Chapli Kebab a Peshwari treat

Introduction to this Chapli Kebab Recipe

Chapli kebab is a popular Pakistani starter, is originates from the Khyber Pakhtunkhwa province and the Peshawar region. When you try these kebabs, it really will be love at first bite! The kebab made from minced meat, typically beef or mutton, and it is mixed with various spices. The mixture is then shaped into large flat, round patties and shallow-fried until a golden dark brown. Although, I have had the kebabs deep fried at some restaurants and this tastes equally amazing.

The key distinctive ingredient that makes a Pewshwari kebab a chapli kebab; is the dried pomegranate powder. You can also used dried pomegranate seeds to give the kebabs that sweet tangy flavour. Pomegranate seeds also adds to the distinctive texture of a chapli kebab.

When I discovered Chapli Kebabs

I only ate these kebabs after I was married. My husband and I paid I trip to East London (our favourite place for trying out halal food eateries) after his friend recommended an Afghani restaurant to us. I still remember walking into the restaurant and seeing curtained off little rooms, where there were an array of colourful rugs/carpets and cushions for guests to sit down on and eat their meals. I had never seen anything like it!

We happily sat in our private curtained off room and ordered chapli kebabs with an array of other Afghani dishes. The kebabs were supposed to be our starter, and oh my goodness when I saw them, they could have been our main meal! They were absolutely huge, nearly the size of a dinner plate, and we had ordered three of them with other starters. The flavour of these kebabs blew my mind, I had never had anything quite like it.

Luckily we were able to pack away the leftovers from this first taste of Afghani food. Chapli kebabs generally keep really well in the fridge and we happily ate the kebabs at home for the next couple of days. After that day, I was hooked on Afghani food, Peshwari food, just the whole region. The flavours and spices just hit differently and I found them so refreshing and flavoursome. Another dish from this region which I love is my namkeen lamb.

Health benefits of eating Chapli Kebabs

Chapli kebabs offer a good source of protein from the minced meat (usually beef or mutton), making them beneficial for muscle repair and growth. The addition of spices like coriander, cumin, and chili offers antioxidant properties, while herbs like mint and coriander contribute vitamins A and C. The high-fat content from the meat and ghee provides energy, but those mindful of calorie intake may want to enjoy them in moderation.

Tips on making a Minced Meat Chapli Kebabs

Chapli kebabs should be lovely and dark golden brown. The beef mince adds to this colour, but also the richness in flavour. You can switch the beef for mutton or lamb, they work equally well.

These Pakistani kebabs should also be nice and thin. Ideally 1-1.5cm in thickness. This adds to the distinctive look of a chapli kebab. They also tend to be larger in size than your normal Pakistani kebabs. As I mentioned earlier, the first chapli kebabs I ever had were the size of a side plate, this image has never left me. The larger size does add to the excitement of eating the kebabs.

These kebabs although gorgeously succulent, they also have a slight crunch in texture. This comes from the roughly ground spices. Do not be tempted to use full ground spices as you will loses the texture and some of the flavour that you always get with whole spices. You can also switch the pomegranate powder for dried pomegranate seeds to add further to the crunch of the kebabs.

In this Pakistani kebab recipe I have said to use gram flour, just because you are more likely to have this in your cupboard than corn flour. You can of course use either, and alternatively wholemeal atta flour works very well.

When adding the eggs, add one at a time and mix through. Check the mixture does not get too moist with liquid, as this can increase the chance of these minced meat kebab breaking when frying. I would also when mixing the ingredients, give the mince mixture a good kneading and then let the mixture sit in the fridge ideally overnight. This lets the flavours marinate.

Serving chapli kebab

I love eating chapli kebabs with with a red onion, tomato and cucumber salad. Drizzled with a little with extra virgin oil and lemon juice. You must serve these chapli kebabs with pomegranate chutney, they are just a divine combination together! To make the pomegranate chutney, I use natural yoghurt, minced garlic, pomegranate powder, fresh coriander and fresh mint. You could also serve these mince meat kebabs with tandoori chicken.

See my video on Youtube, Instagram or TikTok to see how to make this dish!

Ingredients

• 1 kg Beef mince Lamb and mutton mince will also work well
• 1 red onion, finely chopped
• 4 spring onions, very finely chopped
• 2 medium tomatoes, finely chopped
• 4-6 green chillies, finely chopped (to taste)
• 2 tsp garlic, finely chopped
• 2 tsp ginger, finely chopped
• 4 tsp powdered pomegranate seeds (anardana)
• 2.5 tsp salt
• 3 tsp coriander seeds, coarsely ground with mortal and pestle
• 1.5 tsp black pepper
• 3 tsp cumin seeds, coarsely ground with mortal and pestle
• 2 tbsp gram flour or wholemeal atta flour
• 1-2 eggs, whisked
• 3/4 tsp red chilli flakes
• 6-8 tbsp vegetable oil for shallow frying
• 2 handfuls fresh coriander, finely chopped
• 3/4 tsp ajwain/ carom seeds

Method for chapli kekabs

1. Add all the ingredients to a bowl, except the eggs and the oil and mix thoroughly. Give the mixture a good kneading.

2. If the mixture is quite dry, you can then add in the second egg and mix through. Be careful not to let the mixture get to wet, otherwise the kebabs will break when frying. Then leave the mixture in the fridge ideally overnight, or at least for 2-4 hours to the flavours marinate.

3. When ready to make the kebabs, take the mixture out of the fridge and let it sit and room temperature for half an hour. This will make it easier to mould the patties. Then, get a good fistful of the mince mixture, roll it into a ball in the palms of your hands, and flatten out the ball onto a plate or chopping board. This will give you large patty shapes. The patties should be nice and thin, at least 1cm to 1.5 cm in depth. Do not worry if the patties are not perfectly round, it adds to the look of the kebabs.

4. Then heat the oil in a frying pan, and shallow fry the patties. Cook on each side at least 2 minutes until they are golden brown.

6. Serve with naan, chips, pomegranate chutney and a lovely green salad!