I’ve been craving Chapli Kabob lately, reminiscing about the fantastic Afghan restaurants back in the Bay Area. While nothing beats the real deal, I found a recipe that satisfied my longing. If you’re around, check out Fremont Afghan Kabob House or De Afghanan for some authentic Afghan flavors!
Afghan cuisine is amazing, and one dish I absolutely love is Chapli Kabob! It’s like a flavorful hamburger or flattened kefta, bursting with spices, herbs, and veggies. Pair it with pilaf rice, veggies, and plain yogurt for a satisfying meal!
Chapli Kabob
Ingredients
- 1 pound of ground beef use 80/20 blend
- 1/2 red onion finely chopped
- 1 serrano chili finely chopped
- 1 to 2 tablespoons of finely chopped cilantro
- 2 green onions finely chopped
- 3 mint leaves finely chopped
- 2 crushed tomatoes
- 1 tablespoon of garlic paste
- 2 teaspoons of ginger paste
- 1 large egg
- 1/4 cup of cornmeal
- 2 teaspoons of chili powder
- 2 teaspoons of paprika
- 2 teaspoons of cumin
- 2 teaspoons of coriander
- 2 teaspoons of garam masala
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of red chili flakes
- 1/8 teaspoon of cardamom
- Ghee for frying
Instructions
- In a bowl, mix together the ground beef, red onion, chili, cilantro, green onion, mint, tomato, garlic, ginger, egg, cornmeal, chili powder, paprika, cumin, coriander, garam masala, salt, black pepper, chili flakes, and cardamom until well combined.
- Heat a pan over medium heat and add enough ghee to shallow fry the chapli.
- Shape the ground beef mixture into large thin patties (they’ll shrink as they cook) and place them in the pan.
- Cook for about 3 to 4 minutes on each side until golden brown and crispy.
- Serve with plain yogurt, chutney, and rice for a delicious meal!