Chicken Chapli Kebab

⏱ 30 mins 🍽 4 serving(s) 🏷 Southwest Asia (middle East)

These chicken chapli kebabs are a tasty twist on a classic, featuring ground chicken mixed with fresh herbs, spices and chickpea flour. The mixture is shaped into patties and pan-fried until beautifully golden. They are finished with a squeeze of lemon and a sprinkle of parsley, perfect for serving with flatbread. This recipe yields 4 servings and takes about 30 minutes to prepare and cook.

Chicken Chapli Kebab

Ingredients

  • 2 chicken breasts, ground
  • 1 cup white onion, chopped
  • 1 cup tomatoes, seeded and diced
  • 1/4 cup cilantro, chopped
  • 1 tablespoon mint, chopped
  • 1 (4 ounce) can diced green chilies
  • 1 tablespoon ginger, minced
  • 3 garlic cloves, pressed
  • 1/4 cup chickpea flour
  • 1/2 tablespoon red pepper flakes (or to taste)
  • 1/2 tablespoon ground cumin
  • 1/2 tablespoon ground coriander
  • 1 teaspoon garam masala
  • 1/2 teaspoon ajwain
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon sea salt
  • 1 egg
  • 3 tablespoons canola oil (or as needed)
  • 6 lemon wedges (garnish)
  • 1/2 tablespoon parsley, chopped (garnish)

Method

  1. Place the ground chicken, chopped onions, diced tomatoes, cilantro, mint, diced green chilies, minced ginger, pressed garlic, chickpea flour, red pepper flakes, cumin, coriander, garam masala, ajwain, cayenne pepper, sea salt and egg into a large bowl. Combine thoroughly until everything is well incorporated. Cover the bowl with plastic wrap and chill in the refrigerator for 1 hour.
  2. Pour oil into a large skillet and place it over heat. Shape the chicken mixture into patties and carefully add them to the hot oil. Cook for 7 minutes until the underside is golden brown. Turn the patties over and cook for another 5 to 6 minutes until browned. Move the cooked kebabs to a plate lined with paper towels to drain any extra oil.
  3. To serve, squeeze fresh lemon juice over the warm kebabs and scatter with chopped parsley. Present them with sliced onions and tomatoes alongside naan or your preferred flatbread. This makes 4 to 6 servings.

Nutrition (per serving)

Sodium700600 mg

Recipe details

CategorySouthwest Asia (middle East)
Authorclubfoody