How to make easy chapli kebab. A nice and easy recipe for tasty chapli kebab or kabab with heaps of flavor. Chapli kebabs are a type of kebab popular in parts of south East Asia. They are made using minced/ground meat which include beef, chicken or mutton. The minced/ground meat is mixed in with spices, onions and herbs to give the kebab a unique flavor. The mixture is then flattened down to make a patty. The name chapli refers to the flattened shape of the kebab. The kebabs are then shallow fried in hot oil.

Chapli kebabs make a great appetizer with favorite dipping sauces. Some even like to have it with pilau rice as a main dish. They are easy to make and perfect for parties and gatherings. They taste super good and once fried up look deliciously appetizing too.

You can even get store bought mix for chapli kebabs in most supermarkets and these are versatile for quick food prep. But there is a huge difference in flavors when you make your own! Here I have a chapli kebab recipe that I make from scratch and it actually taste even better than the ready mixes. The use of fresh ingredients and a good selection of spices give this recipe an awesome flavor and you will just want to have more of it….

More about this chapli kebab recipe

In this recipe I use minced/ground beef. The process is pretty simple where by I add all the ingredients into the minced/ground beef and give everything a good mix. It’s best to use your hands here just so everything is well incorporated( you can use food gloves) . One extra ingredient I use is tomato ketchup, this just gives the kebabs a greater depth of flavor and blends into the mixture nicely.

To make sure that these chapli kebabs have the best of flavor its ideal to leave this mixture in the fridge overnight or even for 2-3 hours. This will give the chapli kebabs a even more robust flavor and keep the kebabs nice and moist once cooked. Just before shaping the kebabs out add a beaten egg to the mixture, this will help to bind everything together.

The mixture is then divided into equal sized balls and flattened out by pressing the kebab together with both hands. Then your all done and ready to fry!

You can shallow fry these chapli kebabs in hot oil for 2-3 minutes per side until nice and brown. You can also grill them too.

Enjoy!!!

How To make Easy Chapli Kebab/Kabab

Recipe by Shema Course: AppetizersCuisine: Afghan/PakistaniDifficulty: Easy

Servings

12

Kebabs

Prep time

10

minutes

Cooking time

5

minutes

Easy Recipe For Chapli Kebab/Kabab

Ingredients

• 2 lbs/1 kg minced/ground beef/chicken/lamb

• 1 large onion finely chopped

• 1 tablespoon of minced garlic

• 1 tablespoon of minced ginger

• 3-4 green chilies finely chopped

• Handful of fresh chopped cilantro/coriander leaves

• 1 and a half teaspoons of salt (Adjust accordingly after test frying one kebab)

• 1/2 teaspoon of turmeric powder

• 1 and a half teaspoons of chili powder

• 1 and a half teaspoons of coriander powder

• 1 teaspoon of cumin powder

• 1 teaspoon of garam masala powder

• 1 and a half teaspoons of roughly crushed whole coriander seeds

• 1 teaspoon of crushed red chili flakes

• 1/2 teaspoon of ground nutmeg

• 1/2 teaspoon of ground mace

• 2 teaspoons of mint chutney or fresh finely chopped mint leaves

• 1 teaspoon of whole fennel seeds

• 2 tablespoons of tomato ketchup

• 1 beaten egg

• Oil to fry chapli kebabs

Directions

• Add the minced/ground beef to a large mixing bowl
• Add in all the ingredients to the minced/ground beef apart from the beaten egg and oil
• Mix everything in really well, use your hand (food gloves if preferred) for a thorough mix
• Cover with plastic wrap and leave to marinate for 30-40 minutes (at room temperature) or even overnight in the refrigerator for a more intense flavor
• Bring the mixture to room temperature if the mixture is kept in the refrigerator overnight
• Add in the beaten egg and again use your hand to mix well and incorporate the beaten egg throughout the mixture
• Use your hands to equally divide the mixture into balls (rough guide, make them a little big in size) remember these patties will shrink a little when frying. Use both hands to flatten the ball mixture down
• Place them on parchment paper for easy batch making
• Heat oil (2-3 tablespoons) on a griddle pan, make sure to heat the oil up for a minute or 2 before adding in the chapli kebabs
• Fry the kebabs on a medium high heat for 2-3 mintutes on one side then flip over to fry the other side for an additional 2-3 mintutes
• Kebabs should turn a nice brown color
• Transfer them onto a kitchen towel to absorb any excess oil
• Serve chapli kebabs kababs hot with rice, naan or choice of sauces
• Enjoy!!!

Notes

• Best served hot, leftovers can be kept in the refrigerator for 3-4 days.

Check out my recipe for Bangladeshi beef jali kebabs/kababs.