Gola Kabab Recipe

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:

1. 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.
2. Gola Kabab mixture should be tight and firm; otherwise, it may fall apart during barbecuing, grilling, or cooking.
3. 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.
4. You can purchase kidney fat separately instead of butter to use in the kabab mixture. 
5. 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.

                  

If you have tried this Gola Kabab Recipe, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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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 

Chicken Malai Boti Recipe

Chicken Malai Boti | Malai Boti || How to Make Malai Boti Recipe with step-by-step photos

Malai Boti is a delicious, tender succulent, and appetizing chicken boti recipe, Malai' means cream, and 'boti' means a piece of chicken. This dish is known for its creamy, melt-in-the-mouth texture. Make them into paratha rolls or just dip them in chutney.

Chicken malai boti adds sensation to your occasion as many are fond of this dish. It is one of the familiar dishes in Pakistani cuisine. The dish can be cooked on the barbecue on a charcoal grill, oven or grill pan_its juicy and the taste will truly delight you. Malai boti recipe is made from boneless chicken cubes marinated with ginger garlic paste and another juicy and creamy malai boti has a strong taste of the ingredients added to make it a delicious and lip-smacking dish.

                          

To prepare the malai boti recipe, all you need to do is marinate chicken cubes with fresh cream, ground green chilies, ginger garlic paste, and all other spices. Keep it aside for 2 hours, then put it on a skewer and BBQ or bake until it is nearly done. Here we have a luscious malai boti recipe that will delight your taste buds. You can now prepare this delicious dish very easily with the ingredients in your kitchen.

The total time of cooking is approximately 2 hours and 30 minutes. Apply ghee or oil with the brush before taking it off from the grill which will give it tenderness and moisture, so let’s begin with step-by-step, You can also check out my steamed chicken seekh kabab recipe on my blog.

If you have tried this Malai Boti Recipe, don’t forget to rate it. You can also follow me on social media to see what’s latest in my kitchen!

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Rinse and cut the chicken into cubes.

                 

Squeeze the yogurt in a muslin cloth or any strainer.

                            

Coarsely ground green chili and ginger garlic paste keep aside. 

                     

Take a mixing bowl put all chicken cubes into a bowl, then add ingredients to the chicken.

                      

Stir to combine well then add cream and squeezed yogurt to the spiced chicken cubes_Further stir to combine well Now keep in the refrigerator for marination for about 2 hours Preheat the oven to 250 C for 20 minutes.

                       

Take out the chicken boti bowl from the refrigerator and add oil mix well again and adjust the spice and salt at this stage_Chicken cubes are ready to place on skewers.

                     

Take an iron skewer and place the marinated chicken cubes on skewers_4-5 cubes are enough in one skewer.

                 

Place all prepared skewers on the oven grill. 

                         

                 

Take 2 wooden skewers together and put the chicken cubes one by one on the skewers 4-5 cubes are enough in one skewer.

               

Prepare all skewers the same before place on the plate.  

                         

           

Place all skewers on the grill rack of the oven and grill them in a preheated oven at 230 C for 20-25 minutes.

                             

Apply some butter on hot chicken skewers after taking them out of the oven, and transfer them to the serving dish. 

                      

Heat the grill pan by adding 2 tbsp oil. 

                     

Place wooden skewers on the grill pan.

                         

And cook them on medium-low flame from each side.

                    

Keep turning until you get a nice golden brown color on the chicken skewers.

                   

Transfer to the serving plate or tray_Garnish them with lemon wedges and onion rings.

             

These chicken boti can be served with chutney, paratha, or puri paratha. 

                     

Chicken Seekh Kabab Recipe

Chicken Seekh Kababs|| Seekh Kabab Recipe || How to Make Steamed Kababs with Step-by-step Photos

Seekh Kababs are a delicious Pakistani appetizer made with ground meat and a handful of spices this seekh kabab is usually served with a side of green chutney Looking for a more delicious appetizer? you must try these steamed chicken roast, Chicken malai boti roll paratha

Tandoori chicken and Tandoori fish

When we hear about barbecue items then immediately comes into mind is those are cooked on charcoal, but we have a lot of options to make barbecue items, especially seekh kabab cooks on charcoal which is not possible for everyone, space issue is the main factor so I decided to make chicken seekh kababs in a steamed style very easy wholesome and low-calorie kebab 

Literally juicy and delicious seekh kababs once you try them you will forget other seekh kababs, this is my own version which I am sharing with you all….

So let’s begin 

                           

What is chicken seekh kabab?

1. First thing, what does seekh kabab mean? Well, seekh quite literally means skewers and kabob usually means a meat patty or actually even cubes of grilled meat.
2. However Pakistani Seekh Kabab is almost always made with minced meat and they get their long shape by being skewered.
3. In Pakistan, you’ll find all types of kabab: beef seekh kabab, mutton seekh kabab, and chicken seekh kabab are the most popular variations of kabab.
4. While Seekh Kabab is an appetizer that’s delicious dipped in green chutney, it goes very well as a side with mains such as this puri paratha and paratha, you can also bake it in chicken seekh kabab

How do you bake chicken seekh kabab?

1. It's easy to bake chicken seekh kabab in the oven.
2. Start by preheating your oven to 200 C and lightly grease a baking tray.
3. Place the seekh kabab onto the baking tray, and bake for about 10 minutes or so, turning the seekh kabab once so that they evenly.
4. Once the seekh kabab is golden brown and cooked through, remove it from the oven and serve immediately.

Tips:

1. I didn’t use any binding agent in the kabab as I cared about not adding any moisturized ingredients until squeezed and dried
2. Otherwise, the kabab will be shredded, and apart from skewers
3. if the meat mixture is too moist and doesn't stick to the skewer, add a few teaspoons of gram flour (besan). The flour will dry out the moisture. 
4. I used chicken meat but you can use beef, mutton, or lamb
5. It has to increase marination time more than chicken
6. The rest of the ingredients will remain the same
7. After steaming you can store kebabs for up to a month  

If you have tried this Chicken Seekh Kabab Recipe then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Take all the ingredients and prepare them all 

               

Put chopped veggies into a food processor, chop them once then add chicken meat and chop them again

                     

Then add squeezed onion along with seekh masala powder

                              

Further, chop it until you get a fine paste

                           

Transfer to another mixing bowl and knead it as a dough for around 7-8 minutes then add oil and adjust the salt at this stage

                     

Heat the charcoal 

                                   

Then give it to smoky flavor for a minute, Towards the end add squeezed papaya paste and further mix them well, keep in the fridge for marination for about 3-4 hours

        

Meanwhile, soak the skewers in water 

                           

First, heat up the steamer on a high flame

              

Grease the hand with oil, then scoop out a medium ball of the meat mixture and pierce it through the skewer. Working quickly but gently, spread the meat on the skewer with your hands, press your middle finger at a diagonal angle down the chicken skewer to make the signature grooves on the kebab

Prepare all kebabs and place them on a tray

          

Place the chicken skewers on the steamer 

         

Then cover the lid, and allow to cook for around 10 minutes on high-medium heat

                 

Chicken seekh kababs are done

                  

Transfer to the tray or plate, at this stage, you can store it in the food container

                    

Heat the grill pan with a little oil

                     

Place 2-3 chicken skewers on the pan and grill them on low-medium heat, grill each side for around 1-2 minutes then flip the side of the chicken skewers 

Grill them as the same before, and keep flipping until you get an evenly golden brown color on seekh kababs

                       

Once cooked, side the kebabs onto a plate

               

Or serve with skewers it's all up to you

                         

Chicken seekh kababs can be served with green raita and pita bread.