Ground Lamb Kabob: From the Streets of Pakistan

By
Kevin D. Weeks.
Kevin D. Weeks.
Kevin D. Weeks is a personal chef, cooking instructor, and food writer.
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Updated on 08/11/19
Food
Brian Macdonald/Creative RF/Getty Images
Prep: 10 mins
Cook: 8 mins
Refrigerate for 1/2 hour.: 30 mins
Total: 48 mins
Servings: 2 servings
Nutrition Facts (per serving)
713 Calories
44g Fat
18g Carbs
59g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 2
Amount per serving
Calories 713
% Daily Value*
Total Fat 44g 57%
Saturated Fat 19g 95%
Cholesterol 212mg 71%
Sodium 197mg 9%
Total Carbohydrate 18g 7%
Dietary Fiber 6g 20%
Protein 59g
Calcium 130mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These ground lamb kabobs are a Pakistani street food called chapli or ​​chapel. Although in the past lamb hasn't been a popular meat here in Knoxville, I recently taught a packed class on cooking it. One of my assistants at the class was among those non-lamb eaters - until she tried these grilled delights. A couple of days later she called me from the grocery store wanting to know the ingredients. She'd fallen in love with them. By the way, chapli means slipper, so-called because of their shape.

Ingredients

  • 1 pound ground lamb
  • 1/2 mound onion, minced
  • 1-2 Serrano peppers, minced
  • 1/4 cup finely chopped fresh cilantro
  • 1 tablespoon grated fresh ginger
  • 2 teaspoon ground coriander
  • 1 1/2. teaspoon salt
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground cumin

Steps to Make It

  1. Thoroughly mix all ingredients together.

  2. Shape into 4 oblong patties about 5 inches long and 3/4 inch thick and place on a small baking sheet. Cover with plastic and refrigerate for at least 1/2 hour.

  3. Get the grill hot, oil it, and grill kebabs for about 4 minutes per side.

  4. I serve these with plain yogurt for dipping and tabbouleh on the side. You can also make these a day in advance. If you make them in advance, simply wrap in tin foil and warm in a 200dg Fahrenheit oven for 25 minutes until warmed through

Tip

  • A pepper chutney is also a delicious accompaniment. For an easy sandwich, use a pita to house the lamb patty and add your choice of condiments.

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