Bun Kebab
A Karachi-style bun kebab with spiced beef-and-lentil patties, egg, chutneys, onions and cabbage in a griddled soft bun.
By TastyTrails Kitchen · Published · Updated
Jump to RecipeKarachi bun kebab is a popular Pakistani street-food sandwich: a crisp-edged shami-style kebab is tucked into a toasted bun with a thin omelet, green chutney, sweet tamarind sauce and crunchy salad. It is messy, spicy and designed to be eaten hot.
This version uses beef and split chickpeas for a dense, tender patty. Cook the mixture until dry before shaping; excess moisture is the main reason bun kebab patties break in the pan. Serve with extra chutney and sliced green chilies.
Ingredients
- 1/2 cup (100 g) split chickpeas (chana dal), rinsed and soaked in water for 30 minutes
- 1 lb (450 g) ground beef, preferably 15-20% fat
- 1 1/2 cups (360 ml) water
- 1 small yellow onion (about 5 oz/140 g), roughly chopped
- 6 garlic cloves, roughly chopped
- 1-inch (2.5-cm) piece fresh ginger, peeled and chopped
- 2 green chilies, chopped
- 1 cinnamon stick, 2 inches (5 cm)
- 4 whole cloves
- 4 green cardamom pods, lightly crushed
- 1 black cardamom pod
- 1 teaspoon (2 g) cumin seeds
- 1 teaspoon (2 g) coriander seeds
- 1 teaspoon (3 g) kosher salt, plus more for the eggs
- 1/2 teaspoon (1 g) cayenne pepper
- 1/2 teaspoon ground black pepper
- 1 large egg
- 1/2 cup (30 g) plain breadcrumbs
- 1/4 cup (60 ml) neutral oil, divided, plus more as needed
- 1/2 cup (120 g) plain yogurt
- 1/2 cup (20 g) packed fresh cilantro leaves
- 1/2 cup (15 g) fresh mint leaves
- 1 green chili, roughly chopped
- 1 tablespoon (15 ml) fresh lemon juice
- 1/2 teaspoon (2 g) kosher salt
- 1/4 cup (60 g) tamarind chutney
- 4 large soft burger buns, about 2 1/2 oz (70 g) each, split
- 4 large eggs
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon red pepper flakes
- 1 cup (90 g) finely shredded green cabbage
- 1/2 small red onion (about 2 oz/55 g), very thinly sliced
- 1/2 cup (75 g) thinly sliced cucumber
- 4 green chilies, sliced, optional garnish
Instructions
- 1
Drain the soaked chana dal. In a saucepan over medium heat, combine it with the beef, water, onion, garlic, ginger, two green chilies, cinnamon, cloves, cardamom pods, cumin, coriander, salt, cayenne and black pepper. Bring to a simmer, cover, and cook over medium-low heat for 25-30 minutes, until the dal is very soft and the liquid has nearly evaporated.
- 2
Remove the whole spices. Cook the beef mixture uncovered over medium heat for 5-8 minutes, stirring often, until completely dry and it begins to pull away from the pan. Cool for 10 minutes; a dry mixture makes patties that hold together.
- 3
Pulse the cooled mixture in a food processor until finely ground but not puréed. Mix in one egg and the breadcrumbs, then rest for 10 minutes. Divide into four portions and shape each into a patty about 4 inches (10 cm) wide and 1/2 inch (1.25 cm) thick.
- 4
For the green chutney, blend the yogurt, cilantro, mint, chopped green chili, lemon juice and salt until smooth. Set aside while preparing the sandwiches.
- 5
Heat 1 tablespoon (15 ml) oil in a large skillet over medium heat. Fry the patties for 3-4 minutes per side, adding another teaspoon of oil if needed, until browned and crisp outside and hot through; transfer to a plate.
- 6
Whisk the four eggs with turmeric, red pepper flakes and a pinch of salt. Cook them one at a time in the same skillet over medium heat, using about 1 teaspoon oil per egg, until just set. Fold each thin omelet to roughly match the bun.
- 7
Wipe out the skillet, brush the cut sides of the buns with the remaining oil, and toast them cut-side down over medium heat for 1-2 minutes, until golden and lightly crisp.
- 8
Spread green chutney on the bottom buns and tamarind chutney on the top buns. Layer cabbage, cucumber, red onion, a kebab patty and a folded omelet on each bottom bun, then close with the tops and serve immediately with sliced green chilies and extra chutneys.
Tips for the Best Bun Kebab
- Cook the beef-and-dal mixture until no liquid remains. If it still feels soft, return it to the pan for a few minutes before blending.
- Wet your hands lightly when shaping the patties, and chill them for 15 minutes if they feel fragile.
- A food processor gives the traditional fine, cohesive texture; stop before the mixture becomes a smooth paste.
- Use ground chicken or lamb in the same quantity, but cook chicken patties to 165°F (74°C) internally.
- The chutney and patties can be made one day ahead. Refrigerate the patties covered, then reheat and crisp them in a lightly oiled skillet.
- For less heat, remove the green-chili seeds and use less chutney; do not replace the chana dal with canned chickpeas, which make wetter patties.
Storage and Reheating
Refrigerate cooked patties and chutney separately in airtight containers for up to 3 days. Patties can be frozen for up to 2 months; thaw overnight and reheat in a lightly oiled skillet until hot and crisp. Assemble the buns just before serving, since the chutneys soften the bread.
Frequently Asked Questions
What meat is used in bun kebab?
Karachi bun kebab commonly uses a shami-style patty made with ground beef and split chickpeas. Lamb or chicken can also be used, but the texture and flavor will differ.
Is a bun kebab the same as a burger?
It is a Pakistani street-food sandwich, but its patty is usually a spiced meat-and-lentil kebab rather than a plain beef burger. Egg, chutneys and fresh salad are characteristic toppings.
Can I make bun kebab without chana dal?
Chana dal gives the patty its traditional structure and texture. If necessary, use a small amount of cooked split peas, but drain them very well to avoid a loose mixture.
How do I stop shami kebab patties from breaking?
Reduce the cooking liquid fully, cool the mixture before grinding, add the egg and breadcrumbs, and rest the shaped patties before frying. Turn them only once they have browned.
Quick Info
Prep Time
40 min
Cook Time
35 min
Servings
4
Difficulty
Medium
Nutrition Facts
Per serving (estimated)
