Whole30 Chapli Kabab
Discover a healthier twist on a classic favorite with this Whole30 Chapli Kabab recipe, a perfect fusion of bold flavors and clean eating. These irresistibly spiced beef patties are crafted with ground beef, fresh herbs like cilantro and mint, and a fragrant blend of toasted cumin and coriander seeds. Almond flour serves as a Whole30-friendly binder, while ghee or coconut oil ensures a crispy, golden crust. With just 20 minutes of prep and a skillet to sear these juicy kababs to perfection, this gluten-free, dairy-free dish is a meal-prep hero, perfect for quick dinners or protein-packed lunches. Serve these tender kababs with a side of fresh greens or a Whole30-compliant dip for a flavorful, guilt-free feast.
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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
Directions
Step 1
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.
Step 2
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.
Step 3
With damp hands, divide the mixture into 8 equal portions and shape each into a flat, round patty, about 1/2-inch thick.
Step 4
Heat the Whole30 compliant ghee or coconut oil in a large non-stick skillet over medium heat.
Step 5
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.
Step 6
Remove the cooked kababs from the skillet and place them on a plate lined with paper towels to drain any excess oil.
Step 7
Repeat the process until all kababs are cooked, adding more ghee or coconut oil to the skillet if necessary.
Step 8
Serve the Chapli Kababs hot, garnished with extra fresh cilantro or mint if desired.
Nutrition Facts
| Serving size | (1178.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2097.0 |
| Total Fat 170.1g | 0% |
| Saturated Fat 66.6g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 672.5mg | 0% |
| Sodium 2871.5mg | 0% |
| Total Carbohydrate 58.6g | 0% |
| Dietary Fiber 22.4g | 0% |
| Total Sugars 16.8g | |
| Protein 113.3g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 545.1mg | 0% |
| Iron 23.2mg | 0% |
| Potassium 3132.7mg | 0% |
Source of Calories