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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
Print Recipe
Cook Time 10 minutes
Total Time 10 minutes
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
  • 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.