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Chapli Kabob

January 17, 2019

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.    

  

 

 

 

 

 

 

 

 


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