Gola Kabab are soft, juicy, oval-shaped Pakistani kababs made with spiced ground beef and cooked over charcoal for that signature smoky flavour.
The name "gola" literally means round or ball in Urdu, which describes their distinctive croquette shape. Seasoned with warm spices like garam masala, nutmeg and mace, these kababs are incredibly tender and melt-in-the-mouth, whether you grill them over charcoal, shallow fry them in a pan, or bake them in the oven.
This homemade gola kabab recipe is a staple for Eid ul Adha but honestly too good to save for just one occasion. The coal smoking step is what sets them apart from regular kababs, it takes only 10 minutes but gives you that deep, restaurant-style smokiness without needing an actual grill.
I love serving them over a quick sauté of bell peppers, cherry tomatoes and red onion cooked on high heat with salt, pepper and a splash of Worcestershire sauce. It adds a smoky, tangy contrast that makes the whole plate feel restaurant-worthy. Pair with raita and naan for a complete meal, or stuff them into a wrap for an easy weeknight dinner.
Table of Content
Key Ingredients
Here's what'll need to make these Gola Kebab. See recipe card for quantities.
- Ground beef - Finely ground mince gives the kababs their smooth, dense texture that holds together during frying. Ask your butcher to double grind it, or use a food processor to mix ingredients.
- Fried onions - Raw onions release moisture and make the mixture difficult to shape. Frying them first removes excess water and deepens the flavour.
- Gram flour (besan) - Binds the kababs and absorbs any residual moisture.
- Nutmeg and mace - The spice duo that gives gola kabab their distinct flavour. Don't skip them.
- Meat tenderizer - or papaya paste for that melt-in-the-mouth texture.
How To Make Pakistani Gola Kabab
Here's a step by step with photos.
- Mix the ground beef. Add all the ingredients to the mince and mix until well combined.
- Smoke the mixture. Place a small piece of foil in the centre of the bowl. Set a piece of lit charcoal on the foil, add a few drops of oil and immediately cover the bowl. Let it sit for 8-10 minutes then discard the charcoal.
- Rest the mixture. Cover and refrigerate for at least 2-4 hours to allow the flavors to develop. You can skip this step if short on time.
- Shape the kababs. What I do is take a jumbo smoothie straw, shape the mixture around it and then gently slide the straw out. You can also use a chopstick. This gives the kababs that authentic hollow centre and oval shape.
- Fry the kababs. Heat a shallow layer of oil in a pan over medium heat and fry until cooked through and evenly browned on all sides.
- Serve. Transfer to a paper towel to drain excess oil and serve hot.
💡How to smoke with charcoal: Place a small piece of foil in the centre of your bowl or pan. Heat a piece of charcoal directly on a gas flame, with a lighter, or on a glass top stove turning it on all sides until glowing. Set it on the foil, add a few drops of oil and immediately cover tightly to trap the smoke. Let it sit for 8-10 minutes.
What To Serve With Gola Kabab
Serve these kabab with raita, kuchumber salad and some Roghni Naan. For a restaurant-style presentation, serve them over sautéed bell peppers, cherry tomatoes and red onion on a sizzling plate.
Don't forget a side of Tamarind Chutney or Green Chutney (cilantro mint chutney), both are classic Pakistani pairings.
More Kabab Recipes
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📖 Recipe
Pakistani Gola Kabab
Ingredients
- 1.1 lbs (500 g) ground beef
- 1 tablespoon ginger garlic paste
- 1 onion fried and crushed
- 1 teaspoon garam masala
- 2 tablespoon gram flour
- 1½ teaspoon red chili powder
- ½ teaspoon nutmeg powder
- ½ teaspoon mace powder
- 1 teaspoon cumin seeds roasted and crushed
- 1 teaspoon salt
- 2 tablespoon yogurt
- 1 tablespoon lemon juice
- ½ teaspoon meat tenderizer or 1 teaspoon papaya paste
- 2 tablespoon cilantro chopped
- 2-3 green chilies chopped
Instructions
- Add all the ingredients to the ground beef and mix thoroughly until well combined.
- Place a small piece of foil in the centre of the bowl. Set a piece of lit charcoal on the foil, add a few drops of oil and immediately cover the bowl. Let it sit for 8-10 minutes then discard the charcoal.
- Refrigerate the seasoned mince for at least 2-4 hours to allow the flavors to develop. You can skip this step if short on time.
- Take a jumbo smoothie straw and shape the mixture around it into a croquette shape. Gently slide the straw out before cooking. You can also use a thick skewer or chopsticks.
- Heat a shallow layer of oil in a pan over medium heat. Fry the kababs until cooked through and evenly browned on all sides.
- Transfer to a paper towel to drain excess oil. Serve hot with green chutney or imli chutney.
Video
Notes
- These kababs taste best when made with beef. You can also use mutton, lamb or chicken mince.
- Ask your butcher to double grind the mince, or blend it briefly in a food processor for that smooth, dense texture.
- Resting time is recommended but not mandatory. If you're short on time you can skip it and fry them straight away.
- To freeze, shape the kababs and lay them flat on a tray. Once frozen, transfer to a zip lock bag. They keep well for up to 2 months. Leftovers keep in the fridge for up to 3 days.
- See the coal smoking tip in the post above for a step by step guide.
Nutrition
PIN IT FOR LATER
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!