Chapli Kebab | Christopher Kimball’s Milk Street

Join! 12 weeks for $1

Pati Jinich is on a quest to show people what Mexico looks like and tastes like.

Ukrainian chef Olia Hercules invites us into her kitchen to learn two recipes.

Take a cooking class with us and our instructors from around the world.

NEW - 125 simple weeknight recipes from the world's healthiest cuisine.

1000+ hard-to-find items from around the world.

Everything Milk Street. 12 weeks for just $1. Start your trial here.

Tender and juicy inside, crisp and well browned outside: Afghanistan’s beef kebabs

Chapli Kebab

Appears in May-June 2021

1 hour 30 minutes active

Chapli Kebab

Chapli kebabs, a popular South Asian street food, are not grilled skewers of meat. Rather, they’re patties of ground meat seasoned with bold aromatics and fragrant spices that are fried on a flat surface until well-browned and crisp on both sides. We add egg to ours to keep the texture rich and tender, plus a little starch to help with binding and browning. Chickpea flour, also known as gram flour, is commonly used in chapli kebab, but all-purpose flour works just as well, so use whichever you prefer. The kebabs get a little spiciness and color from Kashmiri chili powder, a vivid-red pure chili powder; cayenne pepper is a fine substitute, but since it runs hotter, you may wish to add the lesser amount. We discovered that if the ground beef is very fine, the patties are liable to puff up as they cook, but pressing on them with a metal spatula during frying helps keep them thin and flat. The kebabs are delicious tucked into warmed flatbread, along with fresh cilantro and sliced onion and tomato, then finished with cool, creamy yogurt.

4

Servings

Tip

Don’t cook the kebabs immediately after forming them. The patties are quite thin and delicate; refrigerating them for at least 30 minutes after shaping makes them easier to handle. Also, don’t crank up heat when cooking the patties. Medium heat works well for browning and crisping.

1 hour

30 minutes active

Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe

JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1

and get access to all of our recipes and articles online, as well as in print.

GET DIGITAL & PRINT
How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.

DECEMBER 2021
MILK STREET BOOK BUNDLE

Tuesday Nights, Tuesday Night Mediterranean, Fast and Slow and Cookish

$200 VALUE

Success!

Thank you for participating in our monthly giveaway!

Entry Form
How we use your email.

Your email address is required to identify your giveaway entry as well as communications from Milk Street. We will not share or rent your email address. You can unsubscribe from receiving our emails at any time.

Enter the Milk Street Giveaway
Enter the Milk Street Giveaway