Delicious and succulent oval-shaped Gola kebabs that are seasoned with Pakistani spices and a hint of smoky flavour
Gola Kebabs are one of the most flavorful and iconic kebab varieties from Pakistan’s rich culinary heritage. These juicy, oval-shaped kebabs are packed with aromatic spices and a subtle smoky aroma that make them irresistible.
Perfect as an appetiser or main dish, Gola Kebabs bring together the best of traditional seasoning and cooking techniques for a melt-in-your-mouth experience.
What is Gola Kebab?
Gola Kebabs, also spelled as Gola Kababs, are oval-shaped kebabs made from ground minced meat—usually beef, lamb, or chicken—marinated with a blend of traditional Pakistani spices. The name “Gola” refers to their distinctive round or oval shape. What sets them apart is the unique smoky flavor, often achieved by cooking them over charcoal or using a smoking technique called “dhungar.” This smoky aroma combined with the rich spices makes Gola Kebabs a popular street food and a favorite at special occasions across Pakistan.
Unlike Chappli Kebabs, which are flat, spiced patties known for their bold flavors and coarse texture, or Seekh Kebabs, which are cylindrical minced meat skewers cooked on a grill, Gola Kebabs are uniquely shaped and prized for their tender, juicy interior and smoky finish.
Ingredients for Gola Kebabs
- Minced Meat (Beef, Lamb, Goat, or Chicken):This recipe works best with beef mince or ground beef, but you can also use lamb, goat, or chicken mince if you prefer a lighter option. For juicy and tender Gola Kebabs, choose minced meat with a moderate fat content rather than lean mince.
- Fried Onions: Thinly slice onions and fry them in hot oil until golden brown. Remove and drain on a paper towel to eliminate excess oil. These fried onions add a rich, sweet flavor to the kebabs.
- Fresh Ginger-Garlic Paste:Using freshly made ginger and garlic paste enhances the authentic taste and aroma of these Pakistani kebabs.
- Ground Spices:A blend of traditional spices including red chili powder, coriander powder, cumin powder, crushed red chili flakes, nutmeg, and mace creates the signature bold flavor of Gola Kebabs.
- Fresh Coriander (Cilantro) and Green Chilies:Chopped fresh coriander leaves and green chilies not only add freshness but also help keep the kebabs soft and tender.
- Besan (Gram Flour):This chickpea flour acts as a natural binder, helping the kebabs hold their shape. If besan isn’t available, cornflour can be a substitute.
- Charcoal (Optional):Adding a piece of hot charcoal during preparation or cooking infuses the kebabs with an irresistible smoky flavor.
I like to stir fry vegetables to serve with these kababs, this includes onions, capsicums/peppers and tomatoes.
How to make Gola Kebabs
Prepare Mince – Combine the minced meat and all the ingredients in a food processor until well blended. Transfer the mixture to a bowl and knead it for several minutes. This helps the mince absorb the spices evenly and improves the kebabs’ texture.
To Shape Gola Kebabs – Take a small portion of the mince mixture and form it into a ball. Use a skewer or a wooden spoon handle to shape the kebabs into small oval forms. You can also use a straw or chopstick to achieve the perfect Gola Kebab shape.
To Add Smokey Flavour – Place the prepared mince mixture in a bowl and create a small piece of aluminum foil in the center. Light a piece of charcoal over a flame until red hot, then place it on the foil. Drizzle a few drops of oil on the charcoal to generate smoke. Quickly cover the bowl with a lid or foil to trap the smoke, allowing the kebabs to infuse with a rich smoky aroma for 10-15 minutes. Remove and discard the charcoal afterward.
Cooking the Kebabs – Cook the shaped kebabs by pan-frying them in a grill pan or skillet over medium heat until golden brown and cooked through. Alternatively, grill them over a barbecue for an authentic smoky char and flavor.
To stir fry vegetables To complement your Gola Kebabs, toss sliced onions, capsicums (bell peppers), and tomatoes in a hot pan with a little oil. Stir-fry briefly to retain their crunch and natural sweetness.
Watch How to Make Gola Kebabs
Tips to Make Perfect Gola Kebabs
- Use Fresh Minced Meat for Juicy Kebabs: For the best results, always use fresh mince rather than frozen. Frozen minced meat tends to release excess water, which can make your Gola Kebabs tough and chewy. If using frozen mince, thaw it in a colander for a few hours and press out any excess moisture with your hands or a wooden spoon before mixing.
- Knead the Mince Mixture Thoroughly:While a food processor helps combine ingredients, hand-kneading the mince mixture for several minutes improves the texture and helps the spices fully infuse, resulting in tender and flavorful kebabs.
- Marinate the Mince for Maximum Flavor: Allow the mince mixture to rest and marinate in the refrigerator for at least 2 hours, or preferably overnight. This slow marination deepens the flavors and enhances the tenderness of your Pakistani Gola Kebabs.
- Perform a Taste Test Before Shaping: Before shaping the entire batch, cook a small test kebab to check seasoning. Adjust salt, spices, or chili levels as needed to ensure perfectly balanced flavors.
- Avoid Overcooking Your Gola Kebabs:To keep your kebabs juicy and soft, avoid overcooking them. Just like other barbecue or grilled meats, overcooking leads to dry, tough, and chewy kebabs that lose their signature melt-in-the-mouth texture.
Can you Freeze Gola Kebabs
Yes, Gola Kebabs freeze well, whether cooked or uncooked, making them perfect for meal prep and quick meals.
- Freezing Uncooked Gola Kebabs:
Shape the kebabs as usual and place them on a tray in a single layer. Freeze until they are firm (about 1-2 hours), then transfer them to a freezer-safe container or resealable bag. When ready to cook, thaw the kebabs slightly and pan-fry or grill them directly for best results. - Freezing Cooked Gola Kebabs:
Cook the kebabs according to the recipe and let them cool completely. Store the cooked kebabs in an airtight, freezer-safe container or bag. Properly stored cooked kebabs can last in the freezer for up to 2 months. To reheat, thaw overnight in the fridge and warm them gently in a pan or oven to retain their juiciness.
Freezing Gola Kebabs is a great way to enjoy this traditional Pakistani delicacy anytime without compromising on flavor or texture.
What to serve with Gola Kebabs
Gola Kebabs pair perfectly with traditional accompaniments like soft pita or warm homemade naan , making them ideal for quick wraps or rolls filled with fresh salad and cooling mint raita.
These flavorful kebabs also shine as part of a larger meal, especially when served alongside fragrant rice dishes such as Pea Pulao, Biryani or Chicken Pulao.
Whether you’re preparing a casual lunch or hosting a dinner gathering, pairing Gola Kebabs with these classic sides creates a delicious, well-rounded meal that highlights the smoky, spiced flavors of this beloved Pakistani specialty.
Other Kebab Recipes to try
If you try these Gola Kebabs please leave a comment and tell me how it went for you. I love hearing your feedback, it means a lot to me !
Gola Kebabs
Ingredients
- 500 g Mince ( Lamb/Beef or Goat)
- 1 Small Onion (Fried) See Notes
- 1 cup Coriander/Cilantro
- 2-3 Green Chillies See Notes
- 1 tbsp Garlic Ginger Paste
- 1½ tsp Salt
- 1½ tsp Red Chilli Powder
- 1 tsp Cumin Powder
- 1 tsp Coriander Powder
- 1 tsp Crushed Red Chilli flakes
- 1 pinch Nutmeg & Mace Powder
- 1 tbsp Garam Flour/Besan See Notes
- 1 tbsp Oil
- Charcoal Piece
Vegetables to serve
- Sliced Onions
- Sliced Capsicum (Red, Green or Both)
- Sliced Tomatoes ( Deseeded)
- 1 Whole Green Chilli, Split in Half Optional
Instructions
- Thinly slice an onion and fry it in little oil until light golden. Take it out and drain on a paper towel.
- In a food processor combine Mince, spices and all other ingredients. Transfer the mince mixture in a bowl and knead it for a minute.
- Heat a piece of charcoal on flame. Make a small pocket out of foil and place it in the mince bowl. Put charcoal on the foil, drizzle a drop of oil and cover the bowl for a minute.
- Remove and discard the charcoal. If you have some time at your hands allow the mince to rest for at least an hour.
- Take a little bit of mince mixture and make a small ball and insert a wooden spoon or straw into it. Shape it around it and then slide it off. The kebab will be slightly round and oval shaped. You can slightly wet your hands or apply a little oil to prevent mince from sticking onto your hands.
- Heat oil in a skillet or grill pan. Fry kebabs while turning the sides. Take them out and set aside.
- In the same pan add little oil and toss all the sliced capsicums and onions. Stir Fry for a minute.
- Serve the vegetables and kebabs in a tray immediately with some mint raita and naans.
Notes
- Slice the onions thinly and fry them in oil until golden brown, drain them over a paper towel.
- Use mild green chillies or you can even remove the seeds if you prefer less spicy.
- Use Corn Flour as an alternative to garam Flour.
