Chapli kebab
Non-vegetarian
چپلي کباب · Chapli kabab
Large, flat minced-beef patties studded with crushed coriander seed, chilli flakes, onion and tomato, shallow-fried until crisp at the edges. The famous street kebab of Peshawar.
Chapli kebab is a Pakistani main course, ready in about 1 hour and made with ground beef, ground coriander and red chilli flakes. It serves 4 and is rated easy to cook.
- Prep
- 20 min
- Cook
- 20 min
- Rest
- 20 min
- Total
- 1 h
- Serves
- 4
- Level
- Easy
- Calories
- 398
Method
Step 1
Mix the beef with the onion (opens in a new tab), chopped tomato (opens in a new tab), chilli, ginger, garlic (opens in a new tab), coriander, crushed coriander seed, cumin (opens in a new tab), chilli flakes (opens in a new tab), pepper (opens in a new tab), lemon juice (opens in a new tab) (or crushed anardana), egg (opens in a new tab), chickpea flour (opens in a new tab) and salt. Knead for 2 minutes until sticky.
- 8 min
Food safety: Wash hands after handling raw meat and egg.
How it looks · Photo: Klaus Nielsen on Pexels Step 2
Chill the mixture for 20 minutes so it firms up.
- 20 min
Step 3
With wet hands, shape 8 thin, wide patties about 1 cm thick. Press a tomato (opens in a new tab) slice into the centre of each, if using.
- 5 min
Step 4
Heat the oil in a wide frying pan over medium-high heat. Fry the kebabs in batches, 3–4 minutes per side, until deep brown and crisp at the edges and cooked through.
- 16 min
- medium-high heat
- Frying pan / skillet (opens in a new tab)
Food safety: Cook minced beef until no pink remains in the centre (71 °C).
About this dish
- Origin
- Peshawar, Khyber Pakhtunkhwa, Pakistan · Well documentedAlso popular in AfghanistanMore food from Pakistan
- Dish
- Lunch · Dinner · Snack · Main courses · Street food · Grills & kebabs
- Cooking method
- Shallow-fried, Pan-fried
- Taste
- spicy (chilli heat), savoury, aromatic / warmly spiced, herby
- Diet
- No gluten ingredients · Dairy-free · No nut ingredients · Keto-style · Low-carb · High-proteinWorked out from the ingredients. How labels work
All labels
Non-vegetarian · No gluten ingredients · Dairy-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Keto-style · Low-carb · High-protein · Calorie-conscious - Good for
- Street food · Make-ahead · Freezer-friendly
- Cook more with
- Ground beef · Ground coriander · Red chilli flakes · Onion · Tomato · Green chilli
- Techniques
- Pan-frying · Shallow-frying · Kneading
Allergens
- Contains: Eggsfrom egg
Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.
Nutrition
398 kcal per serving
Estimated1 serving ≈ 175 g · recipe makes 4
Where the energy comes from
- Protein 27%
- Carbohydrate 9%
- Fat 64%
| Nutrient | Per serving | Per 100 g |
|---|---|---|
| Energy | 398 kcal | 228 kcal |
| Protein | 26.7 g | 15.3 g |
| Carbohydrate | 9.1 g | 5.2 g |
| Net carbohydrate | 6.9 g | 3.9 g |
| Sugars | 2.7 g | 1.6 g |
| Added sugars | 0 g | 0 g |
| Fibre | 2.2 g | 1.3 g |
| Fat | 28.3 g | 16.2 g |
| Saturated fat | 8.2 g | 4.7 g |
| Trans fat | 1.1 g | 0.6 g |
| Cholesterol | 132 mg | 75 mg |
| Sodium | 691 mg | 395 mg |
| Salt equivalent | 1.7 g | 1 g |
Vitamins & minerals per serving
- Potassium
- 609 mg
- Calcium
- 61 mg
- Iron
- 3.9 mg
- Magnesium
- 46 mg
- Vitamin A (RAE)
- 58 µg
- Vitamin C
- 17 mg
- Vitamin D
- 0.4 µg
- Vitamin B12
- 2.8 µg
- Folate (DFE)
- 39 µg
How these numbers were made
- Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
- Optional ingredients are not included: tomato.
- Red chilli flakes: Ground cayenne (FDC 170932) used as a stand-in for dried chilli flakes such as pul biber or Aleppo pepper.
- “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
- Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.
Good to know
Tips
- Squeezing the moisture out of the onion and tomato stops the kebabs falling apart.
Common mistakes
- Making them too thick — chapli kebabs should be thin and wide, like a sandal (chappal).
Serve with
- Serve with naan, sliced onions, and a mint-yogurt chutney.
Storage
- Uncooked patties freeze well between sheets of baking paper for up to 2 months.
Reheating
- Reheat in a hot dry pan for 2 minutes per side.
Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated
Recipe DNA
How this dish is built
Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.
What the dish is built around
Main ingredient
- Ground beef500 g
- Tomato, deseeded and finely chopped1 piece · 120 g
- Lemon juice1 tbsp · 15 g
- Egg, beaten1 piece · 50 g
- Chickpea flour2 tbsp · 12 g
Reviews & corrections
Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.
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