Beef Chapli Kabab 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

Shan Chapli Kabab Masala

🫗

120 ml

Oil

Preparation Steps

  1. Step 1/10

    Finely chop 1 onion, 1 tomato, 1 green chili, and 1/4 cup coriander leaves.

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

  2. Step 2/10

    Crack and beat 1 egg in a small bowl.

    egg
    🥣mixing bowl

  3. Step 3/10

    Add 500 g ground beef or mutton to a large mixing bowl. Add the chopped vegetables and coriander.

    ground beef or mutton
    onion
    tomato
    green chili
    coriander leaves
    🥣mixing bowl

  4. Step 4/10

    Add the beaten egg, 1 tbsp ginger garlic paste, and 2 tbsp Shan Chapli Kabab Masala. Mix thoroughly until evenly combined.

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

  5. Step 5/10

    Cover the meat mixture and refrigerate it for 120 min. This allows the seasoning to develop and helps the kababs hold their shape.

    ground beef or mutton
    🥣mixing bowl

  6. Step 6/10

    Divide the chilled mixture into 4 portions. Shape each portion into a wide, flat round kabab about 1 cm thick.

    ground beef or mutton
    🍽️plate

  7. Step 7/10

    Press 1 tomato slice into the top of each kabab, if using. Heat 120 ml cooking oil in a frying pan over medium heat.

    tomato slices
    cooking oil
    🍳frying pan

  8. Step 8/10

    Shallow-fry the kababs for 4 min on the first side. Turn them carefully with a spatula.

    ground beef or mutton
    cooking oil
    🍳frying pan
    🥄spatula

  9. Step 9/10

    Fry the second side for 4 min until crisp, browned, and cooked through. Transfer the kababs to a plate.

    ground beef or mutton
    cooking oil
    🍳frying pan
    🥄spatula
    🍽️plate

  10. Step 10/10

    Serve the hot Chapli Kababs immediately with chutney, salad, and warm naan.

    chutney
    salad
    naan
    🍽️plate

Composition

Ingredients

Types

Vegetables, Herbs and Spices, Herbs, Condiments, Eggs, Seasonings

Ingredients

Beef, Onion, Tomato, Green chili, Coriander leaves, Ginger garlic paste, Egg, Shan Chapli Kabab Masala, Oil

Allergens

Egg

Dietetics

Dietary regimen

High Protein, Low Carbohydrate, Ketogenic

Calories

430 kcal

Macro nutrients

Protein: 29g, Fat: 29g, Carbohydrates: 10g, Fiber: 2g, Sugar: 3g

Nutritional Information

Minerals

Iron: 4.2mg, Zinc: 6.1mg, Potassium: 510mg, Sodium: 620mg

Vitamins

Vitamin B12: 2.3mcg, Vitamin C: 10mg, Vitamin A: 70mcg

Preparation

Time Information

Preparation

2 hours 15 minutes

Cooking

15 minutes

Overall

2 hours 30 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

mixing bowl, chef's knife, cutting board, measuring spoons, frying pan, spatula, plate

Appliances

stovetop, refrigerator

Type

Type

Type Of Dish

Main Course, Snack

Occasions

Lunch, Dinner, Weekend Meal, Barbecue

Origin

Source

Platform

instagram

Original Creator

@samsweetandspicetreats

Origin

Cuisine

Pakistani, South Asian, Pashtun

Geographic

Pakistan, South Asia

Various

Aspect

Texture

Crispy, Tender, Juicy, Soft

Flavors

Savory, Spicy, Aromatic, Meaty, Tangy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Do not leave cooked kababs out longer than 2 hours,Keep covered), fridge : 3 days (Store cooked kababs in an airtight container,Cool before refrigerating,Reheat until piping hot), freezer : 3 months (Freeze cooked kababs in an airtight freezer-safe container,Separate patties with parchment paper,Thaw in the refrigerator before reheating)