CHICKEN CHAPLI KEBAB

Chicken Chapli Kebab image

Provided by roja khan

Categories Pakistani

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 12

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1 kg chicken (Keema, finely minced)
1 teaspoon red chili powder (Pisi Lal Mirch, crushed)
1/2 teaspoon black pepper (Pisi Kaali Mirch, coarsely ground)
1 teaspoon coriander (Dhania, coarsely ground and roasted)
1 teaspoon cumin seed (Sufaid Zeera, roasted and finely ground)
4 green chilies (Hari Mirch, finely chopped)
1 medium onion (finely sliced)
4 tomatoes (finely chopped)
1 bunch fresh mint leaves (Podina, finely chopped)
1 bunch fresh coriander leaves (Hara Dhania)
salt (to taste)
4 tablespoons cooking oil

Steps:

Mix all of the ingredients with minced beef and knead mixture well. Set aside for 15 to 20 minutes.
Take about 1 ¼ tablespoons of meat mixture in your hand. Place it in center of palm. Roll it to form a smooth ball. Flatten the ball by pressing firmly between your palms. These kabas should be a little bigger in size than usual round kababs.
Heat oil in frying pan. When oil gets hot lower heat and fry kababs until well done.

Nutrition Facts : Calories 335.8, Fat 24.7, SaturatedFat 5.6, Cholesterol 76.1, Sodium 82.8, Carbohydrate 8.4, Fiber 1.9, Sugar 4.5, Protein 20.5