Chapli Kababs

Servings : Makes 12-15 kababs

Utterly delicious kababs that are soft and moist. They taste awesome with a side of salad or tomatoes and onions and some lemon squeezed on top! YUM!


  • 500 gm minced beef, all water squeezed out completely
  • 1 egg, lightly beaten
  • 1 egg, lightly cooked/scrambled with 1 tbsp. butter, then cooled
  • 1 finely chopped onion
  • 1 tsp. cumin powder
  • 1 tsp. coriander powder
  • 2 green chillies, chopped
  • 1/2 tsp. red chilli flakes (optional)
  • 1/4 tsp. garlic paste
  • 1/4 tsp. ginger paste
  • 2 medium tomatoes, seeds removed then chopped
  • salt to taste
  • 1/2 tsp black pepper powder
  • 2 tbsp. fresh coriander leaves
  • 2-3 tbsp. cornmeal, rice flour or breadcrumbs


Mix everything together then refrigerate the mixture for half an hour. If you leave them too long, the tomatoes will release water and make the kababs soggy, so they will end up breaking in the oil. You can even shape the patties and place them on a tray, then stick the tray in the freezer for half an hour so they firm up. Then proceed to fry them directly from the freezer…this helps maintain their shape. 🙂

Heat a small non-stick frying pan with 2-3 inches of oil, shape the patties flat and round. Fry them on high heat first then lower the heat to medium low and continue cooking the kababs until the color is nice and dark. Turn them over carefully and cook the other side. Try not to crowd the pan, it will be easier to turn if you do 2-3 at a go. Remove and drain on kitchen towels. Drizzle some lemon juice on them before serving. Serve with onions, tomatoes and/or a salad.

Enjoy! 🙂

35 thoughts on “Chapli Kababs
35 Replies

Leave a Reply