a large mixing bowl, combine ground meat, onions, tomatoes, green chilies, coriander, mint, ginger-garlic paste, and all spices.
02 - Add egg and cornmeal or gram flour to the mix. Knead gently with hands until well combined. Do not overwork the meat.
03 - Cover and chill the mixture for 15 minutes to firm up the texture.
04 - Grease your palms, then take a large lemon-sized portion and flatten it into a patty (about 0.4 inch thick and 3–4 inches across). Make all patties in advance.
05 - Heat oil or ghee in a large frying pan over medium heat.
06 - Shallow-fry the kababs, turning once, until golden brown and cooked through, about 3–4 minutes per side.
07 - Remove onto paper towels to drain excess oil.
08 - Serve hot with naan, chutney, and a fresh salad.
# Expert Hints:
01 -
- The contrast between shatteringly crisp edges and tender, spiced center creates an irresistible texture that keeps everyone reaching for more
- These kababs freeze beautifully and taste even better when made ahead, letting the spices develop deeper overnight
02 -
- Overworking the meat mixture is the most common mistake, mix just until combined and no more
- The chilling step is not optional, warm mixture will stick to your hands and fall apart in the pan
03 -
- A quick dab of the smoking charcoal technique on cooked kababs adds that authentic tandoor flavor home cooks struggle to replicate
- The pomegranate seeds are worth seeking out at specialty markets, they provide the distinctive tang that sets Chapli kababs apart from all others