Peshawari Chapli Kabab recipe

Peshawari Chapli Kabab

by Rafia Junaid (@chef_rafia)
Prep Time
Cook Time
Total Time

A delicious kebab dish originating from Peshawar, Afghanistan. It is made with minced beef, mutton, or chicken, combined with various herbs and spices.


4 Servings
(1 serving = 2 chapli kababs)
  • 1tbsp
    dried pomegranate seeds
  • 1tbsp
  • 1tbsp
    coriander seeds
  • 1tbsp
    red whole chili
  • 1tsp
    black pepper
  • 500g
    beef mince
  • 2
    onion, chopped
  • 2
    tomato, chopped
  • 5
    green chilies, chopped
  • 1cup
    fresh coriander, chopped
  • 1cup
    mint, chopped
  • 1/2cup
    wheat flour, roasted
  • 1
  • 1tsp
  • 1/2tsp
    black pepper
  • 1tsp
    ginger garlic paste

How to make Peshawari Chapli Kabab

  1. Roast dried pomegranate seeds, cumin, coriander seeds, red whole chili, and black pepper. Grind the roasted spices to make the masala.

  1. In a bowl, combine beef mince, green chilies, fresh coriander, mint, egg, roasted wheat flour, salt, black pepper, ginger garlic paste, and the prepared chapli kabab masala. Mix well and marinate in the refrigerator for 2 hours.

  2. After 2 hours, add chopped onions and tomatoes to the marinated mixture. Mix thoroughly.

  3. Shape the mixture into patties and shallow fry on a preheated pan. Cook without flipping until one side is completely done, then flip and cook the other side.

  4. Serve the Chapli Kababs hot with raita or yogurt dip.

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Recipe by

Rafia Junaid


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