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pakistani beef gola kebab

Beef Gola Kabab

Try our authentic Pakistani Beef Gola Kabab recipe. These moist and juicy kebabs, are feasy to make and are infused with a blend of spices .
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Total Time 40 minutes
Servings 4
Calories 250 kcal

Equipment

  • Mixing bowl
  • Wooden skewers
  • Grill or Grill Pan
  • Cutting board

Ingredients
  

  • 500 g lean ground beef
  • 1 medium onion, fried brown and crushed
  • 2 green chilies, finely chopped
  • 2 tbsp fresh coriander, chopped
  • 4-5 Fresh. mint leaves
  • 1 tbsp ginger-garlic paste
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1/2 tsp red chili powder
  • 1/2 tsp garam masala powder
  • 2 tbsp Gram Flour 
  • 2 tbsp Yougurt
  • Salt to taste
  • Wooden skewers

Instructions
 

  • 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.
  • 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.
  • 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.
  • Serve Hot:
    Remove the cooked beef kababs from the pan and serve hot with mint chutney, naan bread, and salad.

Notes

  • Avoid overmixing the kabab mixture to prevent a dense texture.
  • Soak wooden skewers in water to prevent burning during grilling.
  • Monitor the heat of the grill to prevent charring or undercooking the kababs.
Nutritional Information per Serving:
  • Serving Size: 2 kababs
  • Calories: 250 kcal
  • Protein: 20g
  • Fat: 16g
  • Carbohydrates: 5g
  • Fiber: 1g
  • Sodium: 300mg