Recipe

Peshawari Chapli Kabab

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• Prep: 15 min.
• Servings: 10
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Named after a lady’s slipper, this popular kabab originated in the Mardan and Mansehra regions of Pakistan. This version takes a short-cut with Stove Top Stuffing Mix which makes them super easy to prepare.

What You Need!

1 onion, quartered
1/2 cup fresh coriander (cilantro)
1/2 cup fresh mint
2 fresh green chiles
2 cloves garlic
1 piece gingerroot (1 inch), peeled
1 lb.(450 g) extra-lean ground beef
1 pkg.(120 g) Stove Top Lower Sodium Stuffing Mix for Chicken
1 plum tomato, seeded, chopped
1 egg
1 tsp. cumin seed
1 tsp. fennel seed
1 tsp. garam masala
1 tsp. ground coriander
1 tsp. crushed red pepper

Make It!

PROCESS first 6 ingredients in food processor until finely chopped; transfer to large bowl. Add remaining ingredients; mix well.
SHAPE into 10 (2-inch) patties.
HEAT large skillet sprayed with cooking spray on medium heat. Add 5 patties; cook 5 to 6 min. on each side or until done (160ºF). Repeat with remaining patties.

Nutrition Bonus:

Help your friends and family eat right with this delicious kabab that's prepared with better-for-you ingredients.

How to Seed a Tomato:

Cut tomato in half, then squeeze each half to remove the seeds.

Nutritional Information

(per serving)
Serving Size = 1 kabab (77 g)

Diabetes Food Choices:
1 Meat & Alternatives, 0.5 carbohydrates