Chapli kebab

Chapli kebab brings aromatic, spiced lamb patties pan-fried for a crisp finish—juicy and boldly flavoured, they pair perfectly with tangy yoghurt, warm flatbreads and fresh herbs for a quick and vibrant meal.

Sabrina made this Chapli kebab with Smashed crispy potato chaat 

Chapli kebab earns a Nutri-Score C: high-protein and iron-rich from lamb and egg, with aromatic fresh vegetables and spices; moderate fat content arises from using 20% lamb mince, but overall it’s a balanced, flavourful main for an occasional treat.

Ingredients

For the chapli kebab

• 500g lamb mince (20% fat)
• 3 spring onions, thinly sliced
• 1 small onion, very finely chopped
• 2 large garlic cloves, crushed
• 4cm piece fresh ginger, peeled and grated, or 1 heaped tsp ginger purée/paste
• 1 tsp dried red chilli flakes
• 1 tsp ground coriander
• 1 tsp ground cumin
• 30g fresh coriander, finely chopped, plus extra leaves to serve
• 1 large tomato, seeds removed, finely chopped and drained
• 1 tbsp cornflour
• 1 free-range egg
• 2 tbsp olive oil
• Sea salt flakes and freshly ground black pepper

To serve

• Flatbreads, warmed
• Red onion, thinly sliced
• Thick Greek-style yoghurt

Method

1. Mix the patties: In a large mixing bowl, combine all kebab ingredients with a generous amount of salt and pepper. Using your hands, mix well until a smooth, even paste forms.
2. Shape and form: Divide the mixture into 8 portions and roll each into a ball. Flatten gently into thin patties.
3. Pan-fry the kebabs: Heat a large frying pan over high heat. Once hot, fry patties for 2–3 minutes on each side until browned and cooked through.
4. Serve: Serve kebabs with warm flatbreads, extra coriander leaves, sliced red onion, and spoonfuls of yoghurt.

Suggested Wine Pairing

• Majestic: Cune Rioja Crianza – Vibrant berry notes and subtle spice echo the kebab’s aromatic profile and balance the lamb’s richness.
• Tesco: Tesco Finest Malbec – Bold, juicy red fruit flavours support the kebab’s spice and partner well with grilled flatbread.
• Sainsbury’s: Sainsbury’s Taste the Difference Chianti – Firm tannins and dried herbs keep pace with robust lamb and zesty chaat toppings.

What can you serve with this

1. Chopped cucumber salad: Freshness and crunch to contrast the spiced lamb.
2. Mango chutney: Sweet, tangy dip for added flavour variety.
3. Spiced roast potatoes: Golden, crisp edges to keep the meal hearty.

FAQs for Chapli kebab

• What does “chapli” mean? “Chapli” refers to the flattened, disc shape of these kebabs — a speciality of South Asian cuisine.
• Can I bake chapli kebabs instead of frying? Yes, bake on a parchment-lined tray at 220°C/200°C Fan/Gas 7 for 12–15 minutes, flipping halfway.
• What other meats can I use? Beef or chicken mince work, though lamb is traditional for deep flavour.
• How do I keep kebabs juicy? Don’t overcook—use 20% fat mince and cook just until browned and cooked through.
• Are chapli kebabs gluten free? Yes, as written with cornflour; serve with gluten-free flatbread if needed.

Nutri-score Health Check

This recipe scores a Nutri-Score C: it’s high in protein and micronutrients from lamb and vegetables, plus healthy fat from olive oil. Lamb brings moderate saturated fat, so enjoy in moderation as part of a varied diet. Nutri-Score is calculated automatically from the ingredients in this recipe.

Positive Factors

• Rich in protein and iron from lamb
• Spices and fresh veg add flavour and micronutrients
• Contains healthy fats from olive oil

Negative Factors

• Moderate saturated fat due to 20% lamb mince
• Some salt from seasoning and flatbreads

Nutri-Score is a guide based on the ingredients used and serving size.