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Juicy, tender minced meat patties packed with fresh herbs and aromatic spices. This famous Peshawari street food is shallow-fried to perfection, resulting in a delightfully rustic and flavorful kebab.
For 4 servings
Prepare the Spice Mix
Combine Kebab Ingredients
Mix and Rest the Mixture
Juicy, tender minced meat patties packed with fresh herbs and aromatic spices. This famous Peshawari street food is shallow-fried to perfection, resulting in a delightfully rustic and flavorful kebab.
This pakistani recipe takes 50 minutes to prepare and yields 4 servings. At 476.88 calories per serving with 38.31g of protein, it's a moderately challenging recipe perfect for lunch or dinner or appetizer.
Shape the Kebabs
Shallow Fry the Kebabs
Drain and Serve
Use ground lamb, mutton, or chicken instead of beef. Adjust cooking time accordingly as chicken cooks faster.
For a more traditional and rustic texture, replace besan (gram flour) with an equal amount of cornmeal (makki ka atta).
For a lower-fat option, bake the kebabs on a lined baking sheet at 400°F (200°C) for 15-20 minutes, flipping halfway through, until cooked.
Adjust the number of green chilies and the amount of red chili powder to suit your personal spice preference.
The ground beef provides high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Beef is a fantastic source of heme iron, a type that is easily absorbed by the body. Iron is crucial for producing red blood cells and preventing anemia.
Spices like coriander and cumin not only provide the kebab's signature flavor but also contain antioxidants that help combat oxidative stress in the body.
The key is to remove as much moisture as possible. Thoroughly squeeze the water out of the chopped onions and always deseed the tomatoes. The besan (gram flour) and egg act as binders. Most importantly, chilling the mixture for at least an hour helps it firm up and hold its shape during frying.
Yes, you can prepare the kebab mixture and store it in an airtight container in the refrigerator for up to 24 hours. You can also shape the patties, place them between layers of parchment paper, and refrigerate. Fry them just before serving for the best taste and texture.
Traditionally, beef or lamb mince with a good fat content (around 20%) is used. The fat is crucial for making the kebabs juicy and flavorful. You can also use chicken mince, but it will be leaner and result in a drier texture.
Chapli Kebab is a great source of protein. However, it is shallow-fried, which adds fat and calories. To make it healthier, you can use leaner meat, use a non-stick pan with minimal oil, or bake them instead of frying. Enjoyed in moderation, it can be part of a balanced diet.
One serving, which consists of two kebabs, contains approximately 380-450 calories. The exact amount can vary based on the fat content of the meat and the amount of oil absorbed during frying.