These are flavour-packed thin beef or lamb patties full of fresh herbs and spices. In Afghanistan, they are a popular street food. My mother recalls that, when she was a child, on long family road trips, they would make pit stops at chapli kebab stalls on the roadside. She remembers the redness of the patties, as they were usually packed with chilli and served wrapped in hot tandoori-baked naans with fresh vegetables and some tangy chutney on top.
Process the brown onion, fresh chilli, coriander and garlic in a food processor until finely chopped. Place the minced beef in a medium bowl and add the blended ingredients along with the spices, flour, spring onion, egg,
Divide the meat mixture into 8 equal portions and roll each into a ball between your palms. Lightly grease your hands with oil, then flatten the balls on a non-stick baking tray into patties roughly
Add the oil to a large frying pan over high heat. When it reaches 180°C (350°F) on an oil thermometer, add the patties to the pan in batches and fry at this temperature, turning occasionally, for 2–3 minutes, so they half-cook and retain their shape. Transfer the patties to a plate lined with paper towel and repeat this high-temperature frying until all the patties are half-cooked. Reduce the heat to low and fry the patties again in batches for 5 minutes each side, or until they are crisp and deep golden brown. Transfer to a plate lined with paper towel to drain the excess oil.
To serve, wrap the freshly cooked chapli kebabs in large pieces of Afghan flatbread, then top with chutney, onion slices and extra chilli and coriander to taste.
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