4 pieces of Tilapia
1 Green Pepper
2 Serrano Peppers
2 handfuls of Baby Spinach
A bunch of fresh Cilantro leaves
1/2 an Onion
1 Stalk of Green Onion
2 tbs of Shan Chapli Kebab Mix
1/4 tsp Red Chili powder
1/4 tsp Turmeric powder
1/4 tsp Cumin powder
1/4 tsp Coriander powder
1/4 tsp Ground Black pepper
1/4 tsp Louisiana Cayenne Pepper
1 tsp Sirracha hot sauce
1 tbs of Lemon juice
2 tbs of Vinegar
1/2 cup of Bread Crumbs
Salt to Taste
Mince the Tilapia in a food processor.
Dice the Vegetables in the processor.
Mix the vegetables with tilapia and the rest of the spices well.
Make fish-balls and place on a wax paper
Let it sit for 20 minutes
Use your palm to spread the fish-balls. Make sure they are spread well as this is the speciality of Chapli kebabs.
I used 3 different methods to cook the kebabs as I wanted to find the best alternative to frying, without losing to much of the Chapli kebab taste.
Method one: Shallow fry – 10 minutes each side.
Frying is usually the method used to make Chapli Kebabs.
Method two: George Foreman Grill – each side 20 minutes.
This was the easiest.
Method three: in the Oven at 400° flipping once in between.
This method took the longest to brown. Around 40 minutes but it tasted good.
The fried Chapli Kebab still tasted the best, followed by oven baked and then the grilled.
Please note if you don’t have Shan Masala: I add Shan masala for the ease and convenience, so you would be fine without it. Just add the Spices I mentioned in a little extra quantity 1/2 a teaspoon or more based on ur spice intake (as in for chili powder, haldi, Corriander etc) and add to the recipe 2tbs of corn flour and 1tbs of pomegranate seeds or another form of meat tenderizer.
Happy Grilling! 🙂