Lamb Chapli Kabab Recipe

ground lamb

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner, while ground beef is often more economical.

fresh coriander

🥗Healthier: parsley

💰Cheaper: dried coriander

Parsley offers a similar flavor profile and is often more accessible.

red chili powder

🥗Healthier: paprika

💰Cheaper: cayenne pepper

Paprika provides a milder flavor, while cayenne is usually less expensive.

egg

🥗Healthier: flaxseed meal

💰Cheaper: silken tofu

Flaxseed meal acts as a binder and is a vegan alternative.

Take 2 lb of ground lamb and place it in a large bowl.

Finely chop one medium onion, squeeze out the water, and add it to the bowl.

Add 1/3 cup of finely chopped fresh coriander and 8 to 9 finely chopped green chilies to the bowl.

For spices, add 1 tsp of Aleppo peppers, 1 tsp of black pepper, salt to taste, 1 tsp of sumac, 1 tbsp of whole dried coriander, and 1 tbsp of whole cumin to the mixture.

Add 1/4 tsp of baking soda and 1 tbsp of corn starch to the mixture.

Lightly fry and scramble 2 egg whites, then add them to the bowl.

Add 1 tbsp of ginger garlic paste and mix everything together with your hands until well combined.

Form the mixture into medium-sized kebabs, approximately 14 to 15 in total.

Slice a tomato and place a slice on top of each kebab.

Heat oil in a pan until hot, then add the kebabs to fry.

Flip the kebabs when the bottom side has turned dark brown.

Cook the other side until browned as well, then plate the kebabs.

For the chutney, mix half tamarind and half mint chutney together.

Serve the kebabs with the chutney and salad.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens