Beef Chappli Kabab

Authentic Chappli Kabab is a Pashtun speciality, and ours pays full respect to that legacy. Made from coarsely minced halal beef combined with pomegranate seeds (anar dana), tomatoes, onions, and a signature blend of whole spices, these flat kababs are wide, rustic, and packed with a depth of flavour you simply can’t replicate without the right ingredients. The beef is minced to the perfect coarseness — not too fine to lose texture, not too rough to fall apart — so each kabab holds its shape while staying juicy and tender inside. Serve with naan, sliced onions, and a squeeze of lemon for the full experience.

Ingredients

Halal beef mince (coarse), onion, tomato, pomegranate seeds (anar dana), green chili, fresh coriander, cumin seeds, coriander seeds, red chili flakes, carom seeds (ajwain), egg, salt.

Cooking Instructions

Tawa / Frying Pan (Recommended)

1. Thaw kababs in the refrigerator for 2–3 hours, or at room temperature for 30–40 minutes.
2. Heat a flat tawa or heavy skillet over medium-high heat. Add 1–2 tablespoons of oil.
3. Place kababs on the tawa and press lightly to ensure full contact with the surface.
4. Cook for 4–5 minutes on the first side until a dark crust forms. Flip carefully.
5. Cook for another 3–4 minutes on the second side.
6. Serve immediately on naan with sliced onions, tomatoes, and green chutney.

Grill / BBQ

7. Thaw completely before grilling.
8. Grill over medium-high heat for 4–5 minutes per side.
9. Brush lightly with oil to prevent sticking.

💡 Tip: Do not use a non-stick pan — a cast iron tawa or regular steel pan gives the char and crust that defines an authentic Chappli Kabab.