Give is beef chapli kebab recipe a go. You’ll be glad you did!
You’ve got to love a beef chapli kebab.
This is one of the best ‘burgers’ I know. There is a lot of work that goes into making beef chapli kebabs but it’s worth every minute.
What is a beef chapli kebab
This beef chapli kebab recipe stems from Pakistan where they are sold at food stalls and are hugely popular.
The word ‘chapli’ refers to a large sandle that is worn in Pakistan. I’ve been told they call them chapli kebabs because they are as large as a chapli.
You could of course make these beef chapli kebabs any size. I usually aim to make them the same size as the bread I’m serving them with.
How are these kebabs cooked?
The traditional way to cook a beef chapli kebab is to fry them in oil or beef dripping.
That’s how I did it for this recipe, with beef dripping.
You could also cook these delicious kebabs as you would any burger, on a plancha, in a pan or on the BBQ grill.
I prefer them the fried way.
You could whip up you beef chapli kebabs without allowing them to sit in the fridge.
You will, however get better and much tastier results if you mix the meat with the other ingredients, cover and let them flavours mature for a day or two.
Do this and you can literally take it all out to your barbecue or oven and make these in minutes.
Step by step photographs…
I decided to show you these step by step photos in two sections.
First, how to make the beef chapli kebab mix. Then how to cook the kebabs.
I did this as there is so much you can do with the meat mixture such as make them into amazing burgers.
With the meat mixture all mixed up well, allow to sit, covered in the fridge until ready to use. One or two days is best but you could use it immediately.
You might like to try this mixture they way I did below or make a chapli burger as I did here.
If you like this beef chapli kebab recipe, you might like to try some of these too…
- 2 medium onions, very finely chopped
- 3 tomatoes, peeled, deseeded and finely chopped
- 3 tbsp coriander (cilantro) very finely chopped
- 2 tbsp garlic and ginger paste
- 3 green bird’s eye chillies, very finely chopped
- 1 tbsp dried chilli flakes
- 1 tsp Kashmiri chilli powder
- 1 tbsp cumin seeds, lightly crushed
- 1 tbsp coriander seeds, lightly crushed
- 1 tsp garam masala
- 1 tsp ground black pepper
- 1⁄2 tsp salt, plus extra to taste
- 2 tbsp gram (chickpea) flour
- 800g (1lb 12oz) minced (ground) beef (preferably 20% fat)
- 200g (7oz) beef marrow (available from most butchers and many supermarkets), finely chopped
- Beef dripping or rapeseed (canola) oil, for shallow-frying
- Salt, to taste
- 2 limes, quartered
- grate the onion. You should still be able to see small pieces of onion, so not really fine. Wrap the blended onion in a cloth and squeeze it to extract as much moisture as possible.
- Place this in a large mixing bowl and add all of the ingredients except for the bone marrow and chopped tomatoes.
- Mix all of the ingredients together with your hands. You really want to break the meat down so knead it for about 10 minutes until super fine and well combined. The idea here is not only to combine the ingredients but to super-mince the meat.
- Finely chop the beef bone marrow into 5mm (1⁄4in) pieces or smaller. Work this into the meat as well so that it is all well combined, but you still want to see the chunks of marrow. Then add the chopped tomatoes.
- Divide the meat mixture into five large equal- size patties, or smaller patties if you wish.
- When ready to cook, heat about 7.5cm (3in) of beef dripping or oil over a medium–high heat. When visibly hot, carefully submerge the beef patties into the fat. Fry for 2–3 minutes until crispy on the exterior and cooked through. Season with salt and drizzle each with a squeeze of lime juice to serve. You could simply serve these with the lime juice but I like to serve them on a hot chapati with loads of salad veg and a good hot sauce or coriander and chilli chutney.