Chapli Kebab is a traditional Pashtun dish that originated in the Khyber Pakhtunkhwa province of Pakistan, in the city of Peshawar. It is a type of kebab made from ground meat, typically beef, mixed with various spices and herbs.
Cook Time: 10 minutes
Total Time: 10 minutes
Course: dinner, Main entrée
Cuisine: Pakistani
Servings: 4 people
What is Chapli Kebab?
Chapli Kebab is a traditional Pashtun dish that originated in the Khyber Pakhtunkhwa province of Pakistan, in the city of Peshawar. It is a type of kebab made from ground meat, typically beef, mixed with various spices and herbs. The name “Chapli” comes from the Pashto word “chaprikh,” which means flat, referring to the flat and round shape of the kebab.
Ingredients
1 lb beef 80% lean 20% fat
2 teaspoon coriander seeds crushed
1 teaspoon cumin
2 tablespoon pomegranate seeds crushed
1 teaspoon red chilli powder cayenne or Kashmiri red chilli
1 ¼ teaspoon salt
2 teaspoon ginger garlic paste
¼ cup cilantro leaves finely chopped
½ red onion finely chopped
2 tablespoon cornmeal
tomato slices to place in the centre of the kebabs
Instructions
Step1
In no particular order, add all the ingredients into the beef and mix really well. Because there are spices and herbs, make sure everything is thoroughly mixed.
Step2
Allow to marinate for at least an hour or up to 6 hours. I have left this in the fridge overnight and the result is even more delicious. I wouldn’t marinate for longer than 24 hours.
Step3
Once you are ready to fry, shape them into patties and nestle a tomato slice into the center.
Step4
In a pan, add enough oil to shallow fry the kebab. (Traditionally, chapli kebabs are fried and not grilled).
Step5
Flip once the bottom is deep brown, about 5-6 minutes.(I flip the kebab only once or twice).
Step6
Serve hot with raita and naan.
Best Tips to make Chapli Kebab:
Use Quality Ingredients: Start with high-quality meat, preferably beef with a good ratio of lean meat and fat (80% lean 20% fat preferred).
Thorough Mixing: Ensure that all the ingredients are thoroughly mixed into the meat mixture. This will evenly distribute flavours and spices throughout the kebabs.
Marination Time: Allow the meat mixture to marinate for at least an hour to allow the flavours to meld together. If you can, marinate overnight to deepen the flavours.
Shallow Frying: Traditionally, Chapli Kebabs are shallow-fried in oil rather than grilled. Use enough oil to cover the bottom of the pan and fry the kebabs until they develop a deep golden brown crust on both sides. Of course, for healthier alternative, you can pan fry in less oil.
Garnish and Serving: Serve the Chapli Kebabs hot, garnished with fresh cilantro leaves and accompanied with raita or chutney and naan for a complete meal.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 312 | |
| % Daily Value * | |
| Total Fat 21g | 27% |
| Saturated Fat 8g | 38% |
| Cholesterol 116mg | 39% |
| Sodium 759mg | 33% |
| Total Carbohydrate 8g | 3% |
| Dietary Fiber 2g | 9% |
| Total Sugars 4g | |
| Protein 22g | 44% |
| Vitamin C 18mg | 20% |
| Calcium 48mg | 4% |
| Iron 3mg | 17% |
| Potassium 597mg | 13% |