When you see how easy and quick these kababs are, you are going to make a trip to your nearest Indian grocery store and start binging tirelessly 😉 ! Be it sandwiched between piping hot naan or pita with freshly cut onions, over some delicate pilaf or in a salad bowl drizzled with green mint chutney or raita… or simply straight to your mouth. Ahmm… ahmm… yes, all work! Born in a country half-obsessed with tandoori chicken, seekh kababs and paneer tikkas, kababs are engraved in my DNA. kababs are a part of our lives, they have a cult following! Be it family weekend meals at home, a visit to your favorite restaurant or a celebration, every meal starts with an array of kababs. They come to the table in platters that get emptied in a few minutes. Kababs equate to good times, happy times, family times.
Origin of kebabs
The kabab, also spelled kebab or kabob, is said to have originated in the Middle East, Persia to be more precise. And from there made its way to the rest of the world. They have been a staple in the Middle East, Africa, India and Pakistan for ages. Over time hundreds of different types of kababs, with varied meats and different techniques, have evolved. The recipes have been passed on through generations. I have been lucky to have my share of these delicacies in varied forms in my life and will try to cover a few of them every now and then on GypsyPlate.
What are chapli kababs?
Chapli kababs are originally from Afghanistan but are now more commonly associated with Peshawar in Pakistan. No wonder they are also called Peshawari Kababs. These Mughal influenced patties of ground meat are a specialty of Pashtun-style cuisine, which is generally Afghan and Pakistani cuisine. The name “chapli” comes from the Pashto word “Chaprikh”, meaning flat, resembling the way these kababs look. The disks could be round, oval or palm shaped. The sizes vary too, from small to humungous rounds! They were traditionally made with ground beef or lamb, though chicken chaplis are extremely popular too. This is mixed with chopped onions, tomatoes, green chilies and a whole lot of eclectic spices. Some use some kind of binders like eggs, cornmeal or just regular flour. Many crowded streets in Pakistan have roadside stalls with the largest skillets you will ever encounter shallow frying these flat patties. They are cooked on a large scale, as locals adore this favorite street food. In India too, these kababs are popular in cities like Delhi and Lucknow, where the cuisine was influenced by Moghul dynasties. We have tried this with all kinds of ground meats and it turns out excellent every single time. Today we are making them with chicken. While you’re here, check out my roundup of the best ground chicken recipes.
Ingredients
Ground ChickenScallions – Regular onions have a higher water content. You can use them in place of scallions, but first squeeze out the water with your hands after chopping.Tomato – Deseeded and chopped.Herbs – Cilantro and mint, chopped. They impart tons of freshness.Binders – Egg and flour. * for keto options, see below *Ginger & Garlic – In paste form.Green chilies – Jalapeño or serrano, deseeded and finely chopped.Spices – Red chili flakes, coriander powder, garam masala powder, cumin powder, black pepper. Don’t worry if you’re missing something, it’ll still be great.Oil – For shallow frying. Sometimes I use ghee instead, as it gives nice flavors.
Tips to make your chapli kababs soft and juicy
Now the easy part
Make sure your ground chicken mince is without any liquid or water (you can use a paper towel to dry it). In a big bowl, mix all the ingredients except tomatoes. We add those at the end, as they can leech water into the mix. Refrigerate for at least for 30 minutes to a few hours. When ready to cook, stir in chopped tomatoes and form your patties. If you find it difficult to shape them by hand, partially shape them, then flatten them in the skillet with your fingers or a spatula, being careful not to burn yourself of course. 🙂 Shallow fry them in a skillet till they have a nice golden brown sear. The time will vary a little depending upon the thickness of the patties (we do about ⅜ of an inch), but mostly they will need about need 5 minutes per side. Watch the edges, once they are no longer pink or raw your kabab should be done cooking. If you are like me and like to taste and adjust seasoning, fry a small patty as a sampler.
How to make these kababs keto friendly
Simply replace the flour with an equal amount of either almond flour or ground pork rinds.
What to serve these chapli kababs with
They can be treated as appetizers and served with some kind of green chutney, like my cilantro mint chutney. Pair them with a salad of onions, tomato and cucumbers sprinkled with lime wedges. Or they can be a main course when served with piping hot naan or roti. They go excellent with pitas and even over some pilaf or rice. A side of my cucumber raita and you are all set. We personally like them in our salad too, as a leftover the next day.
Is this a great meal prep contender?
Oh yes. You can make a ton of them in advance and freeze them for up to a couple of months. Shape the chaplis and layer them on a parchment paper lined tray without overcrowding. Freeze them completely. Once frozen, place them in a freezer safe bag. When the craving hits, just thaw however many you want to cook that day. Cooked chaplis can be refrigerated for 4-5 days and they are great leftover meals.
Variations
Well my friends, if you like your hamburgers you are going to love these chapli kababs. They just have a little riot of colors and tons of extra flavors to wow your taste buds. Give them a try and you will be amazed how easy and doable they are. Master them now for all the future (hopefully not too distant) get togethers, parties and beer nights with friends and families. Welcome to the Kabab-Cult!
Chapli Kababs, on my Gypsy Plate… enjoy!
Try these other great appetizers from around the world!German Sauerkraut BallsGambas al Ajillo (Spanish Shrimp)Potato LatkesChicken Tikka KebabsGuasacaca (Venezuelan Guacamole)Homemade HummusOlive Tapenade Be sure to check out my roundup of the 30+ BEST Ground Chicken Recipes!
