Chapli Kabab Peshawari Skillet (Crispy Pomegranate-Seed & Coriander Spiced Beef Patties) – Authentic Pakistan Recipe
Iconic Khyber Pakhtunkhwa skillet kababs studded with whole crushed coriander seeds and a seared tomato medallion.
- Country of Origin
- 🇵🇰 Pakistan (South Asia, Asia)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Flat wide spiced beef patties pan-seared crisp with a tomato slice pressed in the center, Mint raita, Warm naan, Crushed coriander seeds, Anardana (tangy pomegranate seeds/lemon)
Ingredients for Chapli Kabab Peshawari Skillet (Crispy Pomegranate-Seed & Coriander Spiced Beef Patties) (4 Servings)
- 1.25 lbs (or 2.5 cups) flat wide spiced beef patties pan-seared crisp with a tomato slice pressed in the center, prepped into bite-sized pieces
- 1.5 cups mint raita, washed and trimmed
- 1 cup warm naan
- 1 medium onion and 3 cloves garlic, finely minced with crushed coriander seeds
- 1.5 tbsp traditional Pakistan seasoning (anardana (tangy pomegranate seeds/lemon), cumin, green chilies, scallions)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and crushed coriander seeds for 2–3 minutes until softened and fragrant.
- Add flat wide spiced beef patties pan-seared crisp with a tomato slice pressed in the center and mint raita along with anardana (tangy pomegranate seeds/lemon), cumin, green chilies, scallions, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with warm naan and serve straight from the skillet.