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.

Course dinner, entree, Main

Cuisine Pakistani

Keyword summer

Cook Time 10

Total Time 10

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.