Pakistani Chapli Kebab Recipe

Ground beef: The main protein for the kebabs, providing a rich and hearty base.

Onion: Adds moisture and a slight sweetness to the kebabs.

Cornmeal: Gives the kebabs a slight crunch and helps bind the mixture.

Ginger garlic paste: Provides a robust and aromatic flavor.

Crushed cumin seeds: Adds a warm, earthy flavor to the kebabs.

Crushed coriander seeds: Contributes a citrusy and slightly nutty taste.

Red chili flakes: Adds heat and a spicy kick to the kebabs.

Salt: Enhances the overall flavor of the dish.

Tomato: Adds moisture and a slight tanginess.

Cilantro: Fresh herb that adds a burst of flavor and color.

Mint: Fresh herb that adds a refreshing taste.

Egg: Helps bind the mixture together.

Oil: Used for frying the kebabs until golden brown.

When shaping the patties, ensure they are not too thick to allow even cooking. Press them gently to about half an inch thickness. This helps the Chapli Kebabs cook through without burning the exterior. Additionally, make a small indentation in the center of each patty with your thumb to prevent them from puffing up during frying.

• ground beef - Substitute with ground lamb: Ground lamb has a similar texture and rich flavor that complements the spices in the kebab.

• finely chopped onion - Substitute with finely chopped shallots: Shallots provide a milder and slightly sweeter taste compared to onions.

• cornmeal - Substitute with bread crumbs: Bread crumbs can help bind the mixture together and provide a similar texture.

• ginger garlic paste - Substitute with freshly grated ginger and minced garlic: Freshly grated ginger and minced garlic can provide a more intense and fresh flavor.

• crushed cumin seeds - Substitute with ground cumin: Ground cumin can be used if crushed cumin seeds are not available, though it may be slightly more potent.

• crushed coriander seeds - Substitute with ground coriander: Ground coriander can be used as a direct substitute, offering a similar flavor profile.

• red chili flakes - Substitute with cayenne pepper: Cayenne pepper can provide the same level of heat and spice as red chili flakes.

• salt - Substitute with soy sauce: Soy sauce can add a salty flavor along with a bit of umami, enhancing the overall taste.

• finely chopped tomato - Substitute with tomato paste: Tomato paste can provide a concentrated tomato flavor and help bind the mixture.

• chopped fresh cilantro - Substitute with chopped fresh parsley: Fresh parsley can offer a similar fresh and slightly peppery flavor.

• chopped fresh mint - Substitute with chopped fresh basil: Fresh basil can provide a sweet and aromatic flavor that complements the other ingredients.

• beaten egg - Substitute with plain yogurt: Plain yogurt can act as a binding agent and add moisture to the mixture.

• oil - Substitute with ghee: Ghee can provide a richer flavor and higher smoke point, making it ideal for frying.

• Allow the chapli kebabs to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the cooled chapli kebabs in an airtight container. If stacking, separate each layer with parchment paper to avoid sticking.
• Store the container in the refrigerator if you plan to consume the chapli kebabs within 3-4 days.
• For longer storage, wrap each chapli kebab individually in plastic wrap or aluminum foil. This helps maintain their shape and prevents freezer burn.
• Place the wrapped chapli kebabs in a freezer-safe bag or container. Label with the date to keep track of freshness.
• Freeze the chapli kebabs for up to 2-3 months. When ready to eat, thaw them in the refrigerator overnight.
• Reheat the chapli kebabs in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. Alternatively, you can reheat them in a skillet over medium heat until warm and crispy.
• Serve the reheated chapli kebabs with fresh naan, rice, and your favorite chutney for a delightful meal.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the chapli kebabs on a baking sheet lined with parchment paper.
  3. Cover the kebabs with aluminum foil to retain moisture.
  4. Heat for about 10-15 minutes or until they are warmed through.
  5. Remove the foil for the last 2-3 minutes if you want a slightly crispy exterior.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of oil to the pan.
  3. Place the chapli kebabs in the skillet and cover with a lid.
  4. Heat for about 3-4 minutes on each side, or until they are thoroughly warmed.
  5. If they seem dry, you can sprinkle a little water in the pan and cover immediately to create steam.

• Microwave Method:

  1. Place the chapli kebabs on a microwave-safe plate.
  2. Cover them with a microwave-safe lid or another plate to prevent drying out.
  3. Heat on medium power for 1-2 minutes.
  4. Check if they are heated through; if not, continue heating in 30-second intervals.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the chapli kebabs in the air fryer basket in a single layer.
  3. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Check for doneness and heat for an additional 1-2 minutes if necessary.

• Steaming Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the chapli kebabs in the steamer basket.
  3. Cover and steam for about 5-7 minutes or until they are heated through.
  4. This method helps retain moisture and keeps the kebabs tender.

• Mixing bowl: A large bowl used to combine all the ingredients together thoroughly.

• Knife: Essential for finely chopping the onion, tomato, cilantro, and mint.

• Cutting board: Provides a stable surface for chopping vegetables and herbs.

• Measuring spoons: Used to measure out the exact amounts of cornmeal, ginger garlic paste, cumin seeds, coriander seeds, red chili flakes, and salt.

• Frying pan: Used to fry the patties until they are golden brown and cooked through.

• Spatula: Helps in flipping the patties in the frying pan to ensure even cooking on both sides.

• Plate: Used to place the cooked patties once they are done frying.

• Paper towels: Useful for draining excess oil from the fried patties.

• Measuring cup: Used to measure the ground beef accurately.

• Whisk: Used to beat the egg before adding it to the mixture.

Prepare ingredients in advance: Chop the onion, tomato, cilantro, and mint ahead of time and store them in the fridge.

Use a food processor: Quickly mix the ground beef and other ingredients using a food processor to save time on manual mixing.

Pre-shape patties: Form the patties and store them in the fridge or freezer until ready to cook.

Batch cooking: Fry multiple patties at once to reduce overall cooking time.

Use a non-stick pan: A non-stick pan requires less oil and makes frying faster and easier.