Chapli Kebab
Peshawar on a griddle.
- Marinade
- 30 minutes to 4 hours
- Prep + cook
- 30 + 12 min
- Safe temp
- 71°C
- Yield
- 1 kg raw, serves 4
Wide, flat, coarse beef patties studded with tomato and crushed coriander seed, fried in their own fat until lace-edged and crisp. Traditionally cooked on a tawa in tallow, they also do beautifully on a flat plate over coals.
Method
- 1
Mix everything except the tomato slices and tallow. Knead 3 minutes. Chill 30 minutes to 4 hours.
- 2
Wet your palms and press about 110 g into a thin round, 12 to 14 cm across and around 1 cm thick.
- 3
Press a tomato slice into the centre of each.
- 4
Heat tallow in a wide tawa or griddle over strong coals or high gas until shimmering.
- 5
Fry 4 to 6 minutes per side, spooning fat over the top, until deep brown and lacy at the edges.
- 6
Check the thickest patty: 71°C in the centre. Drain briefly and serve hot.
71°C
Safe internal temperature
Minced beef or lamb must reach 71°C in the centre. Minced chicken must reach 74°C. Times above are estimates; a probe thermometer is the only reliable check.
USDA safe temperature chartPitmaster notes
- Coarse mince matters. Fine mince gives a dense burger, not a chapli.
- Anardana gives the signature tang. Do not skip it.
On the table
- Naan
- Yoghurt with mint
- Sliced onion with chilli
Keep the grill going
Goes well with
Naan for tikka and kebabs
Explore naan to serve alongside your BBQ on our sister site, doubleroti.si.