Easy Gola Kabab Recipe (Pakistani Beef Gola Kabab)

Pakistani Beef Gola Kabab is a traditional dish from Pakistan made with minced beef meat that’s seasoned with a blend of spices and herbs, then shaped into round small balls or patties and skewered for grilling.

This homemade Pakistani Beef Gola Kabab is one of the juiciest and mouth-watering Pakistani dishes. You can have such a delicious Pakistani Beef Gola Kabab without any difficulty by following this best gola kabab recipe. You will need a few ingredients and have to follow easy instructions.

This meat Gola Kabab is a true testament to the rich flavors and aromatic spices of South Asian cuisine. Traditionally enjoyed as a street food delicacy, these kababs are now cherished in homes around the world for their exquisite taste and simple preparation.

You can also try our more related desi recipes like Air Fryer Chicken Kebab Recipe, Air Fryer Chicken Kabobs (Air Fryer Shish Kebab), and  Pakistani Rice Pulao.

WHAT IS GOLA KABAB?

Gola Kabab is a popular Pakistani main dish made with minced meat, typically beef or lamb, mixed with various spices and herbs, then molded into round shapes on skewers and grilled. The name “Gola” translates to “round,” which perfectly describes the shape of these kababs.

They are known for their robust flavor profile and tender texture, making them a favorite among meat lovers in Pakistan and beyond. Gola Kababs are often enjoyed as a street food snack or served as part of a larger meal with accompaniments such as naan bread, chutney, and salad.

WHY YOU WILL LOVE THIS RECIPE

1. Bursting with Authentic Flavors: This Pakistani Beef Gola Kabab recipe captures the essence of traditional Pakistani cuisine, offering a harmonious blend of aromatic spices and herbs that will transport your taste buds to the bustling streets of Pakistan.
2. Simple yet Impressive: With just a handful of ingredients and straightforward steps, this recipe allows you to create restaurant-quality Beef Gola Kababs in the comfort of your own kitchen.
3. Versatile and Crowd-Pleasing: Whether you’re hosting a casual gathering with friends or craving a flavorful weeknight meal, these Beef Gola Kababs are sure to be a hit. Their versatility makes them suitable for any occasion, from backyard barbecues to festive celebrations.
4. Healthier Option: By using lean ground meat and incorporating fresh ingredients like onions, green chilies, and coriander, this recipe offers a healthier alternative to store-bought kababs.

INGREDIENT NOTES

1. Lean Ground Beef: You will need 500 g  beef mince which provides the base for the kababs, ensuring a juicy and flavorful texture. You can also make this recipe with chicken mince to make chicken gola kabab.        
2. Fried Onion: You will need 1 medium onion fried and crushed.
3. Green Chillies: You will need 2 green chilies to infuse a subtle heat and freshness to the kababs.
4. Fresh Coriander: You will need 2 tbsp chopped coriander that enhances the aroma and adds a burst of freshness to the kababs.
5. Fresh Mint leaves:
6. Ginger Garlic Paste: You will need 1 tbsp ginger-garlic paste to provide depth of flavor and aromatic complexity to the kababs.
7. Cumin Powder: You will need 1 tsp cumin powder that adds earthy and warm notes to the kababs.
8. Gram Flour: 2 tbsp of roasted gram flour. Gram flour acts as a binding agent, helping to hold the ingredients together. 
9. Yogurt: 2 tbsp of yogurt. Yougart adds moisture to tenderize the kebab, and prevents them from drying out during cooking.
10. Coriander Powder: You will need 1 tsp coriander powder which enhances the overall flavor profile with its citrusy and nutty undertones.
11. Red Chilli Powder: You will need ½ tsp red chili powder to add a spicy kick to the kababs, adjust according to taste preference.
12. Black Pepper:
13. Garam Masala Powder: You will need ½ tsp garam masala that adds warmth and complexity to the kababs.
14. Salt: You will need salt to enhance the flavors and help to balance the seasoning of the meat kababs.

EASY STEPS TO MAKE PAKISTANI BEEF GOLA KABAB

Step 1: Prepare the Kabab Mixture

Start by preparing the kabab mixture. In a large bowl, combine the lean ground beef, crushed fried onion, finely chopped green chilies, chopped fresh coriander, mint, ginger-garlic paste, cumin powder, coriander powder, red chili powder, black pepper powder, garam masala powder, and salt.

Mix all the ingredients until well combined. Use your hands to ensure the even distribution of the spices and seasonings throughout the meat mixture.

Step 2: Shape the Kababs

Once the kabab mixture is well combined, it’s time to shape the kababs. Take a handful of the mixture and mold it into an oval shape around a wooden or metal skewer, pressing firmly to ensure it sticks together. Repeat this process with the remaining meat mixture, forming kababs.

If you don’t have skewers, you can use aluminum foil to shape the kebabs. 

Take a piece of aluminum foil and shape it into a cylindrical form. Then, mold the kebab mixture around the foil to create oval kebabs. Once shaped, gently slide the foil-wrapped kebabs off before cooking. This method will give kebabs an authentic shape.

Step 3: Fry the Beef Gola Kababs

You can fry, grill, bake, or even air fry goal kababs.

To shallow fry gola kebabs, start by heating some oil in a frying pan over medium heat. Once the oil is hot, carefully place the kebabs in the pan, ensuring they are not overcrowded. Allow them to cook until they are golden brown and crispy on one side, then gently flip them over using tongs. Continue cooking until they are browned and cooked through on all sides.

To grill goal kebab Once the grill is preheated, place the skewers with the shaped kababs onto the grill grates. Cook the kababs for 8-10 minutes, turning them occasionally to ensure even cooking on all sides.

Keep an eye on the meat Kabab and adjust the heat as needed to prevent it from burning.

For baking, preheat your oven to 375°F (190°C). Place the kebabs on a lined baking sheet and bake for about 20-25 minutes or until they are cooked through and golden brown, flipping halfway through.

For air frying, preheat your air fryer to 375°F (190°C). Place the kebabs in the air fryer basket in a single layer, ensuring they are not overcrowded.

Air fry for about 12-15 minutes or until they are cooked through and crispy, shaking the basket halfway through for even cooking. Adjust the cooking time as needed based on the size and thickness of the kebabs

Step 4: Serve Hot

Once the kababs are cooked through and have developed a nice golden brown exterior, remove them from the pan.

Serve the Beef Gola Kabab hot, garnished with additional fresh coriander if desired, and accompanied by mint chutney, naan bread, and salad.

TIPS TO MAKE PERFECT PAKISTANI BEEF GOLA KABAB

• Start with high-quality lean ground beef and fresh spices for the best flavor and texture in your kababs.
• Take care not to over-mix the kabab mixture. Gently combine the ingredients until just incorporated to avoid a dense texture.
• When shaping the kababs, aim for uniform size and thickness to ensure even cooking.
• Cook the Gola Kabab over medium heat to achieve a perfect balance of moist exterior and juicy interior.
• You can use meat tenderizers like raw papaya paste and kachri powder to gola kabab mixture to make them more moist and soft. Papaya paste contains enzymes that act as natural meat tenderizers, helping to break down proteins and make the kababs more tender. Kachri powder, made from dried and powdered wild melon, is commonly used in Pakistani cuisine as a meat tenderizer and flavor enhancer. When adding papaya paste and kachri powder to your gola kabab mixture, use them in moderation to avoid overpowering the other flavors. Start with small amounts and adjust according to your taste preferences. 
• You can add a smokey flavor to gola kababs by using a coal smoke. Just heat a piece of charcoal until red hot, then place it in a heatproof bowl and drizzle with oil. Put the bowl in the center of your kabab mixture, cover tightly, and let smoke for 5-10 minutes. Remove the charcoal and cook the kababs as usual. Enjoy the delicious smoky taste!

STORING TIPS

• Refrigeration: Store leftover Gola Kabab in an airtight container in the refrigerator for up to 3 days.
• Freezing: You can freeze uncooked kababs for later use by placing them on a baking sheet lined with parchment paper, freezing until solid, then transferring them to a freezer bag or container.
• Thawing: Thaw frozen Kabab in the refrigerator overnight before grilling to ensure even cooking.
• Reheating: Gently reheat refrigerated or thawed Gola Kabab in a skillet or microwave until heated through before serving. Avoid overcooking to maintain their juicy texture.

SERVING OPTIONS

Serve a platter of yummy kabab with a side of refreshing mint raita or green chutney or fresh salad. Enjoy the kababs with warm naan bread, perfect for wrapping and dipping into chutney.

Pair the Kabab with a crisp salad of cucumbers, tomatoes, and onions for a refreshing contrast.

Serve with a dollop of creamy yogurt sauce for a cooling accompaniment to the spicy kababs. Add a tangy twist to your meal with a side of pickled vegetables, such as carrots, radishes, and green chilies. Complete your meal with a side of fragrant basmati rice or pilaf, perfect for soaking up the flavorful juices from the kababs.

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