You’ll Need
For the Chapli Kebabs
600g beef mince, 15-20% fat
1 small red onion, very finely diced
1 tomato, deseeded and finely diced
2 tbsp chopped coriander
1 green chilli, finely chopped
1 tsp crushed coriander seeds
1 tsp ground cumin
1 tsp pomegranate molasses
½ tsp sea salt
1 egg
2 tbsp gram flour
For the Boxes
4 naan breads, warmed
150g mint yoghurt
½ red onion, finely sliced
1 tomato, chopped
Lemon wedges
Optional but Dangerous
Green chutney
Extra chillies
A cold Pakistani lager
Method
Mix all the kebab ingredients until evenly combined but do not overwork the beef.
Cover and chill for 20 minutes.
Divide into eight balls and flatten each into a wide, thin, rough-edged patty.
Preheat your air fryer to 200°C.
Lightly spray both sides of the kebabs with oil.
Air fry in batches for 8-10 minutes, turning carefully halfway.
Cook until the edges are dark and the centres reach 75°C.
Warm the naan breads at 170°C for 2 minutes.
Line four boxes with naan and add the chapli kebabs, red onion and tomato.
Spoon over mint yoghurt and serve with lemon wedges.