Chapli kebab is broad, rustic and full of texture. Associated with Peshawar and Pakistan’s northwest, it combines minced meat with coriander, chilli, onion and spices before being flattened and cooked until the edges become deeply browned.

What to look for

A good chapli kebab stays juicy inside while developing crisp, irregular edges. Crushed coriander seed contributes a citrus-like aroma, and pieces of tomato or chilli may be visible in the patty. Beef is common, while some restaurants also offer mutton or chicken.

Make it a meal

Eat it with naan, fresh onion, lemon and green chutney, or place it inside bread for a simple kebab roll. For a larger spread, chapli kebab works well before karahi or biryani because its charred flavour contrasts with saucier dishes.

Delivery tips

Ask the restaurant to pack chutney and salad separately. Venting the kebab container slightly can help protect its crisp edges, while bread should stay wrapped on its own. Search nearby Al Qusais and Al Warqa kitchens to reduce travel time.

Next, read about Pakistani karahi or plan a weekend Pakistani breakfast.