Gola Kabab – Pakistani Eid-ul-Adha Special Recipe – A 30 Minute Cook!

These delicious Pakistani Gola Kabab are the ideal addition to your Eid ul Adha (Bakr Eid) table. Their unordinary flavor and tenderness make them incredibly tempting. They are made with beef or mutton. If you don’t prefer red meat, you can substitute with chicken mince instead. I added an extra touch by stir-frying some bell pepper, cherry tomatoes, and red onion, creating a delightful medley of flavors that perfectly complement the beef Gola Kabab. Indulge in the mouthwatering goodness of these Gola Kabab, a true culinary delight for your festive occasion.

Gola Kabab Intro:

Gola kabab is a popular subcontinental meal. People from Pakistan, India, and Bangladesh enjoy it and prepare it in a variety of ways, including mutton and chicken. In this recipe, I choose mutton because it has a unique flavour and texture that allows me to make soft, juicy, and chewy kabab. To prepare soft kababs, I utilised a natural meat tenderizer (raw papaya). If you don’t have access to raw papaya, you may use a beef tenderizer instead. In addition, you may use the same recipe to grill and build a barbeque.

If you are a genuine fan of this dish, you should attempt this recipe to prepare scrumptious Gola kabab in your kitchen. It has a unique appearance, so create it using real ingredients to acquire some texture and gloss that will entice your family and guests to devour it quickly.

Cooking Method of Pakistani Gola Kebabs:

• Spice up the ground beef. Add all of the spices to the ground beef, then smoke it for at least 3-4 hours to allow the flavours to marry. Using a meat tenderizer or papaya paste makes the kabab extremely tender. If you don’t have it, you can entirely skip it and they’ll still be juicy and tender.
• Make kababs. On a metal skewer, make croquette-shaped kababs. Wooden skewers can also be used. I take gigantic straws, construct kababs over them, and then remove the straw. This gives the kababs a genuine appearance.
• Cook. Grill them over charcoal for maximum flavour, but forgo the coal smoke at the start. They can also be baked or cooked in a pan.

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Pakistani Gola Kebab Recipe

May 27, 2022

Servings: 4

Prep: 30 min

Cook: 20 min

Total: 50 min

Difficulty: Medium Difficulty Level

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Gola kabab is a popular subcontinental meal. People from Pakistan, India, and Bangladesh enjoy it and prepare it in a variety of ways, including mutton and chicken. In this recipe, I choose mutton because it has a unique flavour and texture that allows me to make soft, juicy, and chewy kabab. To prepare soft kababs, I utilised a natural meat tenderizer (raw papaya). If you don't have access to raw papaya, you may use a beef tenderizer instead. In addition, you may use the same recipe to grill and build a barbeque.

By: Pakistani Foodbox

Ingredients

• 12 kg ground beef
• 1 tbsp ginger-garlic paste
• one fried and smashed onion
• 1 tsp. garam masala
• 2 teaspoons gramme flour
• 1 teaspoon cayenne pepper
• 12 teaspoons ground nutmeg
• 12 tsp mace powder
• 1 teaspoon toasted and crushed cumin seeds
• a quarter teaspoon of salt
• 2 tbsp Greek yoghurt
• 1 teaspoon of lemon juice
• 1 teaspoon optional papaya paste
• 2 tablespoons chopped coriander leaves
• 2-3 chopped green chillies

Directions

• Step 1 Combine all of the ingredients in a food processor or hand blender and blend until smooth.
• Step 2 Put everything in a dish.
• Step 3 Heat a piece of charcoal, then place a piece of foil in the centre of the mince and top it with the lighted charcoal. Cover the bowl quickly after adding a few drops of oil. Allow sitting for 8-10 minutes.
• Step 4 The coal should then be removed and discarded. And chill the mixture for 3-4 hours.
• Step 5 Make croquette kebabs using the mixture. Wrap them around a wooden or metal skewer. To achieve the genuine form, use a large smoothie straw and wrap the kebab around it. Before cooking, remove the straw.
• Step 6 Heat some oil for shallow frying. Fry the kebabs over medium heat until they are done and golden on both sides.
• Step 7 Remove any excess oil using a paper towel.
• Step 8 Serve with your favourite chutney.