Peshawari Chapli Kebab | Ultimate Pakistani Street Food!

These are my Peshawari Chapli Kebab! It's the ultimate street food in Peshawar, Pakistan and throughout Afghanistan and now you can quickly make this in your kitchen! Think juicy flavorful kebabs served alongside cilantro raita, pita and sliced red onions.

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.

Best Tips to make Chapli Kebab:

1. Use Quality Ingredients: Start with high-quality meat, preferably beef with a good ratio of lean meat and fat (80% lean 20% fat preferred).
2. Thorough Mixing: Ensure that all the ingredients are thoroughly mixed into the meat mixture. This will evenly distribute flavors and spices throughout the kebabs.
3. 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.
4. 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.
5. 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.

Can I make this more healthy?

Absolutely! But keep in mind that the end result and flavor will vary based on the cooking method.

1. Use a non-stick pan or grill: A non-stick pan requires less oil to cook, allowing you to use just a light brush or spray of oil. You can also grill the kebabs, which will reduce the need for oil significantly
2. Oven-Baking: You can bake the chapli kebabs in the oven. Preheat the oven to 375°F (190°C) and place the kebabs on a baking sheet lined with parchment paper. Brush them lightly with oil and bake for about 15-20 minutes, flipping halfway through.
3. Air Fryer: Using an air fryer is another great way to cook chapli kebabs with minimal oil. Lightly spray the kebabs with oil, and air fry at 360°F (180°C) for about 10-12 minutes, turning them once midway through.

Watch how to make Chapli Kebab

How to Make 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 (optional, allow to cool completely)
• 1 tomato, finely chopped
• ½ red onion, finely chopped
• 2 tablespoon cornmeal

Instructions:

1. In a large bowl, combine all the ingredients for the kebabs and mix thoroughly.
2. Allow the mixture to marinate for at least an hour, or up to 6 hours in the refrigerator.
3. Heat enough oil in a pan to shallow fry the kebabs.
4. 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.
5. Serve hot with raita and naan for a delicious and satisfying meal.

Peshawari Chapli Kebab | Ultimate Pakistani Street Food!

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.

5 from 4 votes

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Cook Time 10 minutes mins

Total Time 10 minutes mins

Course dinner, entree, Main

Cuisine Pakistani

Servings 4 people

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
• ½ red onion finely chopped
• 2 tablespoon cornmeal
• tomato slices to place in the center of the kebabs

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, shape them into patties and nestle a tomato slice into the center.
• In a pan, add enough oil to shallow fry the kebab. (Traditionally, chapli kebabs are fried and not grilled).
• 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.