Chapli Kebabs, also known as Peshawari kebabs, belong to the local cuisine of KPK. Chapli – is a Pashto word, which means flat, at least according to the six sources I got from google, and so the word “flat” gives you a hint of how these kebabs are made. The circular shape changes slightly when the outer crust forms upon frying, locking the juices inside, resulting in succulent beef patties. Chapli kebabs are fried on the high flame at first, flipped after a minute to cook the other side, locking the juice in. Then they are fried until fully cooked on medium heat.
During the summer seasons, I grill the chapli kebabs on the outdoor grill even though it’s more authentic to fry them. I prefer grilling them as long as the weather permits. But it’s up to you to try both methods and choose the one you prefer, depending on the taste and convenience.
In the taste department, these kebabs pass with exceedingly flying colors! Seasoned with salt, black pepper, and a hint of crushed red pepper flakes (if you prefer the heat!) Chopped cilantro, tomatoes, and onions are added right before shaping the kebabs.
Chapli – is a Pashto word, which means flat, so the word “flat” gives you a hint of how these kebabs are made.
Like most of the kebabs, chapli kebabs taste so so good when fried and served right away. However, if needed, you may fry and freeze them after cooling. Then when hunger calls, warm the batch in the oven at 300º F, for 10 minutes.
As winter approaches, I say you fry some and enjoy the kebabs with naan or as the meat for a delicious burger. In the warmer weather, get the grills and serve them at a family BBQ and enjoy!
- 2 lbs ground beef or chicken.
- 3 tablespoons salted or unsalted butter
- 2 teaspoon garlic paste
- 2 teaspoon ginger paste
- 3 teaspoon or to taste salt
- 1 teaspoon black pepper
- 1 teaspoon red chili powder
- ½ teaspoon crushed red pepper
- 1 tablespoon cumin and whole round coriander, mixed, roasted and ground.
- 2 eggs
- 1 green chili, chopped
- 2 tomatoes, medium-sized, cubed
- 1 onion medium-sized, chopped
- ¼ cup chopped cilantro
- 1/2 cup Oil for frying.
- Mix all the ingredients, and let it marinate in the refrigerator for 2 hours.
- Heat oil in a large skillet. Shallow fry, on high heat, for a minute and then flip and fry the other side for a minute. Then reduce the heat and fry until fully cooked.
If not serving right away, place the kebabs in an oven-safe platter cover with aluminum foil and place in the oven at 200º F until its time to serve.