Chapli kababs are one of the crown jewels of Afghan and Pakistani food culture. They're flat, spiced meat patties that are pan-fried until crispy on the outside and tender within. This version of Afghan-style chapli kababs with sumac brings together earthy spices, fresh herbs, and the tangy kick of sumac for a flavor-packed experience. Whether you're serving them with naan, tucking them into a burger bun, or plating them alongside rice and chutney, this is a dish that delivers comfort and character in every bite.
Unlike many other kebab recipes, chapli kababs are made with coarse ground meat—usually beef or mutton—mixed with tomatoes, onions, chilies, and a spice blend that includes coriander, cumin, and dried pomegranate seeds. The addition of sumac adds an extra sour note that brightens the entire profile. While chapli kababs are often seen on street food stalls in Peshawar and Kabul, they can easily be made at home with a few pantry staples and a good frying pan. And if you love playing around with kabab variations—like chicken shami kabab, veg kabab recipes, or even keema kabab—you’re going to appreciate how bold and flexible this recipe can be.
Afghan-Style Chapli Kababs with Sumac
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Total Time 45 minutes mins
Course Main Course
Cuisine Afghanistan
Mixing bowl For combining the meat and spices. A medium to large bowl will give you enough space to mix thoroughly.
Skillet or frying pan A heavy-bottomed non-stick or cast-iron pan is perfect for frying kababs evenly.
Spatula To flip kababs without breaking them.
Knife and Cutting Board For prepping onions, tomatoes, herbs, and chilies.
Paper towels To drain excess oil from the kababs after frying.
Measuring Spoons For accurate spice and herb proportions.
For the Kababs
- 1 lb ground beef preferably 20% fat or ground mutton
- 1 medium red onion finely chopped
- 1 medium tomato deseeded and finely chopped
- 2 green chilies minced
- ¼ cup fresh cilantro finely chopped
- 2 tablespoons fresh mint leaves chopped
- 1 tablespoon ginger-garlic paste
- 1 teaspoon crushed coriander seeds
- 1 teaspoon cumin seeds
- 1 tablespoon pomegranate seeds dried or fresh arils
- 1 tablespoon sumac powder
- 1 egg
- 2 tablespoons cornmeal or chickpea flour helps bind the mix
- Salt to taste
- Oil for frying
Optional Garnishes
- Extra sumac for dusting
- Sliced onions and lemon wedges
Prepare the Meat Mixture
In a large mixing bowl, add ground beef or mutton. Add in the chopped onion, tomatoes, green chilies, cilantro, mint, and ginger-garlic paste. Sprinkle in the crushed coriander and cumin seeds, sumac, pomegranate seeds, and salt. Add the egg and cornmeal (or chickpea flour) and mix everything together with your hands or a spoon until fully combined.
Tip: Don’t overmix—the goal is to bind, not to make it pasty. Let the mixture rest for 10–15 minutes to allow the flavors to meld.
Shape the Kababs
With slightly oiled hands, shape the mixture into flat, round patties—about ½ inch thick and 3–4 inches in diameter. Chapli kababs are traditionally larger and flatter than seekh kabab or chicken shami kabab, and that thinness helps them get crispy when fried.
Fry the Kababs
Heat 3–4 tablespoons of oil in a skillet over medium heat. Once hot, gently lay in 2–3 kababs at a time, without overcrowding the pan. Cook each side for 4–5 minutes until deeply browned and crisp.
Note: If the kababs start breaking apart, you can add a bit more chickpea flour to the rest of the batch.
Drain and Garnish
Transfer cooked kababs onto a paper towel-lined plate to absorb excess oil. Dust with a little extra sumac and serve with sliced onions and lemon wedges.
Pairings
Afghan-style chapli kababs are extremely versatile. Here are a few ways to elevate your meal:
- With Naan or Paratha: Tuck them into warm naan or a crispy paratha for a classic street-style combo. Add yogurt sauce and sliced onions for extra flair.
- Chapli Kabab Burger: Place the kabab in a toasted bun with lettuce, tomato, onions, and garlic-mint mayo. This is one of the most underrated burger hacks out there.
- Rice Pairing: Serve with cumin basmati rice or a simple Afghani pulao for a fuller meal.
- With Chutney: Mint chutney, garlic yogurt dip, or even a twist using a sweet-and-spicy tamarind chutney usually reserved for chaat recipes can complement the bold spices.
- Salad Side: A cucumber-onion salad dressed in lemon juice and olive oil offers freshness to cut through the richness.
FAQs
1. Can I use chicken or turkey instead of beef or mutton?
Yes, but keep in mind that lean meats like chicken need extra help binding together. If you're trying a chicken shami kabab recipe or adapting it for chapli kababs, make sure to use dark meat and don’t skip the binding flour. You can even incorporate a bit of grated boiled potato to help hold the patties together.
2. What’s the best cut of meat to use?
For beef, use ground chuck with about 20% fat. For mutton kababs, shoulder meat is ideal when ground, as it has a good balance of fat and flavor. You can even grind your own for maximum freshness, especially if you’re serious about your kabab food photography and want to nail that texture.
3. How are chapli kababs different from seekh kababs?
Chapli kababs are round, flat patties and are pan-fried. Seekh kababs, whether it's mutton or chicken seekh kabab, are cylindrical and usually grilled or baked on skewers. The spice profiles are similar but the textures are entirely different.
4. Can I make them ahead of time?
Absolutely. You can prep the mixture a day in advance and keep it in the fridge. Shaped, uncooked kababs can also be frozen for up to a month—just separate them with parchment paper.
5. What if my kababs keep falling apart?
This is a common issue with any kabab recipe that doesn’t use enough binding agents. Make sure your onions and tomatoes are finely chopped and not too watery. Use chickpea flour or cornmeal generously to help the mixture stay together, especially if using lean meat like in a beef shami kabab recipe.
