Go Back
Beef Chapli Kabab - Cooking with Kawish

Beef Chapli Kabab

Beef Chapli Kabab is a popular Pakistani dish that originated in Peshawar, known for its unique flavor and tender texture. This recipe is a restaurant-style version of the dish, made with a combination of beef, spices, and herbs. The result is a flavorful and aromatic kabab that is sure to impress.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 Persons
Course: Main Course
Cuisine: Pakistani, Peshawari (Restaurant Style)
Calories: 420
Ingredients Method Video Notes

Ingredients
  

  • 750 g beef mince shoulder or brisket, medium-fine cut
  • 100 g beef fat charbi, finely chopped
  • 1 tbsp fresh ginger paste
  • 1 tbsp fresh garlic paste
  • 1 large onion finely chopped
  • 2 large tomatoes finely chopped
  • 1 egg for glaze — NOT in mixture
  • 1 tsp cumin seeds coarsely crushed
  • 1 tsp coriander seeds coarsely crushed
  • 1 tsp red chili powder
  • 1 tsp garam masala powder
  • 1 tsp black pepper freshly ground
  • 1 tsp salt
  • 2-3 green chilies finely chopped
  • Oil for shallow frying
  • Fresh coriander for garnish

Method
 

Step 1: Prepare the Base
  1. In a large bowl, combine beef mince with 100g finely chopped beef fat,
  2. ginger-garlic paste, and salt. Mix gently with your hands for 2 minutes.
Step 2: Add Spices
  1. Add crushed cumin, coriander, red chili powder, garam masala, and black
  2. pepper. Mix well until spices are evenly distributed.
Step 3: Add Fresh Aromatics
  1. Add finely chopped onion, tomatoes, and green chilies. Knead the mixture
  2. firmly for 10-15 minutes until smooth and slightly sticky.
Step 4: Rest and Shape
  1. Cover the bowl with cling film and refrigerate for 30 minutes. Then
  2. divide into 6-8 portions and shape each into a flat, round patty about
  3. 1 cm thick.
Step 5: Fry and Glaze
  1. Heat oil in a wide tawa on medium heat. Fry kababs 4-5 minutes per side
  2. until deep golden brown. In the last minute, beat one egg in a bowl and
  3. brush over each kabab for the signature Khan Jee glaze. Serve hot with
  4. naan, sliced onions, and mint chutney.

Video

Notes

For juicier kababs, use beef with 20% fat or add 100g extra charbi. The
egg glaze is Khan Jee's signature — brush it over hot kababs right before
serving, don't mix it into the meat. Best served fresh but uncooked shaped
patties freeze well for up to 2 months.