Afghan Jalalabad Chapli Kabob

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground lamb

Ground turkey is leaner, while lamb is often more affordable.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried herbs

Parsley is a common substitute, while dried herbs can be more economical.

egg

🥗Healthier: flaxseed meal

💰Cheaper: mashed potato

Flaxseed meal acts as a binder, while mashed potato adds texture.

oil for frying

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is often less expensive.

Thank the audience and introduce the recipe for Jalalabad Chapli Kabob.

Mention using cow neck (collier) for the right fat ratio.

List the ingredients needed for the recipe.

Use 2 diced onions in the kabobs and leave 1 for garnishing.

Use half of the green onions in the kabobs and serve the rest as garnishing.

Add 1 Tbsp dried red pepper powder and 1/2 Tbsp dried chili flakes to the mixture.

Add 2 Tbsp coriander powder and 1 tsp pomegranate seed powder.

Blend 1 tsp garlic and add it to the mixture.

Add 1 Tbsp green peppers and 3 Tbsp yellow corn flour to the bowl.

Add 1 diced tomato, using half in the kabob mix.

Add 1 tsp black pepper and salt as needed.

Add 1 tsp baking soda and 1 cup of water to the mixture.

Mix the water with the beef and get rid of excess water by mixing well.

Add the diced onions and mix again.

Add the dry ingredients and mix all together.

Cover the bowl with plastic wrap and leave for 2 hours in a cold environment.

Heat oil in a pan and prepare to cook the kabobs.

Shape the kabobs to desired size and cook at medium temperature.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens