Gola Kabab | Kabab Recipe || How to Make Gol Kabab with Step-by-Step Photos
Gola Kabab is a Middle Eastern dish consisting of pieces of marinated meat that can be grilled, skewered, 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 the oven absorbs all the 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.s
Tips:
- To prepare Gola Kabab, ensure that there is not a single drop of water in the ingredients, such as minced meat, ginger paste, and papaya paste.
- Gola Kabab mixture should be tight and firm; otherwise, it may fall apart during barbecuing, grilling, or cooking.
- Adding butter to the mixture gives it a moist and juicy taste. When purchasing minced meat (rokha keema) from the butcher, be sure to give strict instructions to avoid adding any fat.
- You can purchase kidney fat separately instead of butter to use in the kabab mixture.
- Gola Kabab can be made using the best quality meat, including mutton and beef. If you don't have papaya paste, you can use meat tenderizer powder (kachri) as an alternative.
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To prepare this recipe, start by making the masala for Gola kabab. Place all the whole spices in a pan and dry roast them together over low to medium heat for about 2 minutes.
Then, transfer the roasted spices to a grinder jar and grind them until they turn into a fine powder. Set the masala aside.
Cut and rinse the onion into thin slices and fry them till nice and golden brown in oil.r
Slightly dry roast the gram flour on a low-medium flame
Put the mince in the food processor along with all the spices.
Blend them together until you achieve a smooth, fine paste, and at this stage, adjust the salt and spices in the ground meat mixture.
First, take some butter and mix it into the ground meat using your fingers for about 10 minutes. Next, place a piece of aluminum foil in the center of the ground meat.
Then, put some coal in an aluminum bowl, drizzle a bit of ghee over it, and cover the bowl tightly for 10 minutes to allow the smoke to develop. After that, refrigerate the mixture for at least one hour to let it marinate.
Wet your hand with water and take any type of iron or wooden skewer. Form gola kabab shapes using your fingers, selecting the desired thickness as per your choice.
I prepared some long and thin kebabs as an option. You can place all the kebabs on a tray, or if you plan to barbecue, keep all the skewers ready for grilling.
Please note that ghee will be applied to the kebabs during the barbecue.
If neither of these options is available, simply grease a 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 a brown color appearing on top, flip them carefully with a spatula.
Once they are well-cooked on 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 the 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 the ingredients in a food processor: minced meat, ginger and papaya paste, red chili powder, salt, coriander powder, brown onions, gold kabab masala, roasted gram flour, chopped coriander leaves, and green chilies.
- Chop them together until you achieve a smooth and fine paste. At this stage, adjust the salt and spices in the mixture to your taste.
- Next, add butter and mix it in using your fingers for about 10 minutes. Then, place a piece of aluminum foil in the center of the ground meat mixture. Set a bowl of coal on the foil, drizzle some ghee over it, and cover everything properly for 10 minutes to allow the smoke to infuse the mixture.
- Refrigerate the mixture for at least one hour to marinate. Note that there should not be a single drop of water in the Gola kabab ingredients, including minced meat, ginger paste, and papaya paste. The Gola kabab mixture should be tight and firm; otherwise, it may fall apart during grilling or cooking. The butter will add moisture and keep it juicy.
- Now, take any type of iron skewer or wooden skewer. Wet your hands with water and take a portion of the mixture, adjusting the thickness to your preference. Shape it into Gola kebabs using your fingers; I prefer making them a bit long and thin.
- Place all the kebabs on a tray or, if you plan to barbecue, keep all the skewers ready for grilling. Remember to apply ghee to the kababs while barbecuing. If barbecue options are not available, simply grease a frying pan or any flat pan with ghee.
- Heat the pan and place 3-4 kebabs in one batch. Cook each side for 2-3 minutes on medium flame. When you notice a brown color developing on top, flip them carefully with a spatula. Once they are well-cooked on both sides, place them on a kitchen towel to remove excess oil. This step is only necessary when cooking in a pan; there’s no need for it after barbecuing or grilling.
- Serve the Gola kebabs hot with green chutney, tamarind chutney, paratha, puri, and sliced onions.
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