Chapli Kebabs (Peshawari-Style Kebabs)
Crispy on the outside, juicy on the inside — Chapli Kebabs are packed with herbs, spices, and texture. An iconic kebab from the streets of Peshawar.
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course BBQ & Grilled
Cuisine Pakistani
Servings 4 people
Calories 420 kcal
- 500 grams minced beef (with some fat, not lean)
- 1 small onion (finely chopped)
- 1 medium tomato (finely chopped or deseeded)
- 2 tbsp fresh coriander (chopped)
- 2 green chillies (finely chopped)
- 1 tsp garlic paste
- 1 tsp ginger paste
- 1 tsp red chilli flakes
- 1 tsp cumin seeds (lightly crushed)
- 1 tsp coriander seeds (lightly crushed)
- 1/2 tsp black pepper
- 1/2 tsp garam masala
- 1 tbsp pomegranate seeds (anardana, optional but traditional)
- 1 egg (for binding)
- 1 tbsp cornflour or gram flour
- Salt to taste
- Oil for frying
Oil for frying
In a bowl, combine all ingredients except oil. Mix well by hand for 5–7 minutes until the mixture feels sticky and holds together.
Let it rest in the fridge for 20–30 minutes to firm up.
Step 3: Fry the kebabs
Heat oil in a flat frying pan over medium heat.
Carefully place the kebabs in the pan. Cook for 4–5 minutes on each side until crisp, browned, and fully cooked inside.
Don’t flip too early — let one side develop a crust first.
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Use mince with some fat — lean mince will make the kebabs dry and crumbly.
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Don’t over-handle once shaped. A gentle touch keeps them tender.
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For extra crisp edges, fry over medium-high heat and avoid overcrowding the pan.
Q: Can I use chicken or lamb instead?
Yes, but beef is traditional. Lamb is a closer substitute than chicken.
Q: What if my kebabs are breaking?
Add a bit more flour or refrigerate the mix longer before shaping.
Q: Are Chapli Kebabs very spicy?
They’re medium to spicy. Adjust green chillies and chilli flakes to taste.
Q: Can I freeze them?
Yes, freeze uncooked shaped kebabs between sheets of baking paper. Defrost before frying.