Chapli Kabab Recipe

Kebabs are a rich heritage of not just the Mughals but several Turkish and Persian travellers too. The idea of grilling minced meat on a sword was common for soldiers during that time. It was then that the kebabs travelled and made their way to India. Although most kebab stories lead to the dingy lanes of Lucknow, the chapli kebabs take us to Peshawar. Yes, the Pakistani city is where these kebabs were born. Derving their name from the word Chaprikh which means flat in Pashto language, these kebabs came to be called chapli because of their appearance. Formerly referred to as Peshawari kebabs, these meat delicacies were made from meat flattened and mixed with coriander and pomegranate seeds. The kebabs were chewy in taste which made tgem stand out from the galoutis and tundays. Chapli Kebab or Kabab is a Mughlai-influenced Pashtun-style Pakistani minced kebab, usually made from ground beef and is made from chicken and mutton also today.