Chapli Kabab is a renowned Pakistani barbeque & street food. Since this kebab recipe originated in Peshawar, Pakistan, it is also known as Peshawari Kebab.
These utterly delicious kebabs are prepared from ground mutton, beef or lamb marinated in yogurt blended with South Asian spices & eggs. The marinated meat is then formed into patties & fried in pan.
This minced lamb kebab recipe can grace the dinner, potlucks, house parties & get-together. Follow the cooking instructions given to prepare the lamb kebabs at home.
The Afghani chapli Kabab tastes best when served with Afghani Naan, Boiled Jeera Rice, Puloa or Green Coriander Chutney.
Learn here how to make Green Coriander Chutney at home-
Chapli Kabab - Easy Lamb Kebab Recipe
Chapli Kabab is a classic barbeque delicacy that originated in Peshawar, Pakistan. Refer to the instructions given to learn how to prepare Peshawar Chapli Kebab.
Put all the ingredients given under marinate head, except lamb, in a food processor & process in pulse mode.
Now transfer the contents of food processor to a bowl & put ground lamb in it. Mix well & let it marinate for about 4-6 hours on room temperature
To Form Kebab Patties
Add beaten eggs & besan (gram flour) to the marinated mixture. Mix well
Knead the mixture just like dough for chapattis.
Form oval shaped patties about 5 inches long & ½ inch thick. Refrigerate the patties for about 2 hours.
Place the kebabs carefully in the pan & fry the kebabs until golden brown.
Fry each kebab for about 4-6 minutes on each side.
Serve hot with Green Coriander Chutney, lemon wedges & onion rings.