Afghan Spiced Flattened Beef Kebab

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A beloved street food from Afghanistan, this flattened beef kebab is packed with warm spices, fresh herbs, and a satisfying crispy crust. Traditionally cooked in a sizzling cast-iron pan or over coals, it pairs beautifully with naan, sliced onions, and a squeeze of lemon.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 32 gFat
• 10 gSaturated Fat
• 11 gCarbs
• 2 gFiber
• 3 gSugar
• 33 gProtein
• 690 mgSodium
• 640 mgPotassium
• 75 mgCalcium
• 5 mgIron
• 16 mgVitamin C
• 260 mcgVitamin A

Ingredients

For the kebab mixture

• 1.5 lb (680 g) ground beef (80/20)
• 1 medium yellow onion, finely grated and squeezed dry
• 1 small ripe tomato, finely diced
• 2 green Thai chilies, minced
• 3 garlic cloves, minced
• 1/4 cup fresh cilantro, finely chopped
• 2 tbsp chickpea flour (or all-purpose flour)
• 1 large egg
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp garam masala
• 1/2 tsp Kashmiri chili powder
• 1 tsp fine sea salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp pomegranate seeds (optional)

For cooking

• 3 tbsp neutral oil (such as canola or sunflower)

Directions

1. In a large mixing bowl, combine the ground beef, grated onion, diced tomato, green chilies, garlic, cilantro, chickpea flour, egg, and all the spices including the pomegranate seeds if using.
2. Using your hands, mix thoroughly for 3-4 minutes until the mixture becomes tacky and uniform, allowing the proteins to bind well.
3. Divide the mixture into 4 equal portions, roll each into a ball, then press down to form a flat round patty about 5-6 inches wide and 1/2 inch thick; use your thumb to make a small dimple in the center of each patty.
4. Heat the oil in a heavy cast-iron or nonstick skillet over medium heat until shimmering, about 2 minutes.
5. Carefully place 2 patties in the pan without crowding, and press gently with a spatula to flatten further and ensure good contact with the pan.
6. Cook for 4-5 minutes per side until a deep golden-brown crust forms and the juices run clear, resisting the urge to move them too early so a proper crust can develop.
7. Transfer the cooked kebabs to a plate lined with paper towels to absorb any excess oil, and repeat with the remaining patties, adding a bit more oil if the pan looks dry.
8. Serve hot with warm flatbread, sliced raw onions, fresh cilantro, lemon wedges, and a side of yogurt or mint chutney.

Cook’s Notes

• Use 80/20 ground beef for the juiciest kebabs; leaner beef will dry out during pan-frying.
• Always squeeze the grated onion thoroughly in a clean towel, otherwise excess moisture causes the patties to break apart in the pan.
• Rest the shaped patties in the refrigerator for 15-20 minutes before cooking to help them hold their shape.
• For an authentic smoky finish, sear the kebabs on a hot charcoal grill in a single layer using a grill-safe pan or heavy mesh.
• Leftover kebabs keep well in the refrigerator for up to 3 days and reheat nicely in a dry skillet over medium heat.

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