Chapli Kebab – Authentic Pakistani Recipe

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Chapli kebab or Peshawari kebab is a Mughal-inspired  Pasthun-style kebab, the main ingredient of which is again meat. This dish which has its origin in Peshawar is an authentic Pakistani recipe, usually served as a snack or even with naan bread or rice at dinner or at lunch.

Cooking time
 55 mins (35mins preparing time+ 20mins cooking time) 

The ingredients you must have in your hand before preparing chapli kebab are:

  • Mutton mince with/without fat             1/2 kg
  • Onions                                                       2
  • Tomatoes                                                 2
  • Green chilies 4-5
  • Chili flakes                                              1tsp
  • Garam masala                                        1tsp
  • Red chili powder                                    1tsp
  • Egg                                                           1
  • Chopped coriander leaves                    1/2 cup
  • Gram flour                                               1/3 cup
  • Ghee                                                         2-3 tbsp
  • Salt                                                           to taste
 Step 1: Preparation 

Take half kg of mutton mince with fat in a bowl. You can also use the mutton without fat ( I prefer it with fat because the fat helps as a binding ingredient and gives a nice texture to the kebabs). Knead the mutton with your hand for one minute. This will make the kebabs even more soft.

 Step 2: Add the other ingredients 

Now finely chop the vegetables- onions, green chillies and coriander leaves.Deseed the tomatoes and finely chop them too. Add all the ingredients to the bowl. Now add one whole egg, garam masala powder and 1/3 cup of roasted gram flour ( you can also use normal gram flour). Mix all the ingredients with the mince and cover the bowl.

 Step 3: Resting 

A very important step for chapli kebab. Keep the bowl in the refrigerator for 30 minutes. This will let the fat in the mince coagulate and mix with the ingredients. After 30 minutes, add some red chili powder, a little amount of turmeric powder, and salt to taste to the chilled mince. Do not add salt before resting the mince, otherwise, the salt will make the onions sweat and the mixture will become runny.

 Step 4: Shape the kebabs 

Take a handful of the mixture and flatten it by your palms. Give the kebab a nice circular shape and make sure that the edges are smooth. Do the same for the rest of the kebabs. Our kebabs are pretty big and thick. You can also make the kebabs in a small size if you like by alternating the quantity of the mixture.

 Step 5: Fry the kebabs 

Heat the pan on high flame. Now we are going to shallow fry the kebabs. Add some ghee or oil to the pan. Place the kebabs on the pan and slowly cook them on medium flame. You will see the mince releasing its fat. The ghee and fat will give the kebabs a soft and nice texture. Cook each side for 8-10mins and our chapli kabab is ready.

Our Peshawari chapli kebabs are now ready to be enjoyed. You can serve them as a snack with some cucumber-onion salad.

Don’t forget to try this amazing rice based authentic Pakistani recipe – Balochi Sajji

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