Yummy Traditional : Barbecue
Showing posts with label Barbecue. Show all posts
Showing posts with label Barbecue. Show all posts

Gola Kabab Recipe

gola kabab recipe with step by step photos

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.        
gola kabab

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
kabab recipe

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
  1. 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
  2. Gola kabab paste should be tight and firm otherwise during the barbecue, grilling, or cook they may shred
  3. Adding butter gives it to moist and juicy taste 
  4. 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 
  5. Make gola kabab is the best meat mutton and beef
  6. If you haven't papaya paste can be used as meat tenderizer powder (kachri)
gola kabab recipe

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 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 they 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, Keep in the fridge for at least one hour for marinating 

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 chutneytamarind chutney with paratha puri, and onion 

gola kabab recipe

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 roastChicken malai boti roll paratha

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.
  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.

Chicken Steam Roast Recipe

chicken steam roast recipe with step by step photos

Chicken Steam Roast || Steam Chicken Recipe || How to Make Chicken Roast with step-by-step recipe 

Steam Chicken Roast is a unique, nutritious, and delicious relish dish popular in Pakistan. The main highlight of the Steam Roast Chicken recipe is the marination batter that includes yogurt, red chili, salt, garlic, black pepper, black cardamom, green chili paste, and lemon juice then is smoked with charcoal

Steam roasted chicken is one of the most healthy recipes, especially for those who cannot have oily foods and have any health issues doctors prevent using oily foods, don't need to worry they can have it without taking any stress just because it's healthy and safe, additionally, it's an ideal recipe even those who are on a diet and they have weight issue as well, this recipe is prepared with only 2 tbsp olive oil and a few spices

chicken roast

It’s my own family recipe I have told you before that in my family very few spices are used in the cooking trust me they have a very good taste after preparing the dish, Here I am gonna variation it using charcoal smoked in the steam roasted chicken, so let’s begin...

If you have tried these Chicken Steam Roast 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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how to make chicken roast

Firstly wash the chicken very well under the running water and make 4 slits on each chicken piece with a sharp knife        

Place the charcoal on gas to heat well

Take black peppercorn and black cardamom seeds and grind them together until fine powder keep aside


In a large-sized mixing bowl put chicken pieces along with all ingredients, NoteYou can even add cream along with yogurt to give more softness to the chicken, mix them very well


Now give it to charcoal smoke, Keep a small steel/aluminum bowl in the middle of the chicken mixture place coal in a bowl, and drop some ghee/butter on the coal  Cover the lid tightly for 10 minutes or until the smoke is finished Now remove charcoal from the chicken bowl and keep in the fridge for about 4 hours.

Place a steamer on the stove to add 200ml water or you can adjust the water according to the capacity of your steamer, Let bring it to a boil on a high flame

Meanwhile, one foil sheet is cut into 2 pieces, and wrap the chicken piece with the foil sheet properly

Repeat the same process with all remaining chicken pieces then place in the steamer and cover it for around 30-40 minutes


Afterward, remove from the foil and transfer to the serving tray


    Now ready to serve with green sauce and raita at dinner/lunch 
    how to make chicekn steam roast