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!
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 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)
-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.