Beef Chapli Kababs by @samsweetandspicetreats
4 servings
🥩
500 g
Beef
🧅
1 medium
Onion
🍅
1 medium + 6 slices
Tomato
🌶️
1
Green chili
🌿
15 g
Coriander leaves
🧄
15 ml
Ginger garlic paste
🥚
1 large
Egg
🍛
20 g
Chapli kabab masala
Chop
onion
tomato
green chili
Finely chop the onion, tomato, green chili, and coriander leaves.
Beat
egg
Beat 1 egg in a small bowl until the yolk and white are fully combined.
Add
ground beef- onion
- tomato
Add 500 g ground beef to a large mixing bowl with the chopped onion, tomato, green chili, and coriander leaves.
- Add
ginger garlic paste- egg
Shan Chapli Kabab Masala
Add 1 tbsp ginger garlic paste, the beaten egg, and 2 tbsp Shan Chapli Kabab Masala to the beef mixture.
- Mix
- ground beef
- onion
- tomato
Mix the kabab mixture thoroughly by hand until the vegetables and seasoning are evenly distributed.
Cover- ground beef
Cover the bowl and rest the mixture for 120 min in the refrigerator so the flavors develop and the mixture firms up.
Divide
- ground beef
Divide the chilled mixture into 8 equal portions and shape each portion into a thin, flat round kabab.
Press
- tomato slices
Press 1 tomato slice onto the center of each kabab, if using.
Heat
neutral cooking oil
Heat 120 ml neutral cooking oil in a shallow frying pan over medium heat.
- Step
- ground beef
- neutral cooking oil
Shallow-fry the kababs in batches for 4 to 5 min per side until deeply browned and cooked through.
Transfer
chutney
salad
naan
Transfer the cooked kababs to a serving plate and serve immediately with chutney, salad, and hot naan.
Beef Chapli Kababs by @samsweetandspicetreats
4 servings
🥩
500 g
Beef
🧅
1 medium
Onion
🍅
1 medium + 6 slices
Tomato
🌶️
1
Green chili
🌿
15 g
Coriander leaves
🧄
15 ml
Ginger garlic paste
🥚
1 large
Egg
🍛
20 g
Chapli kabab masala
Preparation Steps
Step 1/11
Finely chop the onion, tomato, green chili, and coriander leaves.
Step 2/11
Beat 1 egg in a small bowl until the yolk and white are fully combined.
Step 3/11
Add 500 g ground beef to a large mixing bowl with the chopped onion, tomato, green chili, and coriander leaves.
Step 4/11
Add 1 tbsp ginger garlic paste, the beaten egg, and 2 tbsp Shan Chapli Kabab Masala to the beef mixture.
Step 5/11
Mix the kabab mixture thoroughly by hand until the vegetables and seasoning are evenly distributed.
Step 6/11
Cover the bowl and rest the mixture for 120 min in the refrigerator so the flavors develop and the mixture firms up.
Step 7/11
Divide the chilled mixture into 8 equal portions and shape each portion into a thin, flat round kabab.
Step 8/11
Press 1 tomato slice onto the center of each kabab, if using.
Step 9/11
Heat 120 ml neutral cooking oil in a shallow frying pan over medium heat.
Step 10/11
Shallow-fry the kababs in batches for 4 to 5 min per side until deeply browned and cooked through.
Step 11/11
Transfer the cooked kababs to a serving plate and serve immediately with chutney, salad, and hot naan.
Composition
Ingredients
Types
Ingredients
Notes
Allergens
Dietetics
Dietary regimen
Calories
420 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
2 hours 15 minutes
Cooking
15 minutes
Overall
2 hours 30 minutes
Difficulty
Level
Medium (2/4)
Steps
11 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@samsweetandspicetreats
Origin
Cuisine
Geographic
Pakistan, Lahore
Various
Aspect
Texture
Flavors
Other
Price
Medium
Recommended Preservation
fridge
Preservation Infos