Beef Chapli Kababs by @samsweetandspicetreats

2h30
Medium

4 servings

🥩

500 g

Beef

🧅

1 medium

Onion

🍅

1 medium

Tomato

🌶️

1

Green Chili

🌿

15 g

Coriander Leaves

🫚

15 ml

Ginger Garlic Paste

🥚

1 large

Egg

🧂

20 g

Chapli Kabab Masala

🍅

6 slices

Tomato

Preparation Steps

  1. Step 1/11

    Finely chop the onion, tomato, green chili, and coriander leaves.

    onion
    tomato
    green chili
    coriander leaves
    🔪chef's knife
    🪵cutting board

  2. Step 2/11

    Beat 1 egg in a small bowl until the yolk and white are fully combined.

    egg
    🥣mixing bowl
    🍴fork

  3. Step 3/11

    Add 500 g ground beef to a large mixing bowl with the chopped onion, tomato, green chili, and coriander leaves.

    ground beef
    onion
    tomato
    green chili
    coriander leaves
    🥣mixing bowl

  4. Step 4/11

    Add 1 tbsp ginger garlic paste, the beaten egg, and 2 tbsp Shan Chapli Kabab Masala to the beef mixture.

    ginger garlic paste
    egg
    Shan Chapli Kabab Masala
    🥣mixing bowl
    🥄measuring spoons

  5. Step 5/11

    Mix the kabab mixture thoroughly by hand until the vegetables and seasoning are evenly distributed.

    ground beef
    onion
    tomato
    green chili
    coriander leaves
    ginger garlic paste
    egg
    Shan Chapli Kabab Masala
    🥣mixing bowl

  6. 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.

    ground beef
    🥣mixing bowl

  7. Step 7/11

    Divide the chilled mixture into 8 equal portions and shape each portion into a thin, flat round kabab.

    ground beef
    🍽️plate

  8. Step 8/11

    Press 1 tomato slice onto the center of each kabab, if using.

    tomato slices
    🍽️plate

  9. Step 9/11

    Heat 120 ml neutral cooking oil in a shallow frying pan over medium heat.

    neutral cooking oil
    🥄measuring cup

  10. Step 10/11

    Shallow-fry the kababs in batches for 4 to 5 min per side until deeply browned and cooked through.

    ground beef
    neutral cooking oil
    🥄spatula

  11. Step 11/11

    Transfer the cooked kababs to a serving plate and serve immediately with chutney, salad, and hot naan.

    chutney
    salad
    naan
    🥄spatula
    🍽️plate

Composition

Ingredients

Types

Vegetables, Herbs, Condiments, Eggs

Ingredients

Beef, Onion, Tomato, Green chili, Coriander leaves, Ginger garlic paste, Egg, Chapli kabab masala

Allergens

Egg

Dietetics

Dietary regimen

High Protein, Low Carbohydrate, Halal

Calories

420 kcal

Macro nutrients

Protein: 29g, Carbohydrates: 16g, Fat: 27g, Fiber: 2g, Sugars: 3g

Nutritional Information

Minerals

Iron: 4.1mg, Zinc: 6.4mg, Potassium: 510mg, Sodium: 620mg

Vitamins

Vitamin B12: 2.2µg, Vitamin C: 10mg, Vitamin A: 75µg, Vitamin K: 25µg

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

mixing bowl, chef's knife, cutting board, measuring spoons, measuring cup, fork, spatula, plate

Appliances

stovetop

Type

Type

Type Of Dish

Main Course, Snack, Appetizer

Occasions

Dinner, Family Meal, Weekend Meal, Ramadan, Eid

Origin

Source

Platform

instagram

Original Creator

@samsweetandspicetreats

Origin

Cuisine

Pakistani, Pashtun, South Asian

Geographic

Pakistan, Lahore

Various

Aspect

Texture

Crispy, Juicy, Tender, Moist, Crumbly

Flavors

Savory, Spicy, Aromatic, Herby, Tangy, Rich

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Do not leave cooked kababs out longer than 2 hours,Serve hot), fridge : 3 to 4 days (Cool completely before storing,Store in an airtight container at or below 4°C,Reheat until steaming hot), freezer : 2 to 3 months (Freeze cooked kababs in a freezer-safe airtight container,Separate layers with parchment paper,Thaw overnight in the refrigerator before reheating)