Gola Kabab Recipes
These Gola kebabs are truly a delicacy. Each bite introduces your palate to perfection with tenderness, juiciness, and a smoky flavor. Prepared with ground beef, they are ready in just a few minutes.
When it comes to Pakistani cuisine, there are a lot of ground beef recipes, but these Gola Kabab are always my favorite. It’s such a comforting and satisfying dish that will always please your guests.
The good thing is you don’t need to heat the grill or oven; these kababs can also be made in a pan.
The balanced spices in the ground beef deliver a subtle and savory taste, making these kababs a favorite among my family. And my kids always request me to prepare these goodies on weekends.
Before sharing the recipe, let me explain the meaning of ‘Gola’. In Urdu, it means “round”. Unlike Seekh kababs, which are cylindrical, Gola kebabs are round. You don’t need skewers to shape them; you can even use a pencil — it sounds funny, but it actually works.
Similar Recipes: Chapli Kababs
Why You Will Love These Gola Kabab Recipe
-
Melt In Mouth: These Gola kebabs are so succulent and tender that every bite just melts in the mouth. The secret behind this is a few drops of cooking oil in ground beef and 20% fats that tenderize the meat from the inside.
-
Requires Handful Of Spices: You don’t need a large list of spices, Gola kebabs are made with a few staple spices that are available in every pantry.
-
Nice Smoky Flavor: Even though I’m not using a grill to make these kabobs, they have a drooling smoky smell. The reason behind this is a coal that I use to impart that authentic smoky flavor.
-
Ideal For Parties: Gola kebabs easily come out in large batches, which is why they are a perfect treat to feed large crowds and serve at parties.
Ingredients
Ground Beef: To get the nice, juicer and soft kababs make sure to use ground beef with 20% fat.
Oil: You can use any type of cooking oil for frying. Also, you need a dash of oil to add to ground beef to make kabob juicer from the inside.
Onions: I’m using chopped onions in the beef to give it a subtle sweetness. Also, you need circular rings of onions at the end to cook them with kebabs.
Soda: This is a secret ingredient that tenderizes the meat and makes the kabobs softer. Soda also improves the texture of kababs, making them better than your restaurant takeout.
Spices & Herbs: You need basic spices and aromatics, including coriander powder, green chilies, red chile flakes, salt, cumin seeds, celery seeds, white vinegar, and Cilantro.
Coal: Lastly, you need coal to infuse a smoky flavor in kebabs.
Let’s Make Gola Kebabs
- Mix Everything Well: First, take a large mixing bowl and blend all the spices with ground beef. Don’t forget to add 2 tsp of oil and 1 tsp of soda to the mixture. Use your hands and mix everything well.
- Transfer To Blender:Next, I’m transferring the mixture to a blender. This will ensure a smooth and fine texture for the Gola Kebabs and add cohesiveness to the mixture. If your blender is small, blend the ground beef in batches.
- Make round shapes:Apply some oil to your hands and start by making round shapes with the mixture. Then, grab a pencil or a similar stick and run it through the center of each round shape to make a hole. Then carefully remove the pencil. Repeat this process until the mixture is used up completely.
- Frying Time:Heat a small amount of oil in a wok or pan. Add the Gola Kebabs one by one. Keep the heat at medium during the process. Cook on both sides until the Gola Kebabs turn a dark brown color.
- Add To Griddle: Now heat the oil on the grill, sauté round onion rings in it. Add the Goala kebabs and stir everything for 2 to 3 minutes. Keep the flame medium during this process. .
- Give A Smoky Flavor:Finally, start igniting the coal on the stove. Once it gets hot, place a spoon in the center of the griddle and transfer the coal onto the spoon. Drizzle a few drops of oil over it and cover the lid for a few seconds to let the smoky flavor infuse perfectly into the Gola Kebabs.
What To Serve With Gola Kebabs:
My family loves eating Gola Kebabs with mint chutney and ketchup. You can use any other dip or sauce with these juicy Gola Kabobs.
If you want a substantial and filling meal, try the kebabs with rice or tortillas (roti).
Gola Kabab Recipes
Ingredients
- 1 Kg Ground Beef (20% Fats)
- 1 tsp dry Coriander powder
- 2 Green chilies (chopped)
- 1 tsp Soda
- 2 tsp Chili flakes
- 1 tsp Salt
- 1 tsp Cumin seeds
- 1/2 tsp Celery seeds
- 1 medium size Onion (chopped)
- 1 tsp White vinegar (or lemon juice)
- 2 tsp Cooking oil
- 1 small bowl Cilantro
For Frying
- 1/2 Cup oil
- 1 Onion (ring shape)
- 1 Coal
Instructions
- Mix Ingredients: In a large bowl, blend spices with ground beef. Along with spices and herbs, add 1 tsp of oil and 1 tsp of soda. Mix thoroughly with your hands.
- Blend Mixture: Transfer the mixture to a blender for a smooth texture. Blend in batches if your blender is small.
- Make round shapes: Oil your hands and make round shapes. Use a pencil to form a hole in the shape. Repeat until all mixture is used.
- Fry Kebabs: Heat oil in a wok or pan over medium heat. Cook kebabs until dark brown on both sides.
- Cook with Onions: Heat oil on a grill, sauté onion rings, then add kebabs. Stir for 2-3 minutes over medium heat.
- Add Smoky Flavor: Light the coal on the stove. Place a spoon in the center of the grill, transfer coal onto it, drizzle oil, and cover for a few seconds to infuse smoky flavor in the kabobs.
