4.0/5 rating (42 votes)

Chapli Kebabs

Tangy Beef Patties

  • Heat Medium
  • Serves 4
  • Dietary Info LACTOSE-FREE
  • Prep 10 mins
  • Cook 10 mins
Chapli Kebabs

Spicy beef kebabs flavoured with dry tangy pomegranate seeds and coriander

Hari says

The word kebab comes from the Arabic language and refers to cooking or burning on an open fire. It's thought that soldiers would cook meat by wrapping it onto their swords and putting the swords over the camp fires. This was a means of just eating for them but it gave the food a wonderful rustic flavour.

This kebab comes from Afganistan but is also popular in Pakistan and what is unique about it is that it is made purely with beef and contains some key ingredients from the region such as anardana (pomegranate seeds) and coriander seeds and it's this combination that give them a unique flavour. (You can make these with minced lamb as I do.)

The mixture is formed into a flat patty that is shaped like a flip flop or 'chapal' which is where it gets it's name from and should be served with fresh tomatoes and naan (or pitta bread).

  • Ingredients
  • Method
  • 500g ground beef
  • 4 tbsp whole wheat flour
  • 1 medium onion, finely chopped
  • 1 tsp chilli powder
  • 1 tsp cumin seeds
  • 1 tsp garam masala
  • 1 tsp salt
  • Handful fresh coriander, chopped
  • 2 green chillies, finely chopped
  • 1 tbsp coriander seeds, crushed
  • 1 tsp anardana (pomegranate seeds)
  • 2 medium tomatoes,chopped
  • Oil for frying


  1. Place the minced beef into a bowl.
  2. Crush the coriander, cumin and anardana seeds in a pestle and mortar or in a spice grinder and add to the bowl.
  3. Sprinkle in the flour and add the chopped onions, chopped chillies, tomatoes, coriander, garam masala, salt and chilli powder.
  4. Mix ingredient to combine all the flavours and form the mixture into flat patties about 1cm thick.
  5. Heat the oil in a pan and shallow fry them for about a minute then turn them over. Once cooked through place on some kitchen roll and serve with fresh naan, a red onion salad and yoghurt.

Nutritional information

Typical values* per Serving
Fat (g)8.0
of which saturates (g)0.7
Carbohydrates (g)4.9
of which sugars (g)2.5
Fibre (g)0.9
Protein (g)2.3
Salt (mg)1.6
*Based upon calculated values, supplied by myfitnesspal.com. The values here may not be 100% accurate because the recipes have not been professionally evaluated.

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Comments (4)

  • Shiplo Zaman

    Shiplo Zaman

    05 January 2018 at 10:28 |
    Thanks for this excellent and authentic recipe. Delicious and healthy too (low in carbohydrate)! We substituted the wheat flour for gram/besan flour which in my opinion improves the recipe.


    • Hari Ghotra

      Hari Ghotra

      08 January 2018 at 08:45 |
      Hi Shiplo Thanks so much for you comments - lovely to hear that you enjoyed the kebabs. Yes you can use gram flour like you said. Thanks for sharing your thoughts. Let me know what else you try from the website too. Thanks Hari


  • Hari


    06 March 2015 at 11:57 |
    That's wonderful! - I think these are really good so I'm please you agree. Keep in touch and let me know what you think of the beef ones.


  • Aida


    06 March 2015 at 11:48 |
    Hi Hari, I've made this yesterday, but with chicken instead of beef, and the flavours were very good. My husband was very happy with it and asked me to do it again but with beef, he says it's the original :)
    Thank you for your recipes :)


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