Pakistani-Style Gola Kebab

Pakistani-Style Gola Kebab

These oval kebabs are seasoned with Pakistani spices and meat tenderizer. Traditionally, cooked over charcoal they have a very succulent, melt-in-the-mouth texture.

Pakistani-Style Gola Kebab

These Gola Kebabs are the perfect addition to your Bakra Eid (Eid ul Adha) table. Made with beef or mutton their exotic taste and tenderness makes them very addictive! If you do not like red meat, you can also use chicken mince. They are usually served as a snack or a side. I gave them a little spin by stir-frying some bell pepper, cherry tomatoes and red onion and placed the kebab over them. You can catch the pictorial on my Instagram.

Pakistani-Style Gola Kebab


  • 1/2 kg mince beef/mutton/chicken
  • 1 tbsp ginger garlic paste
  • 1 fried onion (crushed)
  • 1 tsp garam masala
  • 2 tbsp gram flour
  • 1 tsp red chili powder
  • 1/2 tsp nutmeg powder (jaifal)
  • 1/2 tsp mace powder (javitri)
  • 1 tsp cumin seeds (roasted & crushed)
  • 3/4 tsp salt
  • 2 tbsp yogurt
  • 1 tbsp lemon juice
  • 1 tsp papaya paste (optional)
  • 2 tbsp coriander leaves (chopped)
  • 2-3 green chilies (chopped)


  1. Add all the ingredients in mince and either grind the mixture with the hand blender or use a food processor.
  2. Take everything out in a bowl.
  3. Heat a piece of charcoal, put a piece of foil in the middle of the mince and place the lit charcoal on it. Add a few drops of oil and immediately cover the bowl. Let sit for 8-10 mins.
  4. Then remove the coal and discard. And refrigerate the mixture for 3-4 hours.
  5. Make croquette style kebabs from the mixture. You can wrap them around a wood or metal skewer. Or to give that authentic shape take a jumbo size smoothie straw and put the kebab around it. Remove the straw before frying.
  6. Heat some oil for shallow frying. On medium heat fry the kebabs till cooked and brown on all sides.
  7. Drain excess oil on a paper towel.
  8. Serve hot with your choice of chutney.


  • This recipe makes 15-18 kebabs.
  • I usually skip papaya paste while making these kebabs.