Gola Kabab (Soft, Juicy Pakistani Kebab Recipe)
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.
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Servings: 2 Person
Calories: 439kcal
Ingredients
- 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
