Peshawari-Style Spiced Flat Minced Beef Kebab

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Chapli kebabs are iconic flat, pan-fried patties from Peshawar in Pakistan's Khyber Pakhtunkhwa region, prized for their crisp edges and juicy, spice-loaded interior. The signature tang comes from crushed dried pomegranate seeds, balanced by green chilies, mint, and warm whole spices. Best enjoyed hot off the skillet with naan, raw onion rings, and mint chutney.

Nutrition Facts

Per serving (estimated)

• 540 kcalCalories
• 37 gFat
• 13 gSaturated Fat
• 13 gCarbs
• 3 gFiber
• 6 gSugar
• 37 gProtein
• 780 mgSodium
• 740 mgPotassium
• 85 mgCalcium
• 5.5 mgIron
• 20 mgVitamin C
• 130 mcgVitamin A

Ingredients

For the kebab mixture

• 1 kg (2.2 lb) ground beef with about 15-20% fat
• 2 medium onions, very finely chopped
• 2 medium ripe tomatoes, deseeded and finely diced
• 4-5 green Thai chilies, finely chopped
• 1/2 cup fresh coriander leaves, finely chopped
• 3 tablespoons fresh mint leaves, finely chopped
• 2 tablespoons ginger-garlic paste

For the spice blend and binder

• 2 tablespoons dried pomegranate seeds (anardana), coarsely crushed
• 1 tablespoon cumin seeds, lightly toasted and crushed
• 1 tablespoon coriander seeds, lightly toasted and crushed
• 1 tablespoon Kashmiri red chili powder
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon freshly cracked black pepper
• 1.5 teaspoons fine sea salt, plus more to taste
• 1 large egg
• 3 tablespoons gram flour (besan)
• 2 tablespoons fresh lemon juice

For frying

• 1/2 cup vegetable oil or ghee, for shallow frying
• Lemon wedges and sliced raw onion, to serve

Directions

1. In a large mixing bowl, combine the ground beef, chopped onions, diced tomatoes, green chilies, coriander, mint, and ginger-garlic paste. Mix by hand for 2-3 minutes until evenly distributed and the onions begin to release their juices.
2. Add the crushed pomegranate seeds, toasted cumin, toasted coriander, Kashmiri chili powder, turmeric, garam masala, black pepper, salt, egg, gram flour, and lemon juice. Knead the mixture vigorously for 4-5 minutes until it becomes uniform, sticky, and holds together when pressed between your palms.
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours, to let the spices bloom and the mixture firm up for easier shaping.
4. Divide the chilled mixture into 8 equal portions of roughly 125-130 g each. With damp hands, shape each portion into a round patty about 10 cm (4 inches) wide and 1.5 cm (1/2 inch) thick. Press a shallow indentation in the center of each patty with your thumb to prevent it from puffing during cooking.
5. Heat 2-3 tablespoons of oil in a large cast-iron or heavy nonstick skillet over medium-high heat until shimmering but not smoking. Place 3-4 kebabs in the pan, leaving space between them so steam can escape.
6. Cook the kebabs undisturbed for 3-4 minutes on the first side, pressing very lightly with a spatula only if they warp. You want a deep, dark-brown crust to form on the bottom.
7. Carefully flip each kebab and cook the second side for another 3-4 minutes, drizzling another tablespoon of oil around the edges if the pan looks dry. The interior should reach 71°C (160°F) with no pink remaining.
8. Transfer the cooked kebabs to a paper-towel-lined plate and tent loosely with foil. Repeat with the remaining kebabs, adding fresh oil between batches. Serve immediately with warm naan, sliced raw onion, lemon wedges, and mint-coriander chutney.

Cook’s Notes

• Use beef with at least 15-20% fat content; lean beef produces dry, crumbly kebabs because there is no extra fat to baste the patty as it cooks.
• Do not skip the crushed dried pomegranate seeds (anardana); they are the hallmark tangy, slightly bitter crunch that distinguishes a true Peshawari chapli kebab from ordinary seekh kebab.
• Always wet or lightly oil your hands before shaping, otherwise the sticky mixture will cling to your fingers and tear the surface of the patty.
• A heavy cast-iron skillet gives the best deep-brown crust; thin aluminum pans will brown unevenly and may cause the kebab to stick.
• Make the indent in the center slightly larger than you think you need — chapli kebabs puff noticeably in the middle, and a deeper well keeps the patty flat and evenly cooked.

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