CHAPLI KEBAB (SPICED LAMB PATTIES)

Chapli Kebab (Spiced Lamb Patties) image

Make and share this Chapli Kebab (Spiced Lamb Patties) recipe from Food.com.

Provided by ellie_

Categories Lamb/Sheep

Time 4h30m

Yield 12 serving(s)

Number Of Ingredients 17

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Ingredients

2 bunches scallions, white parts only, thinly sliced
1 onion, diced
2 tomatoes, seeded and chopped
2 lbs ground lamb
3 tablespoons coriander
3 tablespoons pomegranate molasses
1 tablespoon red pepper flakes
1 teaspoon pepper
1 1/2 teaspoons salt
1/2 cup cilantro, chopped
2 green chilies, seeded and chopped
5 garlic cloves, minced and then ground into a paste
1/3 cup grams flour (or breadcrumbs, ground)
2 eggs, beaten
3 tomatoes
3 tablespoons canola oil
pomegranate seeds, optional garnish

Steps:

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.
Stir in next 12 ingredients (lamb - eggs). Mix well, cover and refrigerate for at least 3 hours.
Form meat into 12 patties.
Slice tomatoes into 12 slices and then press 1 tomato slice into the top of each patty.
Heat the oven to broil.
In and oven-safe skillet over medium high heat heat 1 tablespoon of the oil until hot.
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.
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.
To serve, place kebabs on a platter and sprinkle with additional cilantro and pomegranate seeds, if desired.

*** Explore more Chapli Kebab (Spiced Lamb Patties) Recipes »

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Jamaal Belvin

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These kebabs are the perfect summer meal. They're light and refreshing, and they're perfect for a cookout.

IQra Azeem

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I'm always looking for new grilling recipes, and these kebabs are definitely going on my list. They're easy to make, and they're always a hit with my friends and family.

Kemueli Kudruvi Kay

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These kebabs are a great way to get your kids to eat their vegetables. My kids love the kebabs, and they don't even realize they're eating healthy.

Abdulsalam Haruna

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I'm always looking for new and healthy recipes, and these kebabs definitely fit the bill. They're made with lean lamb and lots of fresh vegetables.

Bukola Arike

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These kebabs are a great way to use up leftover lamb. I always have some leftover from Easter dinner, and this is a great way to use it up.

Tete Pozvek

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I'm not a big fan of lamb, but I really enjoyed these kebabs. The spices were so flavorful, and the meat was cooked perfectly.

Alex Alemeyhu

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I had trouble finding Afghan spices at my local grocery store, so I had to order them online. But it was worth it, because the kebabs turned out great.

Christian Pruitt

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The kebabs were a bit dry, but the flavor was still good. I think I'll try adding some more moisture to the meat next time, maybe by marinating it overnight.

Marissa Wurramara

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These kebabs were a bit too spicy for my taste, but I still enjoyed them. I'll probably use less green chilies next time.

RoundHouse TrainSpotting

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I highly recommend trying this recipe if you're looking for a new and exciting way to cook lamb.

TAHIR Nadan

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I've made these kebabs several times now, and they're always a crowd-pleaser. They're a great way to introduce people to Afghan cuisine.

HASHAMKHAN HASHAMKHAN

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These kebabs are the perfect party food. They're easy to make ahead of time, and they can be cooked on the grill or in the oven.

Aisha Ested

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I love the addition of green chilies to this recipe. They add a nice bit of heat without being overpowering.

John Doe

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I'm a big fan of lamb, and these kebabs did not disappoint. The meat was juicy and flavorful, and the spices were perfectly balanced.

Carol Goodrich

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I'm always looking for new and exciting kebab recipes, and this one definitely fits the bill. The combination of spices is unique and flavorful, and the lamb is so tender.