Wednesday, 29 March 2017


Chapli Khebab originates from Pershawa in Pakistan and it's a firm favourite of mine. I love making friends and learning new dishes from their cultures. I first had this made by a friend Ayesha, sometime last year and decided to treat myself  to a few today. 

Traditionally the Chapli Khebab (Kabab) is fried or grilled on a charcoal barbecue, however I chose to grill mine.
Some recipes do ask for the inclusion of Pomegranate seeds, Corn starch and Garam Masala. I've omitted the aforementioned ingredients from this recipe as I used what was available in my spice larder. 

However if you wish to add the omitted spices add a tablespoonful each to the spice mix.
What I love about this type of Khebab is the inclusion of Tomatoes. The Tomatoes give the Khebab a moist texture even when cold.
Chapli Khebab (Kabab) can be enjoyed with steamed Rice, Salad, as a Burger or in a Sandwich. Let's start cooking...


Spice mix

1 tablespoonful of Coriander seeds
1 tablespoonful of roasted Cumin seeds
1 tablespoonful of Ginger  powder 
1 tablespoonful of Paprika
1 tablespoonful of Garlic powder 
6 Cardamom pods
1 teaspoonful of Red Chilli powder 
6 Cloves
1 teaspoonful of milled Black Peppercorns 


500g of minced Lamb
1 large finely diced Onion 
I large diced Tomato 
15g of chopped fresh Coriander 
1 free range or Organic egg
Salt to taste
Juice of  1 Lemon 
Oil to fry 

Spice mix

Add all the ingredients with the exception of the Coriander seeds and blend into a smooth powder.
Add the Coriander seeds and pulse.


The aim to have a rough spice mix texture, as shown above.

Place the minced Lamb, Lemon juice in a bowl and add 3 tablespoonful of the spice mix.


Reserve the rest of the spice mix in an airtight container and freeze it till a recipe requires it. Freezing the spice mix retains the freshness and aroma of the spices. When needed, just warm it up in a dry frying pan to release its oils. 

Add the egg, diced Onions, chopped Coriander, diced Tomato and salt to taste.


Knead the mixture for about 5-6 minutes till you have a smooth and silky texture, as shown above.

Place a bowl with 3 tablespoonful of Olive oil next to you. Dip both fingers into the Olive oil and scoop a handful of the Lamb mixture. 


Roll the mixture into a ball and using both palms, press the mixture into a flat disc shape and set aside.


If you choose to fry your Chapli Khebab it's best to use Ghee , however you can use any oil of your choosing.
Heat the oil up in a frying pan and carefully place each Chapli Khebab in the oil.
Fry for 2 minutes on both sides and set aside till you've fried all the mixture.

Preheat your grill to 200*c and place your Chapli Khebab on an oiled baking tray.
Grill for 8 minutes and it's ready to serve. 


Best to serve this with Green salad and a cold glass of fresh Watermelon juice.

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All photos and recipes are by the owner of this blog.