It doesn't get more authentic than this! I'm sharing the real deal. Peshawari Chapli Kebab! It's the ultimate street food in Peshawar, Pakistan, and now you can quickly make this in your kitchen!
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.
Traditional Cooking Technique in Peshawar:
One of the characteristic features of Peshawari Chapli Kebab is its traditional cooking technique, which involves shallow (almost deep) frying the kebabs in a pan rather than grilling them. A quick YouTube video will show vendors pressing down the meat into a patty and sliding them in a big pan brimming with oil. This method allows the kebabs to develop a crispy exterior while retaining their juicy and tender texture.
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 flavors and spices throughout the kebabs.
- Marination Time: Allow the meat mixture to marinate for at least an hour to allow the flavors to meld together. If you can, marinate overnight to deepen the flavors.
- 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.
Recipe for Peshawari Chapli 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 chili powder (cayenne or Kashmiri red chili)
- 1 ¼ teaspoon salt
- 2 teaspoon ginger garlic paste
- ¼ cup cilantro leaves, finely chopped
- 1 egg, cooked and scrambled (allow to cool completely)
- 1 tomato, finely chopped
- ½ red onion, finely chopped
- 2 tablespoon cornmeal
Instructions:
- In a large bowl, combine all the ingredients for the kebabs and mix thoroughly.
- Allow the mixture to marinate for at least an hour, or up to 6 hours in the refrigerator.
- Heat enough oil in a pan to shallow fry the kebabs.
- Form the meat mixture into thin, flat patties and fry in the hot oil until deep brown and crispy on both sides, about 5-6 minutes per side.
- Serve hot with raita and naan for a delicious and satisfying meal.
Peshawari Chapli Kebab | Ultimate Pakistani Street Food!
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
- 1 egg cooked and scrambled (allow to cool completely)
- 1 tomato finely chopped
- ½ red onion finely chopped
- 2 tablespoon cornmeal
Instructions
- 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.
- 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.
- Once you are ready to fry, add the scrambled eggs to the mixture and gently combine. If you don't like eggs, simply skip it.
- In a pan, add enough oil to shallow fry the kebab. (Traditionally, chapli kebabs are fried and not grilled). When ready to fry, place a ball of mince in your hand and flatten super thin.
- Flip once the bottom is deep brown, about 5-6 minutes.(I flip the kebab only once or twice).
- Serve hot with raita and naan.
Noor
I’m confused on where I’m adding the cooked scrambled egg, someone explain! Recipe looks so good, can’t wait to try it
Rookie With A Cookie
Hi Noor! You are adding the scrambled eggs (once cooled) to the raw meat. If you are averse to eggs, simply skip it.
Jasmine
This is my go-to recipe, my family and I love it, great punch of flavor, and any guests I've made it for have also raved.
Notes & Variations:
- I omit the egg
- I never fry it; using 80/20 beef, it's fatty enough already without adding more.
- have made it on the stovetop in a pan and a grill. Grill tasted great but I did lose bits and pieces from the tomatoes onions (and even a whole kebab falling through the grates 😔)
This one is my go-to. 👍🏽👍🏽👍🏽
Gabor
Is a very good recipe. Greting from Germany. I think I will be create this dish often.
Rookie With A Cookie
Thank you for the review; I’m so happy you tried and loved it.
AZN
Hi! How many kababs does this recipe make?
Rookie With A Cookie
A pound makes about 5-6 kebabs
Rookie With A Cookie
Hi 1 pound will usually make about 6 medium sized kebabs
AZN
Thank you! These are our favorite kababs. I make them with lean beef in bulk and freeze them. We make chapli burgers with them (two patties with cheese in the middle) and they are just perfect!
Lynette Menezes
Your recipes are so easy to follow. The kabab are definitely a favourite.
Rookie With A Cookie
Thank you Lynette! Really appreciate your feedback.
Zeeshan
What kind of oil do you use to fry the kebab?