Chappali kebabs, popular throughout much of Pakistan but originating near its borders with Afghanistan, are beef patties shallow-fried in the fat rendered from the tail of a fat-tailed sheep. If you can imagine a juicy, spicy hamburger cooked in roast beef drippings, you get a general idea: delicious but iffy on the health front. So over the years, I have come up with my own version, a turkey kebab. I serve these kebabs with Thin Raw Onion Rings and the local Peshawari Red Pepper Chutney. You may even put this kebab in a hamburger bun, along with the onion rings and either a good squirt of lemon juice or some tomato ketchup.
Recipe information
Yield
makes 6 patties
Ingredients
Preparation
Step 1
Spoon the yogurt into a small sieve and set it over a cup to drain. Ten minutes will do it, but longer will not hurt.
Step 2
Now put this drained yogurt and all the ingredients except the oil in a bowl and mix well. Cover and refrigerate at least 1 hour or as long as 24 hours so flavors meld.
Step 3
Divide the meat into six portions and form balls. Flatten the balls to make six 3 1/2-inch clean-edged patties.
Step 4
Pour the oil into a large frying pan and set over medium-high heat. When hot, put in as many patties as will fit in easily and fry about 1 minute or less on each side or until browned. Turn the heat down to medium low and continue to cook the patties, turning frequently, until the juices run clear when the patties are pressed. Make all the patties this way and serve hot.
