Abu’s Chaplee Kebab Recipe

Salaamz/Hello!

I apologize for the lack of recipe posts- I’ve been so caught up with soul searching right before Ramadan that I haven’t been able to focus any attention here.

To make it up to you, I’m going to share one of my most prized recipes: Abu’s Chaplee Kebabs. Though it’s called Abu’s (dad’s) Chaplee kebabs, since my dad came up with the recipe, it’s usually Ammi (mom) doing most of the work!

I’ve noticed a couple of things when men cook:

1) They perfect it. They’re usually so passionate and particular about the ingredients, the utensils, the stove settings and the techniques. When my dad cooks it’s like he’s creating art. His eyes become alive and he gets in the zone. He becomes so invested in every single detail , going to great lengths to ensure it’s a culinary masterpiece.

I’ve rarely seen a woman so passionate about cooking. It’s probably because  men usually cook because they want to and women cook because they have to. And if women were so passionate about every meal, the family would only eat a single meal a day.

2) They need their woman right next to them. Even though it’s my dad who’s cooking dinner, it’s not like my mom can put her feet up that evening. Nope! She’s expected to be right there in the kitchen doing all the prep work and clean up. LOL- don’t know if she particularly appreciates her ‘night off’.

One of my fondest memories is of my parents in the kitchen cooking together; my dad nitpicking over how my mom isn’t chopping like they do on YouTube and my mom reminding him that this isn’t her first time in the kitchen.

After all the quibbling and banter they always come up with the most delicious recipes!

Chaplee Kebab

Chaplee Kebab

Back to my most prized recipe…

Once while at his Peshawari  friend’s home, my dad tasted the best kebabs he had ever eaten. Determined to replicate it, he searched far and wide for the perfect  recipe. After much research and experimenting he finally did it! His recipe uses the Shan masala’s Chapli Kebab mix without following it’s instructions. Being healthy eating fanatics, my parents usually find a way to ‘healthify’ every recipe. Though these kebabs are typically fried, my parents managed to find a way to preserve it’s juiciness while cutting calories by baking them!

This recipe is my Ace in the hole. Allhumdullillah it has never let  me down- ever. Every single time I make these kebabs I get so many compliments and recipe requests. They  are very flavourful without being overly spicy-  the green coriander  and onions give it a very fresh taste.

freezer friendly  chaplee kebabs

freezer friendly chaplee kebabs

Another reason why this is my most prized recipe is because the kebabs freeze very well. Our freezer is always stocked with these in case of last minute guests or for times when there’s no time to cook dinner.

So here it is:

Abu’s Chaplee Kebabs

 

Makes approximately 45 kebabs depending on size.

Ingredients:

1 box Shan Chapli Kabab Masala

1 kg ground chicken

1 tsp whole dry coriander (the little brown balls)

1/2 tsp cumin seeds

1 bunch of green coriander

2 sprigs of green onions

1 hot banana pepper

2 tblsp olive oil/butter/ghee

1 egg

1 medium onion

1 tsp ginger paste

*if you want it spicier add 1-2 green chilies 

Instructions:

Pre-heat oven to 450 ° F

1) Finely chop the green coriander, onion, hot banana pepper and green onions. Whisk the egg in a small bowl. Coarsely crush the dry coriander by hand or by placing it between two sheets of paper towel and rolling a rolling pin over it.

2) Mix all the ingredients together.

3) Grease a large baking/ pizza tray*.

4) Shape 1-2 tblsp’s of the mixture into flat patties and place on baking sheet close together. When deciding how big you want your patties, keep in mind they will shrink.

5) Bake for 10 minutes. If you plan on freezing them, take them out of the oven, let cool, then place in medium sized freezer bags. If you want to eat them now, turn them over and bake for another 5-8 minutes. Do not overcook! They should be juicy.

6)  Serve with naan and chutney.

 

* Chai tip: regular cookie sheets tend to warp in the oven due to the high heat. Pizza trays work best.

Abu's Chaplee kebabs steps

Abu’s Chaplee kebabs steps

Make Ahead Lunch Kebabs

A few weeks back- as part of my make-ahead lunches frenzy- I had posted on my Facebook page that I made and froze kebabs for my husband and son’s lunches. A couple of people requested the recipe- sorry I took so long to put it up!

It is essentially Abu’s Chaplee Kebab recipe without the spicy and fancier ingredients.

Makes approximately 45 kebabs depending on size.

Ingredients:

1 box Shan Chapli Kabab Masala

1 kg ground chicken

1 bunch of green coriander

2 sprigs of green onions

2 tblsp olive oil/butter/ghee

1 egg

1 medium onion

1 tsp ginger paste

Instructions:

Pre-heat oven to 450 ° F

1) Finely chop the green coriander, onion,and green onions. Whisk the egg in a small bowl.

2) Mix all the ingredients together.

3) Grease a large baking/ pizza tray.

4) Shape 2-3 tblsp’s of the mixture into flat patties and place on baking sheet close together. When deciding how big you want your patties, keep in mind they will shrink.

5) Bake for 10 minutes. If you plan on freezing them, take them out of the oven, let cool, then place in medium sized freezer bags. If you want to eat them now, turn them over and bake for another 5-8 minutes. Do not overcook! They should be juicy.

6) Serve as patties between burger buns with salad and condiments of your choice.

 

I am so confident in these recipes that I would be willing to make a ‘money back guarantee’! Clearly that won’t apply- oh well..You get the point!

All right, I’m off to freeze these kebabs to use during Ramadan.

Chai later,

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11 Comments on Abu’s Chaplee Kebab Recipe

  1. Kulz
    May 28, 2015 at 7:21 pm (3 years ago)

    Hi Sahar! I love this post so much – I read it out to my Ammy! We enjoyed it very much! I’ve been a guest to these appetizing kebabs and I’m so happy to have the recipe!!

    Reply
    • Sahar
      June 1, 2015 at 2:53 pm (3 years ago)

      Hey Kulz
      really? Aww that’ so sweet to hear!
      Yes, now we can hopefully enjoy these kebabs more often Insha’Allah

      Reply
  2. Mahvish
    May 28, 2015 at 11:46 pm (3 years ago)

    Yay! I loveee chaplee kabobs and I love baking even more! Def making this next week 🙂

    Reply
    • Sahar
      June 1, 2015 at 2:54 pm (3 years ago)

      I’m so honoured that you’ll be trying out my recipe..you’re Masha’Allah THE best cook I know!

      Reply
  3. Sarah
    June 1, 2015 at 12:47 pm (3 years ago)

    Can we use the same recepie with beef mince?do u have any good recepie for that.iff yes pls share that too

    Reply
    • Sahar
      June 1, 2015 at 3:01 pm (3 years ago)

      Hey Sarah
      yes you can definitely use minced beef, I’ve done that many times. They’re delicious but not as juicy as I prefer

      Reply
  4. sadiya
    June 1, 2015 at 2:46 pm (3 years ago)

    Sahar Aoa , JazakAllah khair for sharing your recipe. How do I reheat these kebabs when I take them out of the freezer. How do I do this with beef mince

    Reply
    • Sahar
      June 1, 2015 at 3:36 pm (3 years ago)

      Wasalam Sadiya
      good point..I should mention this in the post too:
      on a flat frying pan, with barely an oil, shallow fry the frozen kebabs for approximately 7 minutes, flipping occasionally. Keep in mind that they’re chicken kebabs, so they will remain light in colour unlike beef kebabs.

      Reply
  5. Amina
    June 10, 2015 at 2:22 pm (3 years ago)

    Mmm…
    They sound so yummy. I just have a few questions regarding the ingredients. Are green onions the spring onions? And what’s a hot banana pepper?

    Reply
  6. Hk
    September 19, 2015 at 10:16 pm (2 years ago)

    I love your blog!!! This recipe sounds awesome. You should post more recipes! 😉

    Reply
    • Sahar
      October 6, 2015 at 6:58 am (2 years ago)

      Hey HK,
      Welcome to my blog..I’m not sure what happened but I replied to your comment weeks ago! It didn’t show up for some reason..sorry.
      I agree with you, I need to put more recipes up!

      Reply

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