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.
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.