Description
At its core, a beef chapli kebab naan wrap is a magnificent fusion of contrast in both texture and flavor. The star of the show is the chapli kebab itself, a famous flat beef patty that originates from northern Pakistan. Unlike standard burger patties, which rely primarily on salt and pepper, a chapli kebab is packed with a complex matrix of coarsely ground aromatic spices, fresh herbs, finely chopped vegetables, and a unique binding agent such as cornmeal or gram flour.
Ingredients
For the Chapli Kebabs
- 500 g (1.1 lb) ground beef
- 1 small onion, finely chopped
- 1 medium tomato, finely chopped and seeds removed
- 2 green chilies, finely chopped
- 2 tbsp fresh coriander, chopped
- 1 tbsp fresh mint, chopped
- 1 tbsp ginger-garlic paste
- 1 egg
- 2 tbsp cornmeal or gram flour (besan)
- 1 tsp ground coriander
- 1 tsp cumin seeds
- 1 tsp red chili flakes
- ½ tsp garam masala
- ½ tsp black pepper
- 1 tsp salt, or to taste
- 1 tsp dried pomegranate seeds (anardana), lightly crushed
- 1 tbsp lemon juice
- 1 tbsp vegetable oil, plus more for frying
For the Wraps
- 4 naan breads
- 1 small cucumber, thinly sliced
- 1 tomato, thinly sliced
- ½ small red onion, thinly sliced
- Fresh coriander leaves
- Fresh mint leaves
- Lemon wedges
For the Yogurt Sauce
- ½ cup (120 g) plain Greek yogurt
- 1 tbsp mayonnaise
- 1 tbsp lemon juice
- 1 small garlic clove, minced
- ½ tsp ground cumin
- Salt, to taste
- Optional: pinch of chili powder
Instructions
- Make the kebab mixture
Place the ground beef in a large bowl. Add the onion, tomato, green chilies, coriander, mint, ginger-garlic paste, egg, cornmeal or gram flour, spices, salt, pomegranate seeds, and lemon juice. - Mix well
Mix everything thoroughly until evenly combined. Cover and refrigerate for 20–30 minutes to allow the flavors to develop. - Shape the kebabs
Divide the mixture into 8 portions. Flatten each portion into a thin, round patty. Chapli kebabs should be relatively thin so they cook evenly. - Cook the kebabs
Heat a little oil in a large skillet over medium-high heat. Cook the kebabs for about 4–5 minutes per side, or until browned and cooked through. Avoid overcrowding the pan. - Make the yogurt sauce
Mix the yogurt, mayonnaise, lemon juice, garlic, cumin, and salt in a small bowl. Add a little chili powder if you like extra heat. - Warm the naan
Warm each naan in a dry skillet or oven until soft and pliable. - Assemble the wraps
Place a chapli kebab in the center of each naan. Add cucumber, tomato, red onion, coriander, and mint. Drizzle generously with the yogurt sauce. - Wrap and serve
Fold the bottom of the naan over the filling, fold in the sides, and roll tightly. Serve immediately with lemon wedges.
Notes
For the best chapli kebab wraps, don’t make the kebabs too thick. The thin, slightly crispy edges and juicy center are what make these wraps especially delicious. Fresh naan and a generous squeeze of lemon just before serving bring all the flavors together.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Pakistani
Nutrition
- Serving Size: 1 wrap
- Calories: 650 kcal
Keywords: pakistani beef kebab wraps, chapli kebab flatbread wraps, spiced beef naan wraps, chapli kebab rolls