Savor the bold, rustic flavors of the Afghani Chicken Chapli Kabob.

 Patty-Shaped Kabob: Unlike the cylindrical Seekh kabob, the Chapli (meaning 'slipper' or 'flat') is characteristic for its large, flat, round patty shape. It has a coarse, rustic texture because the meat is often loosely minced.

 Chicken Base: This variation uses minced chicken, typically mixed with some fat to keep it moist and tender during cooking. Beef or lamb are also traditional options.

 Key Fresh Ingredients: The spice blend is robust but also relies heavily on fresh, binding ingredients, including coarsely chopped onions, fresh tomatoes, coriander seeds, green chilies, and fresh cilantro (coriander leaves).

 Binding Agent: A small amount of corn flour or wheat flour (often chickpea flour or besan) is used to lightly bind the loose mixture, preventing the patties from breaking apart while frying.