Pakistani chapli kebab

A Pakistani beef dish built on whole ingredients.

Servings: 4
Active time: 30 min
Total time: 40 min

Organic sourcing

Tomatoes and fresh herbs (cilantro, mint) benefit from organic sourcing. Tomatoes can have pesticide residue, and herbs are often susceptible due to their delicate nature.

Ingredients

• 500 g ground beef
• 1 small onion, finely chopped
• 2 medium tomatoes, finely chopped
• 2 green chilies, finely chopped
• 2 tbsp fresh cilantro, chopped
• 1 tbsp fresh mint, chopped
• 1 tbsp ground coriander
• 1 tsp ground cumin
• 1 tsp red chili powder
• 1 tsp garam masala
• 1 tsp salt
• 1 egg
• 2 tbsp cornmeal
• 4 tbsp vegetable oil for frying

Method

1. In a large bowl, combine the ground beef, chopped onion, tomatoes, green chilies, cilantro, and mint.
2. Add the ground coriander, cumin, red chili powder, garam masala, and salt to the bowl.
3. Mix in the egg and cornmeal until well combined and the mixture holds together.
4. Shape the mixture into flat, round patties about 1 cm thick.
5. Heat the vegetable oil in a large frying pan over medium heat.
6. Fry the kebabs in batches, about 3-4 minutes per side, until browned and cooked through.
7. Drain the cooked kebabs on paper towels to remove excess oil before serving.

Notes

• Serve with fresh salad or naan for a complete meal.
• Adjust chili quantity to taste if you prefer less heat.
• If the mixture is too wet, add a little more cornmeal.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Pakistani recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.