Authentic Beef Chapli Kebabs

Pakistan is home to the most flavourful, delicious food. And these Authentic Beef Chapli Kebabs are just one of those dishes I prefer to make at home. The recipe is so easy but really hits the spot. I serve them with coriander mint raita and fresh, hot naan! If you want to make these beef chapli kebabs, I recommend that you follow the instructions and get all the ingredients to the letter, so that you can make the best beef chapli kebabs at home. You can easily find all the spices from Pakistani market. 

Preparation Time 20 minutes 

Marination Time overnight 

Cook Time 20 minutes 

Yields 8-12 kebabs 

Ingredients 

2 tablespoons oil 

2 eggs- beaten 

3 Onions- medium, peeled 

5-6 green chillies 

500 grams beef mince plus 30% fat 

1 tablespoon garlic paste 

1 tablespoon ginger paste 

2 tablespoons fresh coriander- chopped 

1 tablespoons dried pomegranate seeds- crushed- optional 

1 1/2 tablespoons coriander seeds- crushed 

1 tablespoon red chilli flakes

1 teaspoon cumin powder 

1/2 tablespoon salt 

1 teaspoon garam masala powder 

1 1/2 teaspoon ajwain/ carom seeds 

1 teaspoon black pepper 

1 egg 

1 cup maize flour/ makai atta 

2 medium tomatoes- deseeded and chopped 

1/2 kg lamb/ beef fat 

1 tomato- sliced 

https://www.youtube.com/watch?v=ZE69hFie3SE

Instructions 

1. Cook the beaten eggs on both sides then set the omelette aside to cool for later. 

2. Blitz the onion in a food processor until smooth. Squeeze the water out of the onion and discard the onion water. Set the onion pulp aside. 

3. Blitz the green chillies in the food processor until smooth. Don’t remove the water. Just place the green chillies in a bowl aside. 

4. In a large bowl, combine the mince, onion, green chillies, ginger paste, garlic paste, fresh coriander, dried pomegranate seeds, coriander seeds, crushed red chilli flakes, cumin powder, salt, garam masala powder, carom seeds and black pepper. Mix well. 

5. Add the beaten egg and mix it in. Then mix in the maize flour until well combined. Set the mixture In the fridge to marinate overnight. 

6. The next day before frying, add the chopped tomatoes and the egg omelette. Mix it in until well combined. Chill the mixture for 30 minutes. 

7. Once you are ready to cook, place the beef fat in the frying pan, allowing it to melt on a low heat. Remove the fat muscle trimmings and set that aside. 

8. Dip hands in water and shape the kebabs. You will be able to make 8 kebabs from this mixture. Add a tomato slice on the top of the kebab and press it in. 

9. Fry the beef chapli kebabs on a low heat for 5-6 minutes on each side until cooked through.