Chappali kebabs, popular throughout much of Pakistan but originating near its borders with Afghanistan, are beef patties shallow-fried in the fat rendered from the tail of a fat-tailed sheep. If you can imagine a juicy, spicy hamburger cooked in roast beef drippings, you get a general idea: delicious but iffy on the health front. So over the years, I have come up with my own version, a turkey kebab. I serve these kebabs with Thin Raw Onion Rings and the local Peshawari Red Pepper Chutney. You may even put this kebab in a hamburger bun, along with the onion rings and either a good squirt of lemon juice or some tomato ketchup.
Crispy. Golden. Fluffy. Bubbe would approve.
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