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Peshawar chapli kebab


Peshawar chapli kebab

Chapli Kebab is a famous and flavourful minced meat kebab that originated in the Khyber Pakhtunkhwa province of Pakistan. I first tried a chapli kebab in the city of Peshawar. However, it has become widely enjoyed across various regions of Pakistan and beyond. The kebab is known for its distinct flat and round shape, and it is traditionally cooked on an open flame or in a pan. The name "Chapli" is derived from the Pashto word "chaprikh," which means flat.
The key ingredients in Chapli Kebab include minced meat (usually beef or a combination of beef and lamb), chopped onions, tomatoes, cilantro, mint, green chillies, and aromatic spices. Pomegranate seeds (anardana) are often added, providing a unique tangy flavour to the kebabs. The kebab is shaped into a flat, round pattie and either fried or grilled.
Prep Time 20 minutes
Cook Time 15 minutes
Marinade 30 minutes
Total Time 1 hour 5 minutes
Course Appetizer, Main Course
Cuisine Pakistani
Servings 4 people
Calories 350 kcal


  • 1 large mixing bowl
  • 1 Charcoal grill


  • 500 g minced meat (beef or a mix of beef and lamb)
  • 1 large onion (finely chopped)
  • 1 medium tomato (finely chopped)
  • ¼ cup fresh coriander (chopped)
  • ¼ cup fresh mint leaves (chopped)
  • 3 whole green chillies (finely chopped)
  • 2 tbsp pomegranate seeds (anardana, crushed)
  • 1 tbsp ginger-garlic paste
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp red chilli powder
  • ½ tsp turmeric powder
  • ½ tsp garam masala
  • Salt to taste
  • 1 large egg (for binding)
  • ¼ cup cooking oil


  • Light your charcoal grill.
  • In a large mixing bowl, combine the ground meat, chopped onion, chopped tomato, corriander, mint leaves, green chillies, and ginger-garlic paste.
  • Add the crushed pomegranate seeds, coriander powder, cumin powder, red chili powder, turmeric powder, garam masala, and salt. Mix well to combine.
  • Optionally, add an egg to the mixture and mix thoroughly. This can help bind the kebabs together.
  • Allow the mixture to rest for at least 30 minutes to allow the flavors to meld.
  • Shape the mixture into flat, round patties.
  • Brush the patties with a little cooking oil to prevent sticking on the grill.
  • When the coals are glowing and white, grill the patties, turning occasionally, until they are cooked through and have a nice char on the outside. This should take about 10-15 minutes, depending on your grill.
  • Once cooked, remove the patties from the grill and serve hot with your favourite naan or similar bread, chutney or sauce.


Grilling adds a delicious smoky flavor to the Chapli Kebabs, making them a delightful choice for outdoor gatherings. Adjust the spice levels according to your preference, and enjoy these grilled Peshawar Chapli Kebabs!
Keyword chapli, kebab, peshawar

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