Gola Kabab (Soft, Juicy Pakistani Kebab Recipe)

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What is Gola Kabab?

Gola Kabab is a popular South Asian kebab made with finely ground meat mixed with spices, roasted gram flour, and tenderizer (green papaya). The mixture is shaped into smooth rounds and cooked on skewers or pan-fried until golden.

In Pakistan, it’s a BBQ favorite — especially at weddings and roadside dhabas — known for its melt-in-mouth bite and rich, smoky aroma.

Secret of Soft, Juicy & Chewy Kabab

Want kabab that are soft, juicy, and melt in your mouth? The trick is using a natural meat tenderizer — I use raw papaya paste to achieve that perfect texture.

No raw papaya? No problem! You can use any other meat tenderizer as a substitute.

This same recipe works perfectly for grilling, baking, or air frying, so you can enjoy delicious, melt-in-your-mouth gola kababs no matter how you cook them.

Why You’ll Love This Recipe

• Authentic Pakistani restaurant-style gola kababs at home.
• Uses only simple pantry spices and no packet masala.
• Juicy, soft texture — never dry!
• Easy to freeze and reheat for quick meals.
• Works with beef, mutton, or chicken mince.

Ingredients

• Kabab Meat: Finely ground mutton mince works best for authentic flavor, but you can also use beef or chicken mince.
• Kabab Masala Powder: A flavorful spice blend made with cumin seeds, whole red chilies, coriander seeds, gram flour, garam masala, red chili powder, coriander powder, and black pepper — this mix gives the kababs their signature aroma and taste. [Here is the step-by-step recipe of kabab masala].
• Ginger Garlic Paste: Use freshly made paste for the best flavor. Avoid watery paste, as it can affect the texture of the kababs.
• Green Papaya Paste: Acts as a natural tenderizer, helping the kababs stay soft and juicy inside. [Here is the step-by-step method to make papaya paste at home].
• Salt: For perfect seasoning.
• Fresh Coriander: Adds a refreshing herbal aroma and subtle flavor.
• Brown Onion: Use crispy fried onions, crushed by hand. Avoid using onion paste to keep the mixture smooth. [step-by-step guide to make crispy brown onions].
• Oil: Added to the mixture for moisture and softness; also used for shallow frying or brushing when baking or grilling.

How to Make Gola Kabab at Home

Preparation of Gola Kabab Masala Powder

• In a skillet, add Cumin seeds (zeera), whole red pepper (sabut laal mirch), and coriander seeds (sabut dhani).
• Roast for 2 minutes on extremely low heat. Keep stirring and turn off heat as it become aromatic. Take it out from pan and keep aside.
• In the same pan, add gram flour (besan) and toast on low heat. Make sure the heat is extremely low and keep stirring. As it turn to light brown color take it out.
• Now add roasted spices and gram flour in the grinder. Also add garam masala powder, red chili powder, coriander powder, and black pepper powder.
• Grind all the ingredients to make a find powder.

Kabab powder is ready!

Preparation of Ground Meat (Mutton/beef)

Now in the grinder, add mutton mince (keema). Also add ginger garlic paste, brown onion, salt, raw papaya (kaccha pappita paste) as a meat tenderizer, kabab masala that we prepared, and freshly chopped coriander.

Grind the meat with all ingredients to get a smooth paste. Now take the meat out from the grinder and place it in a bowl.

Add cooking oil and give it a good mix. Cooking oil will add lubrication and help to make a smooth kabab and juicy after frying. Marinate the meat for 2 hours to penetrate the flavor of all the kabab ingredients in ground meat. Reduce the amount of kaccha pappita if marinating overnight.

Shaping Kabab

Now take a small portion of meat in hand and make a small ball. Thread the kabab in a skewer in oval form and take out from skewer. It will form the shape of Gola kabab. [For better understanding, watch the kabab shaping steps in video].

Preferred Cooking Methods For Gola Kabab

• Shallow Frying: Heat oil in a pan over medium heat. Add the gola kababs and start cooking on high heat to form a golden roasted layer. Then reduce to medium-low heat and cook through for about 20–25 minutes, turning occasionally to ensure even cooking.
• Baking (Oven Method): My favorite method for a quick, mess-free option! Preheat the oven to 220°C (428°F) and line a baking tray with aluminum foil. Brush oil on the foil and roll the kababs to coat evenly. Bake for 30 minutes, then broil for 5 minutes to achieve a perfect golden finish.
• Air Fryer: Preheat the air fryer to 200°C (392°F). Brush a little oil on the tray and arrange the kababs with space between them. Cook for 15 minutes, flipping halfway through (after 7–8 minutes) to ensure even browning.
• BBQ: Thread kababs on skewers or place directly on the BBQ grill/wire with some space between. Brush lightly with oil and cook over charcoal for 20 minutes, flipping regularly. This method gives the best smoky flavor and aroma.
• Steamed Gola Kabab: Place kababs in a steamer over boiling water and cover for 20 minutes. Steaming cooks them from the inside, giving a unique, soft texture and delicate flavor.

Pro Tips For Soft and Juicy Kabab

• Use finely ground meat (lamb, mutton, beef or chicken) for a smooth kabab texture.
• If kababs break while frying, add 1 tablespoon gram flour and chill the mixture for 30 minutes.
• Use chopper to mix all the ingredients as it provides perfect binding.
• Carefully monitor the quantity of meat tenderizer. If it's more then kabab may break or if it's less then it may hard in texture.
• Use a balanced quantity of kabab powder to make the perfect taste.
• Store-bought kabab powder and spices may change the flavor of kabab. I prefer to use homemade.
• Use a thick skewer to make the signature form of gola kabab.
• Avoid overcooking — it makes them dry.
• For authentic BBQ flavor, finish kababs with dhungar (coal smoke) for 1 minute.

Dishes To Make With Gola Kabab

Gola Kabab is incredibly versatile — you can transform it into a variety of delicious dishes beyond the classic kebab platter. Here are some tasty ideas to try:

• Kabab Biryani or Pulao: Add your cooked gola kabab to fragrant rice for a flavorful twist.
• Kabab Sandwiches: Layer sliced kababs with chutney, onions, and salad for a quick snack.
• Bun Kabab: A street-style favorite! Serve gola kababs in a soft bun with spicy chutney and fried egg.
• Kabab Burgers: Perfect fusion idea — pair juicy gola kababs with cheese, lettuce, and your favorite sauces.
• Kabab Pasta: Toss small kabab pieces with creamy or cheesy pasta for a comforting meal.
• Fried Kabab Variation: If your kababs break during shaping, simply fry the spiced mince — it still tastes amazing! Here is the recipe of Karachi Burns road Fry Kabab.

Serving Idea

Gola Kabab pairs perfectly with a variety of sides to make a complete meal. Some delicious options include:

• Naan or Paratha: Love to serve Roghni naan, Garlic naan or plain Tandoori naan aside.
• Mint or Coriander Chutney: Adds a fresh, zesty kick.
• Onion Rings or Sliced Onions: Enhances the smoky flavor of the kababs.
• Raita (Yogurt Dip): Cooling accompaniment for spicy kababs.
• Salad or Pickles: Light, tangy sides to balance richness.
• Rice: Serve with Garlic butter fried rice or kabab pulao for a hearty meal.

Pro tip: Combine naan, chutney, and a few kababs for a classic Pakistani street-food style plate that everyone will love!

Store and Freeze

• To Refrigerate: Store cooked kababs in an airtight box for up to 3 days.
• To Freeze: Layer cooked kababs on a tray, freeze, then transfer to a zip bag. Lasts up to 1 month.
• Freeze Uncooked Kabab: You can also freeze uncooked gola kababs for up to 1 month without preservatives. Simply line a tray with wax paper, arrange the kababs, and freeze for 1 hour until firm. Then transfer them to a freezer-safe bag. When needed, defrost in the microwave for 4 minutes and cook as desired — fry, grill, or barbecue!
• To Reheat: Thaw and pan-fry on low heat until warm and juicy again.

Frequently Asked Questions

Related Kabab Recipes

Explore some more kabab recipes and ideas to cook your next meal.

• Aloo Kabab Recipe
• Bun Kabab Recipe
• Peshawari Chapli Kabab Recipe
• Beef Bihari Kabab
• Seekh Kabab
• Shami Kabab
• Chicken Boti Kabab

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Gola Kabab (Soft, Juicy Pakistani Kebab Recipe)

Hina

Gola Kabab is a famous Pakistani-style kebab known for its soft, juicy texture and smoky flavor — just like restaurant or BBQ night! This 30 minutes, homemade recipe is easy to prepare with just a few pantry spices and your own freshly ground kabab masala powder. Perfect for weeknight dinners, Eid gatherings, or BBQ parties — and yes, you can store and freeze them for later.

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

1 hour hr

Course kabab, Main Course

Cuisine Indian, Pakistani

Servings 2 Person

Calories 439 kcal

Ingredients

  

1x2x3x

• 500 g Mutton Mince (keema)
• Oil To shallow fry
• 1 teaspoon Cumin Seeds (zeera)
• 8 Whole Red Pepper (Sabut Laal Mirch
• 1 teaspoon Coriander Seed (Sabut dhania)
• 1.5 tablespoon Gram Flour (Besan)
• 2 teaspoon Garam Masala Powder
• 1 teaspoon Red Chili Powder (Pisi laal mirch)
• 1 teaspoon Coriander Powder (Pisa dhania)
• ½ teaspoon Black Pepper Powder (Pisi kali mirch)
• 2 teaspoon Ginger Garlic Paste (Pisa adrak lehsun)
• 1 tablespoon Brown Onion Birista (tali pyaz)
• 1 teaspoon Salt
• 2 teaspoon Green Papaya (meat tenderizer) (Kacha pappita)
• Fresh Coriander (Hara dhania) - chopped
• 1 teaspoon Oil

Instructions

 

Prepare Gola Kabab Masala Powder

• In a skillet, add Cumin seeds (zeera), whole red pepper (sabut laal mirch), and coriander seeds (sabut dhani).
• Roast for 2 minutes on extremely low heat. Keep stirring and turn off heat as it become aromatic. Take it out from pan and keep aside.
• In the same pan, add gram flour (besan) and toast on low heat. Make sure the heat is extremely low and keep stirring. As it turn to light brown color take it out.
• Now add roasted spices and gram flour in the grinder. Also add garam masala powder, red chili powder, coriander powder, and black pepper powder.
• Grind all the ingredients to make a find powder.
• Now the kabab masala powder is ready to add in meat mince.

Preparation of Gola Kabab Meat

• In the grinder, add mutton mince (keema). Also add ginger garlic paste, brown onion, salt, raw papaya (kaccha pappita) paste to work as meat tenderizer, kabab masala powder that we prepared, and freshly chopped coriander.
• Grind the meat with all ingredients to get a smooth paste. Now take the meat out from the grinder and place it in a bowl.
• Add 2 teaspoon cooking oil in kabab mixture and give it a good mix with hand or in grinder. Cooking oil will add lubrication and help to make a smooth kabab and juicy after frying. 
• Marinate the kabab meat for 2 hours to infused the flavor of all the kabab ingredients in ground meat. 

  Note: Reduce the amount of raw papaya if marinating overnight otherwise the kabab will break.

Kabab Shaping

• Take a small portion of meat in hand and make a small ball.
• Thread the skewer in a bowl to make whole in kabab. Then take out the kabab from skewer. Make sure the skewer is a is thick to make the signature shape. (Watch in the video to get easy direction).

Cooking

• Pan Fried: Shallow fry all kabab in a pan. In a skillet pan, pour little oil and let it heat up at medium temperature
• Gola kabab is ready!

Video

Notes

• Make sure to squeeze meat before grinding. It will be difficult to make kabab if there is some water.
• Always use meat tenderizer to make kabab soft, juicy and chewy. 
• Use match quanity of meat tenderizer otherwise kabab will break.
• Store gola kabab masala for future use. (3 to 4 months)
• Kabab can be grilled or make it as barbeque.

Nutrition

Calories: 439kcal

Keyword gola kabab, gola kabab recipe, pakistani kebab

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