Chapli Kabab is one of the most iconic and flavorful dishes from the northwestern region of Pakistan, particularly originating from Peshawar in Khyber Pakhtunkhwa. Known for its bold spices, juicy texture, and irresistible aroma, Chapli Kabab has become a beloved street food and a festive delicacy across the country.

The word “Chapli” comes from the Pashto word “Chapdikh,” meaning “flat,” which perfectly describes the kabab’s round, flattened shape. Made with finely minced beef or mutton, the mixture is seasoned with a rich blend of spices including crushed coriander seeds, cumin, dried pomegranate seeds (anardana), green chilies, garlic, ginger, and fresh herbs like coriander and mint. Chopped tomatoes are added directly into the mix, giving the kababs their signature juiciness and tangy flavor.

Traditionally, Chapli Kababs are shallow-fried in animal fat (charbi) on a large iron griddle, which gives them a crispy outer layer while keeping the inside tender and flavorful. The sizzling sound and aromatic smoke rising from the griddle are an essential part of the authentic Chapli Kabab experience.

These kababs are often served hot with naan, fresh salad, and chutney — mint, tamarind, or yogurt-based — and are a staple at family gatherings, roadside dhabas, and festive occasions.

Chapli Kabab isn’t just food; it’s a cultural symbol of the Pashtun region — hearty, bold, and full of character. With every bite, you taste the warmth of traditional spices and the essence of Pakistan’s rich culinary heritage.