Pakistani Chapli Kebab

Juicy and Tender Chapli kebab that are so easy to make. Perfectly spiced and packed with flavour, you will love this recipe ! These Pakistani Chapli Kebab are perfect for any occasion or barbeque.

Crispy on the outside, juicy on the inside, these Pakistani Chapli Kebabs are a flavour-packed delight you can make at home. Infused with aromatic spices, fresh herbs, and a hint of tangy tomato, they’re perfect for barbecues, weeknight dinners, or festive gatherings. This easy homemade Chapli Kebab recipe is a must-try for anyone craving authentic Pakistani flavours without spending hours in the kitchen.

What is Chapli Kebab?

Chapli Kebab is a spiced minced meat patty that’s pan-fried to perfection – charred and crispy on the outside, yet tender and juicy on the inside. Traditionally made with ground beef or mutton, these kebabs are seasoned with a blend of aromatic spices, fresh herbs, and tomatoes for a burst of flavour in every bite.

Originating from the Khyber Pakhtunkhwa province in Northern Pakistan, Chapli Kebabs have become a beloved dish across the country and throughout the Indian subcontinent, often enjoyed with naan, chutney, or as part of a barbecue feast.

Ingredients for Chapli Kebab

Here are the ingredients you need to make chapli kebab

• Mince – traditionally they are made from beef or sometimes lamb mince. The mince shouldn’t be fat free, it should have at least 20% of fat content. The lean meat makes the kebabs dry and chewy.

• Spices – The spices used are Red chilli powder, turmeric, cumin powder, garam masala, crushed red chilli, coriander seeds and anar dana( dried pomegranate Seeds).The anar dana( dried pomegranate Seeds) is available from Indian/Pakistani grocery stores. I wont say its not essential but if you cant find it all, you can skip it. But anar dana( dried pomegranate Seeds) gives slightly tangy taste and adds nuttiness to the kebabs.

• Tomatoes, onions, chillies and corriander should be very finely chopped. You dont want chunks of these in your kebabs and secondly the kebabs might break apart.

• Egg and Besan (Garam Flour) is used to bind the mince mixture together and prevents the kebabs from breaking. If Gram Flour is unavailable you can substitute it with cornflour. Although the flavours of garam flour and Corn flour are really different, but that’s in case you don’t have garam flour available at your hands at all.

• Butter also helps keep kebabs moist and soft.

HOW TO MAKE CHAAPLI KEBAB?

Mix the Ingredients – In a large bowl, combine the mince with all the spices, finely chopped vegetables, herbs, egg, gram flour, and butter.

Knead the Mince – Using clean hands, knead the mixture for about 10 minutes. This helps the spices absorb fully into the meat and improves the texture of the kebabs.

Rest the Mixture – Cover the bowl and refrigerate for at least 3–4 hours (or overnight for deeper flavour). Chilling also helps the patties hold their shape while cooking.

Shape the Patties – Roll the mixture into balls, then flatten them into thin, round patties. They may look large at first, but remember they will shrink slightly during cooking.

Cook the Kebabs – Heat a shallow layer of oil in a pan over medium heat. Fry the patties until they’re golden brown and crispy on the outside, and cooked through on the inside – about 3–4 minutes per side.

CAN CHAPPLI KEBAB BE GRILLED?

Technically, yes – but it’s not the best cooking method for this recipe. Chapli Kebabs are traditionally shallow-fried, which gives them their signature crispy edges and juicy centre. Grilling them directly over charcoal or on an electric grill can cause them to dry out or fall apart because of their softer texture and higher fat content.

If you’re looking for kebabs that hold up perfectly on the grill or barbecue, try making Seekh Kebabs. they’re meant for skewering and cooking beautifully over open flames.

WHAT MAKES CHAPLI KEBAB HARD?

The most common reason Chapli Kebabs turn out hard is excess water in the mince. Too much moisture causes the kebabs to shrink during cooking, resulting in a dense, chewy texture.

To avoid this:

• Use fresh mince whenever possible.
• If using frozen mince, thaw it in a colander to let the liquid drain.
• Gently squeeze out any remaining water before mixing in the spices and other ingredients.

Keeping the mince dry ensures your Chapli Kebabs stay juicy, tender, and full of flavour.

WHY DO CHAPLI KEBAB BREAK?

Chapli Kebabs often break apart during cooking due to excess moisture in the mixture, which weakens the binding. To keep your kebabs intact:

• Use egg and gram flour (besan) as binding agents—they help hold the mince mixture together firmly.
• Make sure to knead the mixture well and shape the patties tightly without any cracks or gaps.
• Cracks in the patties cause them to break apart when frying in hot oil.

Proper binding and careful shaping ensure your Chapli Kebabs stay whole, juicy, and crispy every time.

WATCH HOW TO MAKE PAKISTANI CHAPLI KEBAB

FREEZING AND STORING CHAPLI KEBAB

Freezing and Storing Chapli Kebabs

Chapli Kebabs freeze exceptionally well, making them a great make-ahead option for busy days. You can freeze them either raw or cooked:

Freezing Raw Chapli Kebabs

Shape the kebab patties and place them on a tray lined with parchment paper. Freeze until firm (about 1–2 hours), then transfer the patties into an airtight container or a zip-lock bag. When ready to cook, thaw slightly and fry as usual.

Freezing Cooked Chapli Kebabs

Wrap the cooked kebabs tightly in foil or cling wrap, then store them in an airtight container or zip-lock bag. To reheat, microwave on medium power or warm gently in a pan with a little oil over low heat until heated through.

Freezing helps preserve the flavour and texture, so you can enjoy delicious Chapli Kebabs anytime!

WHAT TO SERVE WITH CHAPLI KEBAB?

Chapli Kebabs are delicious on their own, especially when paired with refreshing mint chutney or a cool mint yogurt dip. To turn them into a full meal, serve them alongside warm naan and a fresh salad.

For a quick and satisfying lunch, you can also sandwich these flavorful patties in burger buns or between slices of bread.

These kebabs also go really well with rice. Try them with Pea Pulao or Chicken Biryani

OTHER KEBAB RECIPES TO TRY

Do try this recipe and let me know how it turned out in the comments below! I’d love to hear your feedback.