Shan Chapli Meat Kabab seasoning and spice mix are authentic and delicious. The unique taste of Shan chapli meat kabab comes from spices such as dried coriander and pomegranate seeds, green chillis, and mint. Because of lack of fat in mince can make the kabab dry and break. Make sure the mince has 20% fat. Chapli Kabab usually makes from ground beef, mutton, or chicken with various spices in the shape of a patty. Originally made with beef in Peshawar, it can now get with chicken and lamb as well. But depending on the region, the Chapli Kabab recipe has evolved, adding regional spices to it. But in Peshawar where the kebab originated, Chapli Kababs are still preparing with minimum ingredients.

Chapli kabab is the king of all kababs. Because it has a crunchy texture, tangy and nutty taste. It is full of aromas and bursting with flavors. The kebabs are round and flattened minced meat cutlets with coarsely grounded spices and chopped tomatoes. They have also spelled chapli kabab or Chapli kebab. These kababs are widely sold in neighboring Afghanistan and hence also called Afghan chapli kabab. 

Recipe using Shan Chapli Kabab Mix:

Ingredients: As Per 100g

Ground/Minced Meat 750G (600G meat+ 150 G fat/ suet), Tomatoes 1-2 medium, thin round slices, Onions 250G / 3 Medium, Very Finely Diced & Squeeze in a cloth to remove liquid, Green Chilies 4-6 medium, finely chopped, Ginger paste 2 tablespoons, Garlic Paste 3 tablespoons, Cilantro/Fresh Coriander 3 tablespoons, chopped eggs 1-2, cooking oil 500 ml/ 3 cups, for shallow frying, Shan Chapli Kabab Mix 1 packet, mix in ½ cup water.

Preparation: Mix all the above ingredients except oil and knead well. Set aside and marinate for 30 minutes. Make thin flat kabab/patties with wet hands and paste a slice of tomato on one side. Shallow fry until crisp brown on both sides.

Serving Suggestion: Serve hot with diced fresh salad and Shan Tamarind / Green Chutney. Tips for Best Result: For a richer taste, add 100 - 200g beef bone marrow and ½ cup maize flour in the above ingredients.