Peshawari Kebab | Chapli Kabab | Restaurant style Peshawari kebab | Neelo's kitchen

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Peshawari Kebab | Chapli Kabab | Restaurant style Peshawari kebab | Neelo's kitchen

Chapli Kebab or Kabab is a Pashtun-style minced kebab, usually made from ground beef, mutton or chicken with various spices in the shape of a patty. It originates from Afghanistan and can be found in Peshawar, also known in KPK as the Pekhawri Chapli Kabab or Peshawari Chapli Kabab. Chapli kabab is the king of all kababs, full of flavours, texture, tangy and nutty taste. It is full of aromas and bursting with taste. Overall the kababs are quite easy to make.


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Ingredients used in making Chapli Kabab: I have used beef mince but you can follow same recipe with chicken and lamb mince too.


mix every thing well in chopper

Add 1 egg for binding


Make Scramble of other egg and add in mixture


Shape chapli kebab with slice of tomato


Shallow fry on medium heat until done


Sometimes I only add chopped tomatoes inside and still its juicy and succulent.


You can even freeze it for future use, fry it from frozen


Enjoy it with Naan and Green chatni, I have decorated it with sliced tomato too!



WHY DO KABAB BREAK? Lack of fat in mince can make the kabab dry and break. Make sure the mince has 20% fat. Lack of binding agent. Every kabab has a binding agent. The usual binding agent for chapli kabab is flour, usually wheat flour or cornflour. You added tomato in the marination. Tomatoes will release excess moisture and break the kebab while frying. So make sure remove seeds from tomatoes and add just before frying.


Some of my meat dishes recipes link:

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