Whole30 Chapli Kabab
Elevate your Whole30 journey with this flavorful and nutritious Chapli Kabab recipe! A modern twist on the classic Pakistani dish, these kababs bring together tender ground beef, aromatic toasted cumin and coriander seeds, and a medley of fresh herbs like cilantro and mint for a burst of freshness. Infused with warm spices like cinnamon and red chili flakes, and bound with Whole30-compliant almond flour and egg, these patties are pan-fried in ghee or coconut oil to achieve a perfectly crisp golden crust. Ready in just 40 minutes, these protein-packed kababs are ideal for a quick weekday dinner or meal prep. Serve them fresh with a side of greens or cauliflower rice for a wholesome, satisfying meal that’s entirely Whole30-approved.
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Recipe Information
Ingredients
- 500 grams ground beef
- 1 medium yellow onion, finely chopped
- 1 large tomato, finely chopped
- 0.5 cup fresh cilantro, chopped
- 0.25 cup fresh mint leaves, chopped
- 0.5 cup whole30 compliant almond flour
- 1 large egg
- 2 tablespoons ginger-garlic paste
- 3 tablespoons whole30 compliant ghee or coconut oil
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon red chili flakes
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon black pepper
- 1 teaspoon salt
Instructions
In a dry skillet over medium heat, lightly toast the cumin and coriander seeds until they are fragrant, about 1-2 minutes. Remove from heat and crush them coarsely using a mortar and pestle or a spice grinder.
In a large mixing bowl, combine the ground beef, chopped onion, chopped tomato, cilantro, mint, crushed cumin and coriander seeds, almond flour, egg, ginger-garlic paste, chili flakes, ground cinnamon, black pepper, and salt. Mix well until all ingredients are evenly incorporated.
With damp hands, divide the mixture into 8 equal portions and shape each into a flat, round patty, about 1/2-inch thick.
Heat the Whole30 compliant ghee or coconut oil in a large non-stick skillet over medium heat.
Once the oil is hot, carefully place a few kababs in the skillet, making sure not to overcrowd the pan. Cook each side for about 4-5 minutes or until a golden-brown crust forms and the meat is cooked through.
Remove the cooked kababs from the skillet and place them on a plate lined with paper towels to drain any excess oil.
Repeat the process until all kababs are cooked, adding more ghee or coconut oil to the skillet if necessary.
Serve the Chapli Kababs hot, garnished with extra fresh cilantro or mint if desired.
Nutrition Facts
Calories |
543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.7 g | 57% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 155 mg | 52% | |
| Sodium | 596 mg | 26% | |
| Total Carbohydrate | 11.0 g | 4% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 3.1 g | ||
| Protein | 27.1 g | 54% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 94 mg | 7% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 593 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
