Re: Need Chapli kebab recipe
Follow what S Punk said…the reason that’s happening to you is when you form it into round kebabs, and cook them, the heat causes the middle part to swell and cook slower than the edges.
When you form the kebabs, use your thumb to make an indentation and press down in the middle so that there is kind of a crater effect. The edges should be thicker then the middle so that when they cook it will all be uniform.
This same technique applies to making hamburger patties