Photograph of this dish. Miansari66 · Public domain.
Pakistani · Pakistan
Chapli kabab
Also called چپلی کباب
Chapli kabab, a dish from Pakistan (چپلی کباب).
Pai editors’ mark 4 / 5
Plan, list, and collections
Chapli kabab is cooked in Pakistan as its own dish. Mix beef with a lot of onion and a spoon of cornmeal, then griddle the flat kababs. Amounts are scaled for four from foods this library can count, so the nutrition panel comes from those ingredients.
Health
How this plate sits
Counted from the ingredient table. The score, richness, and badges describe one serving as written. The ring and the nutrient table follow the serving count above. This is general information, not medical advice.
76
Health score
Light & nourishing
Moderate
Richness
Gentle
Light to very rich, from fat, saturated fat, sugar, and the cream or butter in the plate.
- Protein 25%
- Carbs 35%
- Fat 41%
Suits · Diabetes-friendly
Sugar, fiber, and the starch mix sit in a gentler range. Your own portion still decides the day.
Watch · Heart-friendly
Saturated fat, cholesterol, sodium, or fiber keeps this off the heart-friendly list.
Suits · Weight loss
Calories stay contained and protein is high enough to feel like a meal.
Suits · High protein
About 27.2 g of protein in the serving.
Watch · Low sodium
About 484 mg of sodium, above the 450 mg mark.
Suits · Gluten-free
No wheat, barley, or rye in the required list. Still read labels on sauces and oats.
Suits · Dairy-free
No milk ingredients in the required list.
Watch · Vegetarian
Meat, poultry, fish, or shellfish is in the required list.
Suits · Pregnancy
No alcohol, liver, or caffeine in the required list. Cook meat, eggs, and seafood through.
Watch · Gentle when sick
The heat is more than a gentle bowl wants.
Watch · Kid-friendly
The heat is above a mild mark.
Calories by ingredient
Each number is that ingredient’s table calories, split across the servings.
- Ground beef, 90% lean198 kcal
- Polenta145 kcal
- Neutral oil62 kcal
- Yellow onion18 kcal
- Tomato14 kcal
- Cilantro1 kcal
Glycemic load
Estimated glycemic load for this count: 19.3. The bands come from the ingredient table.
Portion
One serving, as written, is about 441 kcal.
Allergens. None flagged in the required list.
Make it healthier
Serve three-quarters of the plate
The ingredient mix stays the same. Calories are three-quarters of the counted serving.
About 331 kcal after the change.
Use half the kosher salt and brighten the plate with lemon or lime.
The same dish with less sodium. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
Replace the meat or fish with the same weight of drained chickpeas.
The seasoning and the method stay. The center of the plate changes. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
| Nutrient | Amount | % daily value |
|---|---|---|
| Calories | 441 kcal | 22% |
| Protein | 27.2 g | 54% |
| Carbohydrate | 38.7 g | 14% |
| Fiber | 5.1 g | 18% |
| Total sugars | 4.3 g | 9% |
| Fat | 20 g | 26% |
| Saturated fat | 5.7 g | 29% |
| Cholesterol | 73 mg | 24% |
| Sodium | 484 mg | 21% |
| Potassium | 757 mg | 16% |
| Calcium | 41 mg | 3% |
| Iron | 4.4 mg | 24% |
| Magnesium | 89 mg | 21% |
| Zinc | 6.4 mg | 58% |
| Vitamin A | 60 mcg | 7% |
| Vitamin C | 15.6 mg | 17% |
| Vitamin D | 0.1 mcg | 1% |
| Vitamin E | 1.5 mg | 10% |
| Vitamin K | 32 mcg | 27% |
| Thiamin (B1) | 0.3 mg | 22% |
| Riboflavin (B2) | 0.3 mg | 22% |
| Niacin (B3) | 7.7 mg | 48% |
| Vitamin B6 | 0.7 mg | 39% |
| Folate | 40 mcg | 10% |
| Vitamin B12 | 2.5 mcg | 104% |
These figures follow the USDA-linked ingredient table where a safe FoodData Central row exists. Optional ingredients are left out. A few pantry items still use Pai's curated numbers because no close USDA row was found. 50 g is the daily value for added sugar. This figure is total sugar, including fruit and milk.
- A middle path: useful food, with one or two numbers worth watching.
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.
Equipment
- Grill pan or grill
- Tongs
- Scale
Ingredients
Each line is stored in grams. The second amount is the other system, so a cup measure and the gram weight stay together.
Ground beef, 90% lean1 lb450 g
Yellow onion1 onion180 g
Tomato3 tomatoes320 g
Cilantro0.5 cup15 g
Ground coriander1 tsp2 g
Chili flakes1 tsp2 g
Polenta1 cup160 g
Kosher salt1 tsp4 g
Neutral oil2 tbsp30.77 ml
The first amount follows the unit toggle. The second is the other system. Both follow the serving count.
If you need to swap
- Use half the kosher salt and brighten the plate with lemon or lime.. The same dish with less sodium.
- Replace the meat or fish with the same weight of drained chickpeas.. The seasoning and the method stay. The center of the plate changes.
Method
AI-generated photo.
1Heat the grill until it is hot, then oil the bars. For Chapli kabab, start here: mix beef with a lot of onion and a spoon of cornmeal, then griddle the flat kababs.
AI-generated photo.
2Mix beef with a lot of onion and a spoon of cornmeal, then griddle the flat kababs.
Cook 15 min
AI-generated photo.
3Rest it a few minutes. The juices should run clear where that matters. Stop when this is true of Chapli kabab: Mix beef with a lot of onion and a spoon of cornmeal, then griddle the flat kababs.
AI-generated photo.
4Slice or leave whole and serve with the juices. Chapli kabab is eaten in Pakistan as this plate, with the sauce or garnish that belongs to it.
How you know it is done
Chapli kabab is done when the outside has color and the center is cooked through for the protein in the pan.
If it goes wrong
- Chapli kabab looks done on top and is still raw in the center. Trust the cue in the method, not the color alone. Give it a few more minutes and check the center.
- Chapli kabab spread, sank, or turned out dry. Measure by weight next time, heat the oven fully, and stop when the doneness cue appears rather than when the timer ends.
Storage
Cool Chapli kabab, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven, not a raw salad.
How this dish helps your daily life
- Chapli kabab is cooked by grill in Pakistan. The steps follow that technique, including the timing above.
- The meat, poultry, or fish is the protein. The panel is this plate, not a generic serving.
Notes
Pregnancy. Cook meat, poultry, and eggs through. Use pasteurized dairy if the recipe includes it. There is no alcohol in the required list.
Allergens in the required list: none flagged.
Your stars and note
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.