Chapli Kabab

See below for recipe

Kababs are popular all over the world. Pakistanis have some authentic types of kababs and it is a part of our main course. Chapli kabab is a specialty of the city Peshawar. Minced meat is mixed with spices and fried on a pan. The unique element of this kabab is chunks of tomatoes. Tomatoes are not added to any kabab other than Chapli Kabab. Sometimes a tomato slice is placed on top of the kabab and then fried. As it is so famous in Peshawar, that the people of Karachi, Islamabad, and Lahore have learned the recipe too to enjoy this dish in their own city. Chapli Kabab is also made on Eid ul Adha and enjoyed with chatni and raita.

Chapli Kabab – Recipe

Adapted by Muhammad Raees

Yields 4 servings

Ingredients

• 1 pound ground beef or lamb
• 1/2 cup tomatoes, finely chopped
• 1/2 cup onions, finely chopped
• 1/2 cup fresh cilantro leaves, chopped
• 1/2 cup fresh mint leaves, chopped
• 2 green chilies, finely chopped
• 1 egg, beaten
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 1 tablespoon coriander powder
• 1 tablespoon cumin powder
• 1 tablespoon red chili powder
• 1 teaspoon salt
• 1/2 teaspoon garam masala powder
• 1/4 cup vegetable oil, for frying

Instructions

Preparation time: 20 minutes

Cooking time: 30 minutes

1. In a large mixing bowl, combine the ground meat, chopped tomatoes, onions, cilantro, mint, green chilies, egg, ginger paste, garlic paste, coriander powder, cumin powder, red chili powder, salt, and garam masala powder. Mix well to combine all the ingredients.
2. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours, to allow the flavors to meld together.
3. After the marination period, take out the bowl and divide the mixture into equal portions. Take each portion and shape it into a flat disc, similar to a patty.
4. Heat the vegetable oil in a large skillet over medium heat. Once the oil is hot, place the shaped kababs into the skillet and fry for 5-7 minutes on each side, or until they are golden brown and fully cooked.
5. Once the kababs are cooked, remove them from the skillet and drain on a paper towel to remove any excess oil.
6. Serve hot with fresh naan bread, salad, and mint chutney on the side.

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