Chapli Kabob

Chapli Kabob, also known as Peshawari Kabob is a minced meat patty. Traditionally made using red meat but I’m going to show you a quick and simply recipe using ground chicken.

The specialty about this specific kabob is that the ground meat used is a super fine ground and mixed with some fat to give it that melt in your mouth taste. If you have access to a good butcher, have them run your ground meat of choice through the grinder 2 to 3 times to get that perfect texture. If you don’t have a butcher no problem, just pulse your ground meat a few times in the food processor to get the texture.

This kabob is a favorite in my home, and one that’s freezer friendly and great for meal prep or unexpected guest.

So let’s get started!

Ingredients:

• 2lbs Ground Meat of choice (I used ground boneless chicken thigh)

• 2 to 3 Tbsp Oil, Ghee or grease of choice

• 2 small Onions (finely chopped)

• 1 small Tomato (finely chopped)

• 1 Green Chili (finely chopped, optional)

• Handful Cilantro (finely chopped)

• 2 cloves Garlic (minced)

• 2 tbsp Gram Flour

• 1 Egg

• 1 tsp Red Pepper Flakes

• Salt/Pepper (to taste)

• 1 tsp Coriander (roughly ground)

• 1 tsp ground Cumin

• 1/2 tsp Carom Seeds

• 1/2 tsp Dried Pomegranate Seeds (optional)

Method: -Mix all the ingredients in a bowl and marinate for at least 2 hours or overnight if you have time. -Make kabob shapes and place on a baking sheet lined with parchment paper. -Bake, fry or freeze them once assembled. -If baking, spray the kabobs with oil and broil for 5 to 7 mins until slightly golden on top and cooked through. -If frying, heat grease of choice in a pan and pan fry the kabobs, flipping half way through to cook evenly. -Enjoy with a side salad, or a garlic/mint dipping sauce like the one from my

NYC Halal Cart recipe.