Chapli Kabob is one of my favorite kabobs to prepare. It is spicy, crispy, meaty and yummy all in on pattie! It is one of the dishes that I prepare when I am texting with my husband at 6:30 in the evening (after having to bust my behind at the gym of course!) and he tells me that he does not want to eat what I already have prepared at home. It is easy to put together and cooks very quickly, and the taste is fit for the kings! Now, in my life time, I have seen Chapli Kabob in many shapes and forms. My mother mixes in whatever vegetables she has at home with the ground beef (she is a healthy freak!), my mother inlaw adds only few, and some other people do not use any vegetables! My recipe was inspired by my husband's memory of Chapli Kabob that he ate at the roadside stalls in Pakistan and his stories made my mouth water even though I had never tasted it. So, one tired and sweaty day, when my husband wanted something different, I thought I should try cooking this Chapli Kabob that he dreams about and trust me it took many tries to get it perfect! (hubby is tough critic!)
Ingredients
1 pound of ground beef or veal (twice ground)
1 large onion finely chopped (very finely, you can use your food processor for this step)
2 meduim tomatoes finely chopped (do not use use food processor)
4 cloves of garlic, minced
4-6 Thai green chillies finely chopped (they are the thin green ones that are really spicy, if you cannot find it just use serrano peppers)
1 tablespoon of coriander power
2 teaspoon black pepper
1/2 teaspoon cumin powder
1 large egg
4 table spoons flour
Salt to taste
Oil as necessary
* for the spices, you can also use a packet of Chapli Kabob Masala sold at Indian/Pakistani/Afghan stores.
In a large bowl, mix together ground beef/veal with onions, tomatoes, green chillies and spices. Add the egg and flour, and mix until everything is incorporated. Make sure that everything is incorporated well, otherwise you will find one piece more spiced or salty than the other.
Heat oil in a large and deep skillet on high heat. I like to fill the skillet with oil half way. Turn the heat down to meduim low and start making patties of your mixed beef. Make the patties about 3 inches wide and a quarter inch high. Add slowly to hot oil, if you see the they are browning really fast, turn the heat down more. You want to make sure that they are cooked properly, if you cook it on too high heat, only the outside will cook and the inside will be raw and runny (trust me, I speak from experience). Once one side browns, turn around and cook the other side. You should cook each side about 6-8 minutes or until browned. Serve hot.
Serving Suggestions.
I like to serve my Chapli Kabob with hot flat bread, a salad of red onions, tomatoes, lime and mint (dried or fresh) with a dash salt, and hot sauce (recipe coming soon).
No comments:
Post a Comment