Chapli Kabobs. Chapli kebab is a form of kebabs widely popular in Pakistan. Mixed together with a South Asian blend of spices, the beef is flattened into circles and shallow-fried. The patty must have a charred exterior for an authentic look and flavor!

Our boneless prime chicken breast fillet marinated in our homemade seasoning. more info.. Chapli kebab (Pashto: چپلي کباب ‎) is a Mughlai-influenced Pashtun-style minced kebab, usually made from ground beef, mutton or chicken with various spices in the shape of a patty. It originates from Peshawar, what is today northwest Pakistan, and is also known as the Peshawari kebab. You can have Chapli Kabobs using 12 ingredients and 8 steps. Here is how you cook that.

Ingredients of Chapli Kabobs

It's 2 lb of ground meat beef or lamb.
It's 1 bunch of green onions.
You need 1 pinch of cilantro.
Prepare 1 of green beel pepper.
Prepare 1 clove of garlic.
Prepare 1 pinch of cumin.
You need 1 pinch of coriander.
You need 1 can of chicken broth.
Prepare 1 pinch of salt.
It's 1 of hot red chilli pepper.
You need 1 of flour.
It's 1 of vegetable oil.

The chapli kebab is a popular barbecue and street food throughout Khyber Pakhtunkhwa and other parts. Make kebab patties with the meat mixture and keep aside. Heat a fry-pan/grill and add oil and place the kebab patties on the pan/grill. Chapli Kabab is a Pakhtun styled Pakistani minced kebab, originated from Peshawar.

Chapli Kabobs step by step

Take 11/2 lb of ground beef or ground lamb, put it in a bowl, and set it aside..
In a blender or food processor, chop finely one bunch of cleaned green onions, one bunch of washed cilantro, and 1/2 of a green bell pepper. You want the mix to have the consistency of paste or else you will have chunks of ingredients sticking out of the kabob and the small pieces will burn upon frying. Take the mix out of the food processor and into a clean medium sized bowl. To the mix, add 1 tablespoon (tbsp) of finely chopped garlic and then add the meat to this bowl..
Mix the ingredients together well and then add 3 tbsp of ground cilantro seeds, 3 tbsp of cumin, and 2 tbsp of coriander..
Add the chicken broth and the salt.
Add the chilli pepper to the food processor and crush until made powder, make sure you take the seeds off when you clean it before putting in the food processor.
When all of the ingredients are mixed well into the meat, it should be soft but not sloppy. If it is, then add a little bit (1tbsp) of all purpose flour. Do not add too much flour or it will ruin the taste..
In a frying pan add 1 cup of vegetable oil and put on medium heat. To make the kabobs uniform, take enough mix to make a ball, the press the ball and make into a patty. Do not make them too thick or they will not cook inside..
Once cooked on one side, flip and cook the other, once done, pat dry with paper towel to dry the excess of oil..

It is made from minced mutton or beef with added spices and shaped into a form of round patty. The dish basically originated from Khyber Pakhtunkhwa (KPK) and is also commonly known as Peshawari Kabab. It is a well known BBQ or street food throughout eaten all across the country, specially in KPK and other parts. If you want to try the authentic chapli kebab, then you must try this recipe. All you need to prepare this non-vegetarian recipe is ground chicken and beef meat coupled with beaten and a melange of whole and ground spices.