From Fariha and Sayied Sayedcq of Maza Kabob, makes 8-10 patties.
Ingredients
1 bunch green onions
1 bunch cilantro
1/2 green bell pepper
1 tablespoon minced garlic
11/2 pounds ground beef or lamb
3 tablespoons ground coriander
3 tablespoons cumin
1/2 tablespoon chicken-flavor bouillon powder
Flour
Optional: jalapeños, cayenne
1/4 cup vegetable oil
Directions
In a blender or food processor, pulse green onions, cilantro and bell pepper. Transfer to a large bowl, add garlic and meat. Mix well, and add ground coriander, cumin and bouillon powder (in place of salt because it also adds flavor). If you would like to make the chapli spicy, add finely chopped jalapeños (fresh or canned) or cayenne. Mixture should be soft but not too runny. If it does not hold together, add flour a tablespoon at a time until it sticks.
On a flat grill or frying pan, heat vegetable oil over medium heat. To make the kebabs, take about the size of a large golf ball and roll the mix in the palms of your hands (much like making meatballs). Flatten out the ball by pressing from the center out and turning the ball until you have a patty. You do not want them too thick because the outside will cook and the inside will not. Once the grill and oil are hot, carefully lay the kebab in the pan (away from you in case of splatter) and add more oil if needed.
The kebabs will shrink, so don’t worry if they look large when you first form them. Also, do not make them so thin that they rip when you put them into the pan. Press the kebabs down with a spatula as they have a tendency to arch up, and the underside middle will not be as cooked as the rim. Just press till it stays flat. Give each patty plenty of room. Use tongs to flip the patties just like you would a hamburger, and cook until the kebabs are brown on both sides.
