Let’s talk about Chapli Kabab – a delicious dish from the Khyber Pakhtunkhwa province of Pakistan. These are juicy, flat meat patties made with ground lamb or beef mixed with spices and herbs. The name “Chapli” comes from their flat, slipper-like shape. People enjoy Chapli Kababs as a snack or part of a main meal, often served with naan bread, yogurt sauce (raita), and salad.

To make Chapli Kababs, you mix ground meat with finely chopped onions, tomatoes, green chilies, fresh coriander (cilantro), and a blend of spices. Then, you shape this mixture into flat patties and fry them until they’re golden brown and cooked through.

The secret to their amazing taste is the unique spice blend, which typically includes cumin, coriander, red chili powder, turmeric, and garam masala. Some versions might even include pomegranate seeds or dried pomegranate powder to boost the flavor.

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What makes Chapli Kababs special is the smoky and rich flavor, thanks to the use of ghee (clarified butter) or oil during cooking. These fats also keep the kababs moist and tender.

Whether you eat Chapli Kababs on your own or as part of a bigger meal, you’ll love their rich flavors and aromatic spices.

Ingredients beef chapli kabab

  • 500 grams of ground beef or lamb
  • 1 medium onion, finely chopped
  • 2 green chilies, finely chopped
  • 2 tomatoes, deseeded and finely chopped
  • 1/4 cup fresh coriander (cilantro), chopped
  • 2 tablespoons ginger-garlic paste
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon red chili powder (adjust to taste)
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon garam masala
  • 1 tablespoon dried pomegranate seeds or powder (optional)
  • Salt to taste
  • 2 tablespoons oil or ghee (clarified butter) for cooking
  • Fresh lemon wedges, for serving

Instructions for chapli kabab

  • In a big bowl, mix together the ground meat, chopped onions, tomatoes, green chilies, fresh coriander, ginger-garlic paste, ground cumin, ground coriander, red chili powder, turmeric powder, garam masala, dried pomegranate seeds or powder (if using), and salt. Mix well until everything is evenly combined.
  • Let the mixture rest for about 30 minutes to let the flavors meld together.
  • After resting, take a handful of the mixture and shape it into a flat patty, about 1/2 inch thick. Repeat with the remaining mixture.
  • Heat ghee (clarified butter)  in a frying pan or skillet over medium heat.
  • Carefully place the shaped kababs in the hot oil and cook for about 3-4 minutes on each side, or until they turn golden brown and are cooked through.
  • Once cooked, remove the kababs from the pan and place them on a paper towel to get rid of any extra oil.


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