Chapli Kebab Inspired Veggie Burgers, offer a flavourful and hearty spin on the traditional Chapli Kebab, a beloved meat dish from the Pashtun regions of Pakistan and Afghanistan. These kebabs, typically known for their bold spices and crispy texture, are given a twist by incorporating vegetables like onions, peppers, carrots, and sometimes sweetcorn into the meat mix. This combination adds vibrant colours and a delicious crunch to the kebabs, making them both satisfying and nutritious. Fun fact: the name “Chapli” is derived from the Pashto word chaprikh, meaning “flat,” describing the kebab’s traditional shape. While staying true to its meaty roots, this recipe elevates the classic with added veggies, creating a delicious balance of protein and fresh flavours that continue to honour the rich culinary history of the region.
Ingredients needed for Chapli Kebabs
- 500 g ground beef, lamb or chicken, preferably with 20% fat
- 1 medium onion, grated or very finely chopped
- 1-2 tsp salt, to taste
- 1 tsp ginger powder
- 1 tsp red chilli flakes or powder to taste, optional
- 1/4 tsp ground black pepper
- 1 tbsp crushed coriander seeds
- 1 tbsp crushed cumin seeds
- ¼ tsp carom seeds – ajwain, optional
- 1 tbsp crushed dried pomegranate seeds, optional
- 3 tbsp corn flour or gram flour
- 2 (30 g) green onions, finely chopped
- 2 green chilli peppers, finely chopped
- 1 red or yellow bell pepper, grated
- 1 carrot, grated
- 2 garlic cloves, finely chopped, crushed or grated
- 1/2 cup fresh coriander leaves, finely chopped
- 1 egg, whisked
- 1 firm tomato, deseeded and grated
- Oil, for shallow frying
If using chicken minced meat, use the thigh meat as it’s less dry and you can also add some boiled or tinned sweetcorn to the recipe. Sweetcorn pairs really well with chicken.

How to Make Chapli Kebabs with Veggies
- In a medium bowl, add the ground beef with all the ingredients and knead for 3-4 minutes, until you begin to see a lacy, stringy texture of the meat. Use gloves if using green chilli, as it may sting. If the mixture feels too sloppy or sticky add a little more flour until it’s comfortable to mould and shape in your hand.
- Heat a cast iron skillet over high heat. Add enough oil to generously cover the bottom of the skillet.
- To test a piece for taste, place a piece of the beef mixture on the pan to cook, turning it over as needed. Taste and adjust salt and seasoning if desired.
- Using oiled hands, take around 1/4 cup of the meat and form into a round shape.
- Use your hands to shape the patties until they’re about 4 inches in diameter and not too thick. Then place them on the hot pan.
- Use a spoon or small spatula to flatten and spread the kebabs. Fry for about 2 minutes on each side, using your spatula or a spoon to push oil on top of the kabab to cook. Do not overcook. You want it crispy and charred on the outside and just cooked on the inside.
- Flip over by lifting the kabab using a large spatula and a small spatula to hold it in place. (This prevents the oil from splashing on you).
- Transfer to a paper towel-lined plate. Fry the remaining kababs, replacing the oil if it starts to darken.
- Serve hot with some fresh naan, dip and your favourite salad.
Can I Bake or Grill Chapli Kebab?
Chapli Kabab are fried so that they are browned and crispy on the outside, yet tender on the inside. So, for that reason, I wouldn’t recommend oven-baking Chapli Kebab. However, you could try broiling or air-frying them. I haven’t personally tried it, but I think it would work better than baking. If you want to avoid frying, you can also try making them on the grill. If grilling try omitting tomatoes and using a bit more cornflour to hold them up.
How to Store & Reheat Chapli Kabab
Unfortunately, chapli kebabs are not suitable for freezing if they are already cooked. If you want to freeze it ready for another day, I would recommend freezing the mixture raw, before shaping. Amit the tomato from the ingredients to reduce access juice that will turn to ice when frozen. When you want to use the frozen mixture, leave it out to naturally thaw. When fully thawed, rinse any access juice or liquid and adjust the mixture with a little more cornflour if needed for easier shaping.
You can store the mixture or formed kababs in the fridge, airtight for up to 2 days. You can also refrigerate for 1-2 days after frying them. When you want to reheat, you can either lightly re-fry, grill or air-fry the kababs to help get the crisp back.
Did you try this recipe? I’d love to hear how it turned out for you! Feel free to leave a comment below and let me know what you think. If you snapped a photo of your creation, you can even share it in the comments or tag me on Instagram—I’d love to see it! Connecting with you and hearing about your cooking adventures truly makes my day. Thank you for being here!

Chapli Kebab Inspired Veggie Burgers
Ingredients
- 500 g ground beef lamb or chicken, preferably with 20% fat
- 1 medium onion grated or very finely chopped
- 1-2 tsp salt to taste
- 1 tsp ginger powder
- 1 tsp red chilli flakes or powder to taste optional
- 1/4 tsp ground black pepper
- 1 tbsp crushed coriander seeds
- 1 tbsp crushed cumin seeds
- ¼ tsp carom seeds – ajwain optional
- 1 tbsp crushed dried pomegranate seeds optional
- 3 tbsp corn flour or gram flour
- 2 30 g green onions, finely chopped
- 2 green chilli peppers finely chopped
- 1 red or yellow bell pepper grated
- 1 carrot grated
- 2 garlic cloves finely chopped, crushed or grated
- 1/2 cup fresh coriander leaves finely chopped
- 1 egg whisked
- 1 firm tomato deseeded and grated
- Oil for shallow frying
Instructions
- In a medium bowl, add the ground beef with all the ingredients and knead for 3-4 minutes, until you begin to see a lacy, stringy texture of the meat. Use gloves if using green chilli, as it may sting. If the mixture feels too sloppy or sticky add a little more flour until it’s comfortable to mould and shape in your hand.
- Using oiled hands, take around 1/4 cup of the meat and form into a round shape.
- Use your hands to shape the patties until they’re about 4 inches in diameter and not too thick. Then place them on the hot pan.
- Heat a cast iron skillet over high heat. Add enough oil to generously cover the bottom of the skillet.
- To test a piece for taste, place a piece of the beef mixture on the pan to cook, turning it over as needed. Taste and adjust salt and seasoning if desired.
- Use a spoon or small spatula to flatten and spread the kebabs. Fry for about 2 minutes on each side, using your spatula or a spoon to push oil on top of the kabab to cook. Do not overcook. You want it crispy and charred on the outside and just cooked on the inside.
- Flip over by lifting the kabab using a large spatula and a small spatula to hold it in place. (This prevents the oil from splashing on you).
- Transfer to a paper towel-lined plate. Fry the remaining kababs, replacing the oil if it starts to darken.
- Serve hot with some fresh naan, dip and your favourite salad.