Beef Chapli Kababs
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Recipe Intro From myuniversalkitchen
These crispy, juicy chapli kababs are packed with bold spices and fresh herbs, making them a standout addition to your weeknight rotation. Whether you serve them with naan, rice, or chutney, they bring serious flavor with minimal effort. Pro tip: make extra, the leftovers are even better the next day.
- Recipe Card
Recipe Card
ingredients
- 2 pounds lean ground beef
- 1 1/2 teaspoons kosher salt
- 1 teaspoon crushed black pepper
- 1 tablespoon crushed red chili flakes
- 1 tablespoon paprika
- 1/2 teaspoon turmeric
- 1 1/2 tablespoons ground coriander
- 1 tablespoon sumac or dried pomegranate powder
- 1 heaping tablespoon ginger garlic paste
- 3 tablespoons roasted gram flour, for binding
- 1 tablespoon softened unsalted butter
- 2 large eggs
- 1 medium onion, finely chopped
- 1 cup freshly chopped cilantro, plus more for garnish
- 2 - 3 green chilies, finely chopped
- 2 ripe Roma tomatoes, finely chopped
- Neutral oil, for frying
- Fresh lemon juice, for serving
Method
Step 1
In a large bowl, combine all ingredients. Mix thoroughly until the mixture is uniform. Cover and refrigerate for at least 1 hour to let the flavors meld.
Step 2
Heat a skillet over medium-high heat and add a thin layer of oil. Cook a small tester kabab first to check seasoning, adjusting as needed.
Step 3
Lightly oil your hands and shape the mixture into flat patties. Place on the hot skillet, gently flattening if needed.
Step 4
Fry for 4–5 minutes per side, until nicely browned and cooked through.
Step 5
Finish with a squeeze of lemon and a sprinkle of cilantro. Serve warm with naan, rice, chutney, and salad.