Pakistani Chapli Kabab
Savor the rich and aromatic flavors of these succulent chapli kabobs that are seasoned with a distinctive homemade spice mix. They only take 30 minutes to make while bringing the vibrant flavors of Pakistani cuisine straight to your kitchen.
Ingredients
For the Spice Mix:
- 1 Tbsp Cumin Seeds
- 2 Tbsp Coriander Seeds
- 1 Tbsp Carrom Seeds
- 1 Tbsp Black Peppercorns
For the Vegetable Mix:
- ½ Red Onion
- ½ Tomato
- 1 clove Garlic
- 0.3 oz Ginger
- ½ Green Chilli deseeded
For the Kababs:
- 1.1 lbs Ground beef
- 1 tsp Salt
- 1 tbsp Spice mix
- 2.8 oz Bone marrow (two small bones)
- Beef tallow for frying
Instructions
- Add the cumin seeds, coriander seeds, carom seeds, and black peppercorns to a dry sauté pan. Toast the spices over medium heat, shaking the pan gently in a circular motion, until they become fragrant.
- Once toasted, transfer the spices to a grinder and blend until powdered.
- Next, prepare your vegetable mix. Place the red onion, tomato, garlic, ginger, and deseeded green chili in a food processor or vegetable chopper. Pulse the ingredients until they're finely chopped.
- In a large mixing bowl, combine the ground beef, salt, 1 tbsp of the prepared spice mix, the finely chopped vegetable mix, and bone marrow. Mix everything together until well combined.
- Divide the mixture into even portions and shape each one into a flat patty.
- Heat beef tallow in a large cast-iron pan over medium heat. Once the tallow is hot, add the beef kababs and fry them in batches until they're all cooked. Each patty should take around 4-5 minutes but can vary depending on the thickness.
- Serve your Pakistani Chapli Kababs hot, and enjoy!
Nutrition
Calories: 308kcalCarbohydrates: 6gProtein: 19gFat: 23gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 72mgSodium: 141mgPotassium: 420mgFiber: 2gSugar: 1gVitamin A: 140IUVitamin C: 4mgCalcium: 67mgIron: 4mg
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