Gola Kabab| Kabab Recipe || How to make Gold kabab with step-by-step photos.....
Gola Kabab is basically a Middle Eastern dish that consists of pieces of meat that can be marinated on choice and then grilled, skewed, or baked over a heat source. The cooking utensil that is used for the grilling or skewing process is made out of iron or such metal called angeethi.
I love to have a barbecue as I have shared with all in my previous post Due to less space at my home could not plan a barbecue more than twice or thrice times hardly, the other hand I take out the solution to this for giving smoky flavor to the kebab or any type of barbecue meal using burning charcoal smoke over them,
Or if you have a grill like a stove grill this is also one of the best things you can barbecue any type of kebab, fish, and tikka as you can cook as well but I wouldn’t prefer to cook in the oven because oven absorbs all meat juices
Try out this astonishing recipe for Gola Kabab. It is one of the premium side dishes to present to your extraordinary guests. It is an overwhelming dish and does not call for any superfluous effort to make.
Quick & Easy to Cook Gola Kabab Recipe and make your favorite recipe at home, so let's come to know how to make delicious and mouthwatering Gola kabab with step-by-step photos
Tips:
- To prepare this kabab firstly make sure that should is no single drop of water in the gola kabab ingredients like mince, ginger paste, papaya paste
- Gola kabab paste should be tight and firm otherwise during the barbecue, grilling, or cook they may shred
- Adding butter gives it to moist and juicy taste
- Shouldn't be fat in mince (rokha keema) while you are buying from a butcher give him strict instructions not to add fat in mince at all
- Make gola kabab is the best meat mutton and beef
- If you haven't papaya paste can be used as meat tenderizer powder (kachri)
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To prepare this recipe first we prepare masala for Gola kabab, put all whole spices in the pan, and dry roast together for 2 minutes over low-medium flame, Put them in the grinder jar, and grind them till turn to fine powder Keep aside
Cut and rinse onion into thin slices and fry them till nice golden brown in color
Slightly dry roast the gram flour on low-medium flame
Put the mince in the food processor along with all the spices
Choperize them together until you get a smooth and fine paste, and at this stage adjust the salt and spices in the ground meat paste
Now put butter and mix them with the help of a finger for 10 minutes then place aluminum foil pepper in the center of the ground meat, place coal in the aluminum bowl drop some ghee over it, and then cover it properly for 10 minutes until smoke is finished,
Now take any type of iron skewer or wooden, wet your hand with water, and take one portion as desirable thickness_Give it to gola kabab shapes with the help of fingers long, depending on your choice
I prepared a bit long and thin kebab as a choice, Place all kebab on the tray, or if you have the plan to barbecue then keep all skewers to prepare
Note, that ghee will be applied to the kabab during the barbecue
If both above options are not available then you just simply grease the frying pan or any flat pan with ghee
Heat the pan then place 3-4 kebabs in one batch
Cook each side for 2-3 minutes on medium flame_When you see brown color appearing on top flip them carefully with a spatula
Once they are well cooked from both sides_Shift to the pepper kitchen towel to remove excess oil
Serve hot the gola kabab with green chutney, tamarind chutney with paratha puri, and onion
Kabab is basically a Middle Eastern dish that consists of pieces of meat that can be marinated on choice and then grilled..
Ingredients:
- 300g, minced beef/mutton
- ½ cup, fried brown onion
- Salt to taste
- 1 tsp, ginger paste
- 1 tsp, papaya paste
- 1 tsp, red chili powder
- 1 ½ tbsp, butter/margarine
- 2 pcs, charcoal
- 2 tbsp, gram flour
- 1 tbsp, crushed coriander seeds
- 1 handful, of coriander leaves
- 1 tbsp, green chilies
- 2 tbsp, ghee
- 2 pcs, skewers
For Gola Kabab Masala:
- 1 tbsp, cumin seeds
- 1 tbsp, coriander seeds
- 2-3 flowers, mace
- ¼ pcs, nutmeg
- 1 tsp, black peppercorn
- ½ tsp, allspices (kabab chini)
- 1 big.black cardamom
How to make the Gola kabab?
- Combine all ingredients in the food processor such as mince, ginger and papaya paste, red chili powder, salt, coriander powder, brown onions, gold kabab masala, roasted gram flour, coriander leaves, and green chilies
- Choperize them together until you get a smooth and fine paste
- At this stage adjust the salt and spices in the ground meat paste
- Now put butter and mix them with the help of a finger for 10 minutes then place aluminum foil pepper in the center of the ground meat, place coal in the aluminum bowl drop some ghee over it, and then cover it properly for 10 minutes until smoke is finished
- Keep in the fridge for at least one hour for marinating
- Note should be not a single drop of water in Gola kabab ingredients like mince, ginger paste, papaya paste
- Gola kabab paste should be tight and firm otherwise, during the barbecue, grilling, or cook they may shred
- Butter gives it to moist and juicy taste
- Now take any type of iron skewer or wooden
- Wet your hands with water and
- Take one portion as the desirable thickness
- Give it to gola kabab shapes with the help of fingers long, depending on your choice
- I prepared a bit long and thin kebab
- Place all kebabs on the tray or if you have a plan for a barbecue then keep all skewers to prepare
- Note, that ghee will be applied to the kabab during the barbecue
- If both above options are not available then you just simply grease the frying pan or any flat pan with ghee
- Heat the pan then place 3-4 kebabs in one batch
- Cook each side for 2-3 minutes on a medium flame
- When you see a brown color appearing on top flip them carefully with a spatula
- Once they are well cooked from both sides
- Shift to the pepper kitchen towel to remove excess
- Oil
- Note, it will just happen while you are cooking the kebab in the pan otherwise no need to place it on a kitchen towel after the barbecue or grill
- Serve hot the goal kabab with green chutney, tamarind chutney with paratha puri, and onion
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