Peshawari Kababs

Servings : Makes 12 kababs

These flat spicy kababs are currently my absolute FAVOURITE! They are crispy on the outside yet soft on the inside. What makes them a fave is that they are really easy to prepare and taste incredible. I usually serve them alongside pilau or chips/fries but they also work perfectly as a starter, or with a salad, or in a wrap/burger bun for a quick lunch/dinner.


  • 500 g beef mince (you can also use lamb/mutton/goat/chicken mince)
  • 1 egg
  • 1 1/2 medium onions
  • 1 medium tomato
  • 1/2 cup gram/chickpea/besan flour
  • 1/2 cup fresh coriander
  • 2 green chillies
  • 1 tsp red chilli flakes
  • 1 tbsp roughly crushed coriander seeds
  • 1 tbsp pomegranate seeds powder (optional)
  • 1/2 lemon, juiced
  • 2 cloves garlic
  • 1/2 tsp black pepper powder
  • 1/2 tsp cumin powder
  • 1/2 tsp garam masala
  • 1 1/4 tsp salt, or to taste


Put the mince in a large bowl. Blitz the onion into small pieces and add them onto the mince. Grind the green chillies, garlic cloves and fresh coriander and add the mixture on the mince. Grind the tomato roughly and add it in, followed by beaten egg, lemon juice, gram flour and all the spices.

Mix well until fully combined. Cover the bowl and set aside for half an hour or refrigerate up to overnight. This helps the mixture to firm up a bit more as the gram flour will absorb all the excess moisture. Thereby making the mixture easier to handle, shape and fry.

When ready to fry, heat oil in a preferably flat bottomed pan. Wet your hands slightly and scoop up a ball of the mince mixture. Flatten and shape into a round or oval and then deep fry over medium heat. Do not attempt to move the kabab around immediately as it might break, give it a minute to set before flipping it over to make sure that both sides crispen up properly and cook through.

If the mixture feels too soft and scatters too much in the oil, simply add a bit more gram flour to the mixture and combine well.

Once done, remove onto paper towels to absorb excess oil. Serve as a starter or as a side with pilau, chips, in a wrap or burger bun etc.


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