10 Chapli Kebab Recipes: A Culinary Journey Through the Flavors of Pakistan

Embark on a culinary journey through the vibrant flavors of Pakistan with these 10 Chapli Kebab recipes. From the classic Peshawari Chapli Kebab to unique regional variations, explore the art of crafting this iconic Pakistani street food. Discover the secrets to achieving the perfect juicy, flavorful, and crispy Chapli Kebab, complete with tips on spice blends, grilling techniques, and serving suggestions. Whether you’re a seasoned chef or a home cook looking for a new adventure, these Chapli Kebab recipes will tantalize your taste buds and transport you to the heart of Pakistani cuisine.

Juicy and Flavorful Chapli Kebabs

This recipe guides you through making delicious and authentic Chapli Kebabs, a popular street food from Pakistan and Afghanistan. These savory meat patties are packed with aromatic spices and herbs, then pan-fried to a perfect crisp. Follow these simple steps to create a memorable culinary experience.

Ingredients

Here’s what you’ll need:

• Ground Meat: Use beef, lamb, or a mixture for the best flavor.
• Salt: To taste
• Shami Kebab Spice Mix: One packet of Shan Shami Kebab spice blend adds authentic flavor.
• Gram Flour (Besan): 1 cup, lightly fried
• Cumin Powder: 1 teaspoon
• Coriander Powder: 3 tablespoons, freshly chopped is preferred
• Whole Spices: 1 teaspoon (specify the type, e.g., crushed cumin seeds, coriander seeds)
• Egg: 1, beaten
• Oil: For pan-frying
• Optional Garnish:
• 1 Tomato, sliced
• 1 Onion, medium, chopped

Instructions

1. Marination: In a large bowl, combine the ground meat, salt, Shami Kebab spice mix, fried gram flour, cumin powder, coriander powder, whole spices, and the beaten egg. Mix thoroughly and marinate for at least 2 hours. This allows the flavors to meld beautifully.

2. Shaping and Cooking: Form the marinated meat mixture into round, flat patties. Heat oil in a large skillet over medium-high heat. Pan-fry the Chapli Kebabs for several minutes per side, until they are cooked through and develop a rich, dark brown color.

3. Serving: Serve the hot Chapli Kebabs with naan bread, your favorite chutneys or sauces, and a refreshing beverage. Garnish with sliced tomatoes and chopped onions for added flavor and visual appeal.

Juicy and Flavorful Chapli Kabab: A Step-by-Step Recipe

This recipe guides you through making delicious and authentic Chapli Kabab. From preparing the flavorful mutton mince to achieving the perfect sear, we’ll cover every step to ensure your kababs are tender, juicy, and bursting with flavor.

Ingredients

• 250 gms Mutton mince
• 1 1/2 medium Onion, finely chopped
• 2-3 tbsp Fresh Coriander leaves, finely chopped
• 1/4 cup Roasted gram flour (besan)
• 1 tsp Cumin powder
• 1 small Tomato, seedless and finely chopped
• 1 tsp Red Chili flakes
• 1 tsp Black pepper powder
• 1 tsp Lemon juice or amchoor/dried anardana powder (optional)
• 1 1/2 tsp Garam masala
• Salt to taste
• 1 tbsp Whole Coriander seeds, roasted and coarsely ground
• 1 tbsp Ginger-Garlic paste
• 3-4 small Green Chilies, crushed
• 1 medium Egg, scrambled and half-cooked (optional)
• 1 medium Egg
• Oil as required

Instructions

1. Prepare the Mince: Wash and strain the mutton mince, squeezing out any excess water.

2. Chop Ingredients: Finely chop the onion, fresh coriander, and tomatoes. Crush the green chilies.

3. Prepare the Egg (Optional): Scramble one egg with salt and pepper until half-cooked. Set aside.

4. Combine Spices and Mince: In a large bowl, add the salt, black pepper powder, red chili flakes, crushed coriander seeds, ginger-garlic paste, green chilies, cumin powder, garam masala, and roasted gram flour to the mutton mince.

5. Add Remaining Ingredients: Squeeze excess water from the chopped onions and add them to the mince mixture. Follow with the chopped tomatoes, fresh coriander leaves, whole egg, and the scrambled egg (if using).

6. Mix Thoroughly: Using your hand, mix all ingredients until well combined. Add lemon juice (or amchoor) if desired and give a final mix.

7. Heat the Pan: Preheat a large, flat, non-stick pan over high heat. Pour in oil and allow it to become hot.

8. Shape the Kababs: Wet your hands with water or oil. Take small portions of the mixture and shape them into round, flat, or oval kababs.

9. Cook the Kababs: Place the kababs in the hot pan and fry for a few minutes on each side, flipping at intervals until cooked through.

10. Drain Excess Oil: Remove the cooked kababs and place them on a paper towel-lined plate to drain excess oil.

11. Tomato Topping (Optional): For a variation, place a tomato slice on top of each shaped kabab before frying.

12. Serve: Serve the hot Chapli Kababs with coriander-mint chutney.

Peshwari Chapli Kabab: A Flavorful Ground Beef Delight

This recipe guides you through making delicious Peshwari Chapli Kababs, a specialty featuring flavorful ground beef patties. These kababs are pan-fried to perfection and offer a unique taste with the addition of a tomato slice during cooking.

Ingredients

• 1/2 kg ground beef
• Salt (to taste)
• 1 tsp red chili powder (or to taste)
• 1 tbsp coriander seeds (slightly pounded)
• 1 tsp cumin seeds
• 3 eggs (1 for binding, 2 for scrambling)
• 1 large onion (finely chopped)
• 2 large tomatoes (finely chopped)
• 1 1/2 tbsp ginger-garlic paste
• 2 tbsp gram flour (besan)
• 1/2 bunch fresh coriander (finely chopped)
• 3-4 green chilies (chopped)
• 1 extra tomato (sliced lengthwise)
• 2 tbsp pomegranate seeds (anaar daana, slightly pounded)

Instructions

1. In a large bowl, combine the ground beef, salt, red chili powder, pounded coriander seeds, and cumin seeds. Add the chopped onions, chopped tomatoes, and ginger-garlic paste. Mix thoroughly.

2. Add one egg and the gram flour to the beef mixture. Scramble the remaining two eggs and incorporate them into the mixture as well. Mix everything well. Take a portion of the kabab mixture in your hand and press a slice of tomato onto it. Place the kabab, tomato-side down, in a frying pan and shallow fry until cooked through. Avoid over-frying, as this will dry out the kababs.

3. Serve the Peshwari Chapli Kababs hot with naan bread or garlic herbed rice.

Juicy Chapli Kebabs: A Simple & Flavorful Recipe

This recipe guides you through making delicious and easy chapli kebabs. With a handful of readily available ingredients and simple steps, you’ll be enjoying these savory flat patties in no time.

Ingredients

• Minced Meat: 200 grams
• Fat: 50 grams
• Onion: 1 small, finely diced
• Green Chili: 1-2, finely chopped
• Cumin Powder: 1/4 teaspoon
• Garam Masala: 1/4 teaspoon
• Chicken Powder: 1/2 tablespoon (optional)
• Coriander Seeds: 1/4 tablespoon, crushed
• Flour: 25 grams (or about 75 ml)
• Salt: 1/2 teaspoon

Instructions

1. Combine and Mix: In a large bowl, thoroughly combine the minced meat, fat, diced onion, green chilies, cumin powder, garam masala, chicken powder (if using), crushed coriander seeds, flour, and salt. Mix vigorously with your hands for about 5 minutes until a sticky, cohesive mixture forms that holds its shape.

2. Chill: Cover the bowl and refrigerate for at least 30 minutes. This allows the flavors to meld and the mixture to firm up.

3. Shape the Kebabs: Take a handful of the chilled mixture and flatten it between your palms to form a thin, patty-like shape. The thinner the kebab, the crispier it will be.

4. Cook: Heat a small amount of oil in a pan over medium-high heat. Add the shaped kebabs to the pan and cook for approximately 5 minutes per side, or until they are cooked through and slightly charred. The slight charring adds a desirable smoky flavor.

5. Serve: Remove the cooked chapli kebabs from the pan and serve them hot. They are delicious on their own or with naan, rice, or a salad.

Delicious Chicken Chapli Kabab Sandwiches

These flavorful sandwiches feature savory chicken kababs nestled between bread, topped with a tangy sauce and refreshing mint chutney. Follow this easy recipe to create a truly satisfying meal.

Ingredients

• Chicken Kheema: 700 gm
• Ginger-Garlic Paste: 1 tbsp
• Red Chili Powder: 1 tsp
• Chili Flakes: 1 tsp
• Garam Masala Powder: 1 tsp
• Cumin Powder: 1 tsp
• Coriander Powder: 1 tsp
• Salt: To taste
• Corn Flour: 2 tsp
• Dried Anardana (Pomegranate Seeds): 1 tsp
• Green Chilies: 1 tsp (chopped)
• Coriander Leaves: 1 bunch (chopped)
• Mint Leaves: 1 bunch (chopped)
• Eggs: 2
• Tomatoes: 2-3 (sliced)
• Tomato Ketchup: 2 tbsp
• Mayonnaise: 2 tbsp
• Bread: 1 pack
• Mint Chutney: As needed

Instructions

Step 1: Prepare the Kabab Mixture

In a large bowl, combine the chicken kheema, ginger-garlic paste, salt, red chili powder, chili flakes, corn flour, coriander powder, cumin powder, garam masala, chopped green chilies, dried anardana, and chopped coriander leaves. Mix thoroughly.

Step 2: Marinate the Mixture

Add the eggs and chopped mint leaves to the chicken mixture. Mix well and marinate for at least 2 hours to allow the flavors to meld.

Step 3: Cook the Kababs

Thinly slice the tomatoes. Heat a little oil in a pan. Grease your hands with oil, take a portion of the marinated chicken mixture, and shape it into a flat, round kabab. Place a tomato slice in the center of each kabab. Shallow fry the kababs on both sides until golden brown and cooked through.

Step 4: Prepare the Sauce

In a small bowl, combine the mayonnaise and tomato ketchup. Mix well and set aside.

Step 5: Assemble the Sandwiches

Using a round cutter (optional), cut the bread slices into circles. Spread the mayonnaise-ketchup mixture on one side of each bread slice. Place a cooked chicken kabab on the bottom slice and top with another bread slice to create a sandwich.

Step 6: Serve

Top each sandwich with a dollop of mint chutney and serve immediately. Enjoy your delicious Chicken Chapli Kabab Sandwiches!

Juicy and Flavorful Chapli Kebabs

This recipe guides you through making delicious and authentic Chapli Kebabs. These flavorful flat patties are a popular street food and a staple in Pashtun cuisine. Follow these simple steps to create tender and juicy kebabs that are bursting with aromatic spices.

Ingredients

• 1 cup Mince mutton
• 1 cup Chopped onion
• 1/2 cup Deseeded chopped tomatoes
• 1 piece Ginger
• 4 cloves Garlic
• 5 Green chilies
• 1/4 tablespoon Amchoor powder
• 1/2 tablespoon Crushed coriander seeds
• 1/4 tablespoon Dry ginger powder
• 2 tablespoons Chili powder
• 1/4 tablespoon Turmeric powder
• 1 tablespoon Pepper powder
• 1/2 tablespoon Cumin powder
• 1 tablespoon Garam masala powder
• 1 tablespoon Lemon juice
• 1 Egg
• Salt as per taste
• 3 tablespoons Roasted besan (gram) flour

Instructions

1. Combine all ingredients in a food processor and blend until well mixed. Ensure everything is evenly distributed for a consistent flavor.
2. Cover the mixture and refrigerate for at least one hour. This allows the flavors to meld and the mixture to firm up.
3. After chilling, take small portions of the mixture and gently shape them into flat, round patties under your palm. Aim for a uniform thickness for even cooking.
4. Heat a little oil in a flat pan or griddle (tawa) over medium heat. Cook the kebabs for several minutes per side, until they are golden brown and cooked through. Be careful not to overcrowd the pan.

Serve your Chapli Kebabs hot, garnished with fresh coriander, chopped onions, and a squeeze of lemon juice. They pair perfectly with naan, roti, or rice.

Authentic Chapli Kabab (Peshawari Kabab) Recipe

This recipe guides you through making delicious and authentic Chapli Kababs, also known as Peshawari Kababs. These flavorful minced meat patties are a specialty of Peshawar, Pakistan, and are known for their unique blend of spices and textures.

Ingredients

For the Kabab Masala:

• 2 Black Cardamoms
• 4-6 Cloves
• 1/2 tbsp Cumin Seeds
• 5-6 Black Peppercorns
• 5-6 White Peppercorns (Kabab Chini)

For the Kababs:

• Mutton Mince (Amount not specified, please add)
• 1 tsp Garlic Paste
• 1 tsp Ginger Paste
• 1 tsp Salt (or to taste)
• 2 tbsp Soaked and Minced Pomegranate Seeds (Anaar Dana)
• 2 tbsp Corn Meal
• 1 tbsp Chilli Flakes
• 1 tbsp Roasted and Crushed Coriander Seeds
• 3/4 cup Deseeded and Chopped Tomatoes
• 1 and 1/2 cup Finely Chopped Tomatoes
• 1 Tomato, thinly sliced
• 4-5 Green Chillies, finely chopped
• 1 Egg, whisked
• 3 tsp Butter
• 2 tbsp Finely Chopped Coriander
• Oil for pan frying
• Lemon wedges and extra Chilli Flakes for garnish (optional)

Instructions

Step 1: Prepare the Kabab Masala

Dry grind all the kabab masala ingredients into a fine powder and set aside.

Step 2: Marinate the Mince

In a large bowl, combine the mutton mince, prepared kabab masala, ginger-garlic paste, salt, pomegranate seeds paste, corn meal, whisked egg, chopped coriander, chopped tomatoes (3/4 cup and 1 1/2 cup), butter, and green chilies. Mix thoroughly.

Step 3: Refrigerate

Cover the bowl and refrigerate the mixture for 15-20 minutes to allow the flavors to meld.

Step 4: Shape the Kababs

Remove the mince mixture from the refrigerator and mix again. Lightly wet your palms with water to prevent sticking. Take a small portion of the mixture and shape it into a flat, roughly slipper-shaped patty. Place a thin tomato slice on top of each kabab.

Step 5: Pan-fry the Kababs

Heat oil in a pan over medium heat. Carefully place the kababs in the hot oil and pan-fry until golden brown and cooked through, flipping halfway through. Covering the pan while cooking helps ensure even cooking.

Step 6: Serve

Once cooked, remove the chapli kababs from the pan and serve hot. Garnish with lemon wedges and extra chili flakes, if desired. Traditionally, chapli kababs are served with chutney, sliced tomatoes, and bread like pav.

Easy & Delicious Chapli Kebabs

This recipe provides a simple and quick method for preparing delicious Chapli Kebabs.

Ingredients

Meat:

• 1/2 kg minced beef, mutton, or chicken

Spices & Flavorings:

• 2 tbsp red chili powder
• 2 tbsp meat masala
• 2 tbsp ginger-garlic-chili paste
• 1 tsp salt
• 1/2 packet Shan Chapli Kebab Masala
• 2 tsp cumin seeds
• 2 tsp chili flakes (optional)

Vegetables & Aromatics:

• 1 cup chopped spring onions
• 1 small tomato (ripe, seeds removed), chopped
• 1 small onion, chopped
• 1/2 cup chopped coriander leaves
• 2-3 green chilies, chopped (adjust to taste)

Other:

• 2 fried eggs (soft)
• 2 tbsp maize flour (optional)

Instructions

Step 1: Combine the Ingredients

In a large bowl, combine the minced meat, ginger-garlic-chili paste, red chili powder, meat masala, chopped tomato, onion, spring onions, coriander leaves, cumin seeds, and green chilies. Mix thoroughly.

Step 2: Add Spices and Masala

Add the chili flakes (if using), half a packet of Shan Chapli Kebab Masala, and maize flour (if using). Mix well to ensure all ingredients are evenly distributed.

Step 3: Shape and Cook the Kebabs

Shape the mixture into flat, round patties, resembling the shape of a chapli (sandal). Shallow fry the kebabs in a pan over medium heat until they are cooked through and golden brown on both sides.

Step 4: Serve

Serve the hot Chapli Kebabs with naan or khubus bread. Enjoy!

Juicy and Flavorful Chapli Kabobs: A Step-by-Step Recipe

This recipe guides you through making delicious and authentic Chapli Kabobs. These flavorful patties, traditionally made with beef or lamb, are packed with fresh herbs and spices, resulting in a tender and juicy kabob.

Ingredients

• 1½ – 2 lbs ground beef or lamb
• 1 bunch green onions
• 1 bunch cilantro
• ½ green bell pepper
• 1 tablespoon finely chopped garlic
• 3 tablespoons ground coriander seeds
• 3 tablespoons ground cumin
• 2 tablespoons ground coriander
• 1 can chicken broth
• Salt to taste
• 1 hot red chili pepper (deseeded)
• 1 tablespoon all-purpose flour (optional)
• 1 cup vegetable oil

Instructions

Prepare the Herb Paste: Finely chop the green onions, cilantro, and half of the green bell pepper in a food processor until a smooth paste forms. This ensures even flavor distribution and prevents burning during frying.

Combine Ingredients: In a large bowl, combine the ground meat, herb paste, and chopped garlic. Mix thoroughly.

Add Spices: Add the ground coriander seeds, cumin, and ground coriander to the meat mixture. Mix well to incorporate the spices evenly.

Add Liquid and Salt: Pour in the chicken broth and add salt to taste. Mix until everything is well combined.

Prepare the Chili: Grind the deseeded red chili pepper into a powder using a food processor or mortar and pestle.

Adjust Consistency (Optional): If the mixture is too wet, add 1 tablespoon of all-purpose flour at a time until it reaches a soft but not overly sticky consistency. Avoid adding too much flour, as it can affect the taste.

Shape the Kabobs: Heat the vegetable oil in a large frying pan over medium heat. Take portions of the meat mixture and shape them into flat, round patties. Avoid making them too thick, as they may not cook through evenly.

Cook the Kabobs: Carefully place the patties in the hot oil and cook until golden brown and cooked through, flipping them halfway. Remove the cooked kabobs and place them on a paper towel-lined plate to absorb excess oil.

Serve: Serve the Chapli Kabobs hot and enjoy!

Vegetarian Chapli Kabab (Afghanistan/Pakistan Style)

This recipe guides you through making delicious vegetarian Chapli Kabab, a popular street food from Afghanistan and Pakistan. This version replaces meat with potatoes, offering a hearty and flavorful alternative.

Ingredients

For the Kababs:

• 3-4 medium potatoes
• 1 tsp crushed cumin seeds
• 1 tsp roasted crushed coriander seeds
• 1 finely chopped onion
• A few mint leaves, torn by hand
• 1/2 tsp amchur (dried mango powder)
• Some dry red chili flakes
• Some chopped green chilies
• Bread crumbs of 2 bread slices
• 1 tsp Kashmiri red chili powder
• Salt to taste
• 3-4 tsp oil

For Serving:

• Tomato slices
• Kabab masala
• Tomato ketchup

Instructions

Prepare the Potatoes: Wash the potatoes and pressure cook them for 2 whistles. Immediately release the pressure and remove the potatoes. They should be slightly cooked but still firm inside. Let them cool slightly, then grate them while still warm.

Combine Ingredients: In a bowl, combine the grated potatoes with the cumin seeds, coriander seeds, chopped onion, mint leaves, amchur, red chili flakes, green chilies, bread crumbs, Kashmiri red chili powder, and salt. Mix thoroughly.

Shape the Kababs: Form the mixture into large, round, and thick patties. Press a tomato slice onto one side of each kabab.

Cook the Kababs: Heat oil in a pan. Place the kababs in the pan with the tomato side facing down. Cook for 5-7 minutes per side, or until golden brown and cooked through.

Serve: Sprinkle the cooked kababs with kabab masala and serve hot with tomato ketchup.

History of Chapli Kebab

Chapli kebab, a culinary gem of Pashtun cuisine, boasts a rich history deeply intertwined with the cultural tapestry of Pakistan, particularly the Khyber Pakhtunkhwa province. The name “chapli” derives from the Pashto word “chaprikh,” which means flat. This aptly describes the kebab’s signature flattened, patty-like shape.

While pinpointing the exact origins is difficult, the chapli kebab’s history likely stretches back several centuries, possibly originating in the tribal regions near Peshawar. Some food historians suggest a potential Mughal influence, given the use of minced meat and spices, common elements in Mughal cuisine. However, the chapli kebab’s distinct flavor profile, particularly its generous use of dried pomegranate seeds and green chilies, strongly identifies it as a uniquely Pashtun dish.

Traditionally, chapli kebabs were made with minced beef or mutton, mixed with a blend of aromatic spices and chopped onions, tomatoes, and green chilies. The mixture was then shaped into large, flat patties and cooked on a large, flat griddle or tawa, giving it a characteristic crispy exterior and a juicy, flavorful interior. Over time, variations have emerged incorporating different meats and spice combinations, reflecting the diverse culinary landscape of the region. However, the core elements—the flat shape, the generous use of spices, and the cooking method—remain consistent.

From humble beginnings as a regional specialty, chapli kebab has gained widespread popularity throughout Pakistan and beyond. It’s a beloved street food, a staple at family gatherings, and a proud representation of Pashtun culinary heritage.

Nutritional Content and Benefits of Chapli Kebab

Chapli kebab, a culinary delight from the Khyber Pakhtunkhwa region of Pakistan, offers more than just a flavorful experience. These savory patties pack a nutritional punch, providing a good source of protein from the minced meat, along with essential vitamins and minerals. The use of various spices, such as coriander, cumin, and garam masala, not only enhances the taste but also contributes to the kebab’s nutritional profile. These spices are known for their antioxidant and anti-inflammatory properties.

The primary ingredient, minced meat, typically beef or mutton, offers a rich source of iron which is crucial for red blood cell production and oxygen transport. It also provides zinc, important for immune function and wound healing. The addition of onions and tomatoes adds vitamin C and other antioxidants to the mix. While chapli kebabs can be relatively high in fat, choosing leaner cuts of meat and grilling them instead of deep-frying can help minimize the saturated fat content.

Beyond the macronutrients, chapli kebabs offer a flavorful way to incorporate various spices into your diet. These spices are known for their potential health benefits, including aiding digestion and boosting metabolism. While chapli kebabs should be enjoyed as part of a balanced diet, they certainly offer a tasty and nutritious option for meat lovers.

Tips for Choosing Quality Beef

Choosing the right beef is crucial for delicious Chapli Kebabs. Look for freshly ground beef, preferably ground on-site at your butcher. This ensures the best flavor and texture.

Fat content plays a vital role in the kebab’s juiciness. A blend with around 20% fat is ideal, providing a good balance of flavor and moisture. Avoid overly lean ground beef, as it can result in dry, tough kebabs.

Observe the color of the beef. It should be a vibrant red, indicating freshness. Avoid beef that appears dull, brown, or grayish.

The texture of the ground beef should be slightly coarse. Finely ground beef can create dense kebabs. Ask your butcher for a specific grind if you have a preference.

Consider the source of the beef. If possible, choose beef from local, sustainable farms for the best quality and to support your community.