Chapli Kebab (Spiced Lamb Patties)

READY IN: 4hrs 30mins
Recipe by ellie_

Recipe source: local newspaper

Top Review by UmmBinat

Pretty good but they are very soft consistency, a few broke when I flipped them. I used good quality tomato paste instead of chopped tomatoes, ground beef instead of lamb, a bit of cayenne pepper powder instead of red pepper flakes as that is what I had on hand, freshly ground black pepper, to taste, sea salt, to taste, no green chillies as we don't like very spicy, homemade gram flour (ground chickpeas to flour in a spice mill), plus the rest of the ingredients, including the optional fresh pomegranate seeds garnish. We still prefer, recipe#424152. Made for Newest Zaar Tag.

Ingredients Nutrition


  1. In the center of a large kitchen towel combine first 3 ingredients (scallions - tomatoes). Squeeze gently over the sink to remove excess water and then place vegetables in a large bowl.
  2. Stir in next 12 ingredients (lamb - eggs). Mix well, cover and refrigerate for at least 3 hours.
  3. Form meat into 12 patties.
  4. Slice tomatoes into 12 slices and then press 1 tomato slice into the top of each patty.
  5. Heat the oven to broil.
  6. In and oven-safe skillet over medium high heat heat 1 tablespoon of the oil until hot.
  7. Working in batches, slice patties into pan with tomato side up and cook for 2 minutes and then flip patties and place skillet under broiler for 4-5 minutes or until cooked through.
  8. Transfer patties to a paper towel lined plate. Cover with foil and keep warm while cooking remaining patties, using additional oil per batch if needed.
  9. To serve, place kebabs on a platter and sprinkle with additional cilantro and pomegranate seeds, if desired.

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