Kebabs. Kebabs. Kebabs

I woke up today thinking of kebabs.

Chapli kebabs in particular. Round and juicy. With a side of chutney.

By noon it was driving me crazy so I decided to make them. So I called my eldest sis up who gave me the family recipe, handed down to her by my aunt. 

As she hung up the phone, she mentioned oven cooked flour based samosas. My mouth was drooling. Safe to say I spent most of my time in the kitchen today.

Normally I have to force myself to cook but today the smell of the fresh food was intoxicating.

So in honour of this, I am sharing our family recipe with you. Please bear in mind that my mum & aunts don’t use specific measurements. They taste as they go along and use their experience to guide them. So you may want to add/deduct as you please

To make approx 15-20 kebabs:


  1. 1IB chicken mince
  2. Very finely grated onion & green chillis to accompany the mince. (Any Pakistani butchers/superstore will have this pre one for you)
  3. 1 tomato finely chopped
  4. A handful of coriander finely chopped
  5. 1 potato grated. (Be sure to squeeze out the water)
  6. Salt (to taste)
  7. 1 level tbsp Tandoori Masala 
  8. 1 tbsp chapali kebab mix (found in your local Asian superstore)

I also added an egg and some gram flour to thicken the mixture allowing it to stick easier. But that is optional.


  1. Mix everything together with your hands thoroughly. 
  2. Rub some some oil or egg on your hands and scoop up small portions of the mixture to form mini doughs.
  3. Use a heavy circular object to flatten the doughs as you go along.
  4. Shallow fry each side till the meat is cooked through.
  5. Serve with chutney and naan or whatever else you please! 


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