Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, chapli kabobs. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Chapli kebab is a form of kebabs widely popular in Pakistan. Mixed together with a South Asian blend of spices, the beef is flattened into circles and shallow-fried. The patty must have a charred exterior for an authentic look and flavor! Serve in a bun with pickled red onions or with a side of pita bread.
Chapli Kabobs is one of the most favored of current trending foods in the world. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Chapli Kabobs is something which I’ve loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we must first prepare a few components. You can cook chapli kabobs using 12 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Chapli Kabobs:
- Get 2 lb ground meat beef or lamb
- Take 1 bunch green onions
- Prepare 1 pinch cilantro
- Make ready 1 green beel pepper
- Get 1 clove garlic
- Get 1 pinch cumin
- Prepare 1 pinch coriander
- Get 1 can chicken broth
- Get 1 pinch salt
- Prepare 1 hot red chilli pepper
- Get 1 flour
- Get 1 vegetable oil
The origin of this kebab is very interesting. The word chapli derives from the Pashto and the word chapli means flat. Chapli Kebab or Kabab (Pashto: چپلي کباب ) is a Pashtun -style minced kebab, usually made from ground beef, mutton or chicken with various spices in the shape of a patty. Chapli Kabab originally comes from the northern areas, in particular Peshawer, capital of Khyber Pakhtunkhwa province.
Steps to make Chapli Kabobs:
- Take 11/2 lb of ground beef or ground lamb, put it in a bowl, and set it aside.
- In a blender or food processor, chop finely one bunch of cleaned green onions, one bunch of washed cilantro, and 1/2 of a green bell pepper. You want the mix to have the consistency of paste or else you will have chunks of ingredients sticking out of the kabob and the small pieces will burn upon frying. Take the mix out of the food processor and into a clean medium sized bowl. To the mix, add 1 tablespoon (tbsp) of finely chopped garlic and then add the meat to this bowl.
- Mix the ingredients together well and then add 3 tbsp of ground cilantro seeds, 3 tbsp of cumin, and 2 tbsp of coriander.
- Add the chicken broth and the salt
- Add the chilli pepper to the food processor and crush until made powder, make sure you take the seeds off when you clean it before putting in the food processor
- When all of the ingredients are mixed well into the meat, it should be soft but not sloppy. If it is, then add a little bit (1tbsp) of all purpose flour. Do not add too much flour or it will ruin the taste.
- In a frying pan add 1 cup of vegetable oil and put on medium heat. To make the kabobs uniform, take enough mix to make a ball, the press the ball and make into a patty. Do not make them too thick or they will not cook inside.
- Once cooked on one side, flip and cook the other, once done, pat dry with paper towel to dry the excess of oil.
Chapli Kebab or Kabab (Pashto: چپلي کباب ) is a Pashtun -style minced kebab, usually made from ground beef, mutton or chicken with various spices in the shape of a patty. Chapli Kabab originally comes from the northern areas, in particular Peshawer, capital of Khyber Pakhtunkhwa province. Keep aside this paste in a bowl until required. Chapli kebabs, a popular South Asian street food, are not grilled skewers of meat. Rather, they're patties of ground meat seasoned with bold aromatics and fragrant spices that are fried on a flat surface until well-browned and crisp on both sides.
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