Grilled Beef Chapli Kebabs
For 2 (For 4)
Red Onion: 1 (2)
Tomato: 1 (2)
Fresh Coriander: 1 bunch (2 bunches)
Beef Mince: 1 pack (2 packs)
Crushed Garlic: 1 sachet (2 sachets)
Crushed Ginger: 1 sachet (2 sachets)
Crushed Green Chilli: 1 sachet (2 sachet)
Smoky Spice Blend: 1 pod (2 pods)
Beetroot: 1 (2)
Natural Yoghurt: 1 pot (2 pots)
Hariyali Paste: 1 pod (2 pods)
Cucumber: ½ (1)
Carrot: 1 (2)
Mint: 1 bunch (1 bunch)
Lemon : 1 (1)
Naan Breads: 1 pack (2 packs)
Per serving: Energy (kcal) 931 Fat 15g of which saturates 1g Carbohydrates 151g of which sugars 31g Protein 62g Salt 5.09
Please note our recipes are packed
in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
Those juices bursting out of the tender core of a smoky barbecued burger, perfectly browned on the outside… it’s worth waiting all year for that essential summer experience. The Pashtun people of Afghanistan and northwest Pakistan don’t have to wait, and now neither do you— here’s chapli, a distinctive kebab shaped into flat patties and cleverly spiced to give it that barbecue-style smokiness all year round. The shockingly colourful raita is our own twist on the formula, but whether in Peshawar or your own kitchen, one thing is non-negotiable: a chapli worth its salt must have a naan.
Preparation time:For 2 - 40 minsFor 4 - 60 mins
Cooking time:For 2 - 50 minsFor 4 - 70 mins
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