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).
How To Make Pakistani Gola Kabab
- 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.
- 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.
- 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.
Watch How To Make It
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What To Serve With Gola Kabab
Serve these kabab with raita, kuchumber salad and some Roghni Naan or Garlic Naan.
More Kabab Recipes
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📖 Recipe
Pakistani Gola Kabab
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
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.
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Ridah Tufail says
Hi, i cant seem to find mace powder. Any alternate for that?
Qashang says
You can add 1/4 tsp more of garam masala and 1/4 tsp cinnamon powder instead.
Ridah Tufail says
Hi, can we make these kababs one day earlier and keep them in fridge and just fry them on the day of dawat?
Qashang says
Hi Ridah, yes you can!
Joy says
Nice 🙂
Sherish says
Hello! If I wanted to bake these how would I do so?
Qashang says
Hi Sehrish! For baking please follow the instructions of my Seekh Kabab recipe here:
https://www.chilitochoc.com/baked-seekh-kabab/
A says
Hi Qashang, can we omit nutmeg powder and mace powder? if we do, do we need to increase the quantity of any other spice?
Qashang says
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.
Ashok says
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.
Ghazala says
I made Golay kabob using your recipe and the flavors were on point. I cant wait to try your other recipes.
Chili to Choc says
Glad you liked the recipe Ghazala!