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Sunday, March 13, 2011

Chapli Kebab

I was recently attending a meeting for the West Virginia School Board Association when I got this call from my husband telling me how much he was enjoying the Chapli Kebabs.  He went on and on about the Kebabs. I finally asked where he got such a dish and I reminded him he could not eat them since they were made with wheat flour.  He then proceeded to tell me that he was watching a street vendor in Pakistan make the kebabs on YouTube and how much he missed the taste.  So when I got home, I got to work.  It had been a long time since I had made a Chapli Kebab.  Because of his gluten allergy, that was one of those dishes that seemed to be taken off the menu option lists.  I don’t know why it never occurred to me to make the substitution of my gluten free flour mix for the wheat flour in the recipe until today.  I actually think that the Gluten free flour mix makes a softer kebab.  Here is the recipe I use.  If you want the kebab to have more heat…add more chopped jalapenos or cayenne pepper.

Chapli Kebab

2 lbs. ground meat (beef or lamb)

1 medium onion, finely chopped

Bunch of chopped cilantro

1 medium chopped tomato

1-2 diced jalapeno pepper

½ tsp. dried crushed mint

2 tsp. whole cumin seed, slightly crushed

1 tbsp. whole coriander seed, slightly crushed

½ tsp. cayenne pepper

3 tbsp. garlic/ginger paste

1 tsp. turmeric

½ tsp. black pepper

¾ tsp. salt

½ cup gluten free flour mix (I use King Arthur Gluten Free Multi-Purpose Flour Mix)

Mix meat with all spices, garlic/ginger paste, cilantro, onion, jalapeno, tomato and flour in a bowl. Allow meat mixture to set 15-20 minutes before making into patties.

Make into large palm sized patties.
Add vegetable oil for frying to the pan, enough to heavily coat the bottom and fry patties over medium heat in the oil.
Cover the pan during frying.  Fry till the patties are evenly browned on both sides.

Makes 8-9 Kebab.  Serve with basmati rice and a small side salad (see below for recipe).  You can even add a small side dish of chickpeas.

Side Salad

sliced red onion, sliced tomatoes, chopped cilantro, chopped jalapeno drizzle with lemon juice, salt and pepper, if desired.


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