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To make the chapli kebab, put all the ingredients into a mixing bowl along with a generous amount of salt and pepper. Using your hands, work the ingredients together really well for a few minutes until you have a smooth and evenly combined paste.
Divide the meat mixture into 8 equal portions and roll into balls, then flatten into thin patties.
Heat a large frying pan over a high heat and, once hot, fry the patties for 2–3 minutes on each side until nicely browned and cooked through.
Serve with warmed flatbreads, extra coriander leaves, the sliced red onion and yoghurt.