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Home » Recipes » Beef & Lamb

Pakistani Gola Kabab

Modified: Dec 29, 2021 · Published: Jul 30, 2019 by Qashang · This post may contain affiliate links.

Jump to Recipe
Gola Kabab are melt-in-the-mouth, oval-shaped kababs that are seasoned with Pakistani spices and are incredibly juicy. They are traditionally grilled over charcoal but can be cooked in a pan too.
Pakistani gola kabab on grill plate garnished with red onions, cherry tomatoes and coriander

These succulent Pakistani Gola Kabab 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. I gave them a little spin by stir-frying some bell pepper, cherry tomatoes and red onion and placed the kabab over them. 

And if you enjoy eating keema (ground meat) then be sure to check out my succulent Aloo Keema (Ground Meat with Potatoes) or the delicious Beef Kofta Curry (Pakistani Meatball Curry).

Gola kabab on a sizzling grill plate with garnishes and yellow fabric behind it

How To Make Pakistani Gola Kabab

  1. Season the ground meat.  Add all the spices to the ground meat, give coal smoke and let it sit for at least 3-4 hours so the flavours can marry. Using a meat tenderizer or papaya paste gives the kabab a very tender texture. You can totally skip it if you don't have it and they will still be juicy and soft.
  2. Form kababs. Form croquette-shaped kababs on a metal skewer. You can also use wooden skewers. What I do is, I take jumbo straws, form kababs over it and then remove the straw. This gives the kababs a very authentic look.
  3. Cook. Grill them over charcoal for optimum flavour but then skip the coal smoke in the beginning. You can also bake them or cook them in a pan.  
Closeup of gola kabab topped with chopped coriander, red onion slices and halved cherry tomatoes

Watch How To Make It

If you are interested in a step-by-step pictorial head over to my Instagram Highlight.

What To Serve With Gola Kabab

Serve these kabab with raita, kuchumber salad and some Roghni Naan or Garlic Naan.

More Kabab Recipes

  • Chapli Kabab
  • Persian Joojeh Kabab
  • Bihari Kabab
  • Turkish Adana Kabab
  • Beef Seekh Kabab
  • Lebanese Kafta Kebab

 
Let’s stay connected! Follow me on Instagram, Facebook and Pinterest for the latest updates. And subscribe to my YouTube channel for video recipes.

📖 Recipe

Gola kabab on a sizzling plate with cherry tomatoes, red onions and chopped coriander

Pakistani Gola Kabab

Melt-in-the-mouth, oval-shaped kababs seasoned with Pakistani spices
4.89 from 9 votes
Print Pin Rate
Prep Time: 20 minutes mins
Cook Time: 20 minutes mins
Resting Time: 4 hours hrs
Total Time: 4 hours hrs 40 minutes mins
Servings: 16 kababs
Author: Qashang

Ingredients

  • ½ kg ground beef
  • 1 tablespoon ginger garlic paste
  • 1 onion fried and crushed
  • 1 teaspoon garam masala
  • 2 tablespoon gram flour
  • 1 teaspoon red chili powder
  • ½ teaspoon nutmeg powder
  • ½ teaspoon mace powder
  • 1 teaspoon cumin seeds roasted and crushed
  • ¾ teaspoon salt
  • 2 tablespoon yogurt
  • 1 tablespoon lemon juice
  • 1 teaspoon papaya paste optional
  • 2 tablespoon coriander leaves chopped
  • 2-3 green chilies chopped
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Instructions

  • Add all the ingredients in mince and either grind the mixture with the hand blender or use a food processor.
  • Take everything out in a bowl.
  • 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.
  • Then remove the coal and discard. And refrigerate the mixture for 3-4 hours.
  • 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.
  • Heat some oil for shallow frying. On medium heat fry the kebabs till cooked and brown on all sides.
  • Drain excess oil on a paper towel.
  • Serve hot with your choice of chutney.

Notes

  • They taste best when made with beef. If you prefer mutton, lamb or chicken, you can use that too.
Did you make this recipe?Please leave a star rating and a review in the comments. You can also tag @chilitochoc on Instagram. I love hearing your feedback!

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pakistani gola kabab collage

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Reader Interactions

Comments

    4.89 from 9 votes (6 ratings without comment)

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  1. Ridah Tufail says

    June 11, 2023 at 5:25 pm

    Hi, i cant seem to find mace powder. Any alternate for that?

    Reply
    • Qashang says

      June 12, 2023 at 12:19 pm

      You can add 1/4 tsp more of garam masala and 1/4 tsp cinnamon powder instead.

      Reply
  2. Ridah Tufail says

    June 09, 2023 at 7:17 pm

    Hi, can we make these kababs one day earlier and keep them in fridge and just fry them on the day of dawat?

    Reply
    • Qashang says

      June 09, 2023 at 11:10 pm

      Hi Ridah, yes you can!

      Reply
  3. Joy says

    January 29, 2023 at 9:00 pm

    5 stars
    Nice 🙂

    Reply
  4. Sherish says

    January 28, 2022 at 6:54 am

    Hello! If I wanted to bake these how would I do so?

    Reply
    • Qashang says

      January 28, 2022 at 11:33 am

      Hi Sehrish! For baking please follow the instructions of my Seekh Kabab recipe here:
      https://www.chilitochoc.com/baked-seekh-kabab/

      Reply
  5. A says

    November 30, 2021 at 9:45 pm

    Hi Qashang, can we omit nutmeg powder and mace powder? if we do, do we need to increase the quantity of any other spice?

    Reply
    • Qashang says

      December 12, 2021 at 11:08 am

      I highly suggest not to skip it as it makes quite a difference in the taste. If you still want to, use 1/2 tsp of garam masala instead.

      Reply
  6. Ashok says

    October 14, 2020 at 6:44 am

    5 stars
    Thanks Guys, Your Recipe Was Too Fantastic. Me and My Family Loved it. I Will Share your recipe with my friends. Hope they will love it too.

    Reply
  7. Ghazala says

    August 02, 2020 at 11:10 am

    5 stars
    I made Golay kabob using your recipe and the flavors were on point. I cant wait to try your other recipes.

    Reply
    • Chili to Choc says

      August 31, 2020 at 10:34 am

      Glad you liked the recipe Ghazala!

      Reply

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Hi, I am Qashang! I share fuss-free recipes from around the world that are rich in flavour and made with easily available ingredients.

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