A Culture of Kababs
In Pakistani food the word Kabab simply means a meat mixture that is fried or grilled, it can be round like a Shami Kabab, irregularly shaped like Kachay Qeemay ke Kabab, short cylinders like a Gola Kabab, or long ones like a Seekh Kabab. Each one has it’s own flavours and own origin story and serves as a reminder of the nations cultural influences and origins.
Chapli Kabab: Background
As a kid I always associated the word Chapli with Chappal (slipper) and possibly rightfully so as the story goes that they are called that because they resemble the front end of a chappal. Other more implausible narratives suggest that a chappal was what was used to flatten them into their shape. Whatever origin story you subscribe to this much is fact: these textured, crispy on the outside and juicy on the inside kababs studded with coarse spices originate in the province of Khyber Pakhtunkhwa. They are popular across South Asia and (thanks to the diaspora) in many parts of the world.
Beef vs Chicken: Changes Needed
The classic Chapli Kabab is made with beef, but today I wanted to share with you a Chicken Chapli Kabab that is so good that you won’t miss the richness of red meat. Now there are 3 things I do differently in how I approach beef versus chicken and they are:- 1.) Marinate. Ground chicken is not always the most flavorful so give it a little time to become one with the spices ok? 2.) Skip the besan: ground chicken doesn’t need it UNLESS yours is ‘wetter’ - notes on that in the recipe card. I also think that besan tastes best roasted so if I can save you a step I always will! 3.) Shaping the kababs: I show my preferred no mess way in the video, but while with a beef kabab you can get away with a thin kabab, chicken cooks fast so I do recommend keeping it ⅓ of an inch thick.
Ingredients Highlight
While you can see all the ingredients above, there are a few I wanted to highlight for the best Chicken Chapli Kababs
anardana powder or dried pomegranate powder: this gives the Chapli Kabab it’s nuance and that slight sour tang. When I skip it I really miss it. coarsely pounded coriander and cumin: the coarseness is key to both the texture and flavour of chapli kabab, the powdered kind does not hit the same. If you don’t have a mortar and pestle simply put your spices in a ziploc bag and take a rolling pin to them. chopped tomatoes: they are key for flavour and texture, but since you don’t want the kabab to fall apart please do scoop out the centre!
What do I serve with Chapli Kabab?
These kababs make for an excellent burger if I do say so myself, but if you are looking for more traditional menu ideas I got you! Made these Chapli Kabab? Would love to hear what you think below!
