Chapli Kebab

Background

Chapli Kebab is a hallmark of the northwestern subcontinent’s street food culture, famed for its wide, thin shape, crisp edges, and aromatic spice profile. Traditionally cooked on large griddles in bustling markets, the kebab’s sizzle and smoky aroma draw crowds and define the experience as much as the flavors themselves.

The name is often traced to words meaning “flat” or “slipper-shaped,” a nod to its distinctive form. Over time, it has traveled from mountain passes to city stalls and home kitchens around the world, where cooks adapt texture and heat to personal taste while preserving the kebab’s signature balance of crunch, juiciness, and complexity.

Ingredients

• 500 g ground beef, with some fat
• 1 small onion, finely chopped
• 1 medium tomato, deseeded and minced, plus thin slices for pressing into patties
• 1–2 green chili, finely chopped
• 3 cloves garlic, grated
• 1 thumb ginger, grated
• 2 tbsp chopped cilantro
• 1 tbsp chopped mint
• 1 egg
• 2 tbsp cornmeal
• 2 tbsp gram flour
• 1 tbsp crushed coriander seed
• 1 tsp ground cumin
• 1 tsp freshly ground black pepper
• 1 tsp red chili flakes
• 1 tbsp crushed pomegranate seed
• 1/2 tsp ajwain
• 1 1/2 tsp salt, or to taste
• oil for shallow-frying
• Wedges of lemon to serve

Preparation

1. In a large bowl, combine ground beef, onion, tomato, green chili, garlic, ginger, cilantro, mint, egg, cornmeal, gram flour, coriander seed, cumin, black pepper, red chili flakes, pomegranate seed, ajwain, and salt until evenly distributed.
2. Mix just until the mixture holds together; avoid overworking so the patties remain tender.
3. Divide into equal portions, then flatten each into a wide, thin patty; press a thin slice of tomato into the surface of each if you like.

Cooking

1. Set a heavy skillet over medium heat and add a generous film of oil.
2. When the oil shimmers, lay in the patties without crowding; let them sizzle until the edges are crisp and the underside is deeply browned, then flip once.
3. Spoon hot oil toward the edges as they cook so the rims turn crunchy; transfer to a rack to drain.
4. Cook the remaining patties, adding more oil as needed.

Serving

Serve the kebabs with flatbread, salad, and a squeeze of lemon; add rings of onion and fresh slices of tomato if desired.

Notes and Variations

• For a bolder aroma, lightly toast the coriander seed and cumin before crushing.
• Adjust heat by increasing or reducing the red chili flakes and black pepper.
• If the mixture feels wet, add a little more gram flour or cornmeal; if it feels tight, loosen with a splash of beaten egg.
• Balance tang by sprinkling extra crushed pomegranate seed or a touch more lemon at the table.
• Taste and fine-tune salt right before shaping.