These kebabs are from Peshawar, though they can now be found in many other places in the Subcontinent. Called chapli kebab, meaning “slipper kebab,” they’re made of ground lamb and spices and shaped into an oblong rather like the outline of the sole of a slipper or sandal (chapple). They can be grilled or fried. A similar kebab, with the same name, is made on the Afghan side of the Khyber Pass, that ancient passage between Central Asia and the Subcontinent.
Place the meat, onion or shallots, tomato, ginger, chiles,
Alternatively, combine all the ingredients except the oil and citrus wedges in a bowl and knead thoroughly with your hands to blend all flavors into the meat. Cover and refrigerate for 1 to 12 hours.
If you will be grilling or broiling the kebabs, preheat a charcoal or gas grill or the broiler.
Divide the meat mixture into 16 portions and shape into oblong patties about
Grill the patties over a medium flame or broil on a rimmed baking sheet about
Alternatively, heat about
Put out wedges of lemon or lime for squeezing over the kebabs, and serve hot or warm.
Serve with flatbreads, accompanied by a mixed salad such as Cachoombar. These are also delicious served alongside a simple flavored rice such as Quick Tamarind Pulao with Curry Leaves or Stir-fried Rice and Dal.
© 2005 All rights reserved. Published by Workman Publishing.