Delicious and succulent oval-shaped Gola kebabs that are seasoned with Pakistani spices and a hint of smoky flavour
These are the best kebabs you will ever taste. They are so juicy and melt in the mouth and full of flavour. Gola kebabs/Kababs are oval shaped kebabs made from ground mince, marinated in spices and smoked with charcoal to give smoky flavour. They are named Gola due to their round/oval shape.
GOLA KEBAB INGREDIENTS
- Mince – this recipe works well with beef mince/ground mince. You can also use goat/lamb mince or chicken mince if you are not a red meat fan. It is better to use mince with some fat instead of lean, as it results in tender and juicy kababs.
- Fried Onions – sliced onion fried in oil untill golden brown.
- Ginger Garlic Paste – Ideally use fresh ginger garlic as it gives the best taste and flavour.
- Ground spices – red chilli powder, Coriander powder, cumin powder, Crushed red chilli nutmeg and mace
- Coriander/Cilantro & Green chillies – fresh coriander and chillies also help make kababs soft and tender.
- Besan/ Gram flour -this helps to bind the kebabs together. If you don’t have this cornflour can be used too.
- Charcoal – optional – if you want to add a smokey flavour.
I like to stir fry vegetables to serve with these kababs, this includes onions, capsicums/peppers and tomatoes.
HOW TO MAKE GOLA KEBABS
Combine mince and all the ingredients in a food processor. Put in a bowl and knead it for few minutes this helps the mince to absorb all the spices.
TO FRY ONIONS: slice the onions thinly and fry them in oil until golden brown, drain them over a paper towel.
To Shape Gola Kebabs – Form a small ball out of mince and use a skewer to shape the kebabs in small oval shape. I use wooden spoon to create the small kebabs. You can also use a straw or chopstick to create the perfect shape.
To Add Smokey Flavour – Place the mince mixture in a bowl . Add a piece of aluminum foil in the middle for the charcoal.
Light a piece of charcoal by heating it on flame. Place the charcoal in the foil. Drizzle a drop of oil on the charcoal, and it will start smoking .
Cover the pot with lid or foil immediately. Allow it to get infused with charcoal smoke for 10-15 mins. Discard the charcoal after that.
Cooking the Kebabs – The kebabs can be pan fried in grill pan or skillet. You can grill them over barbecue as well.
To stir fry vegetables just toss them in a pan with little oil. Don’t over cook them they should retain their crunch.
WATCH HOW TO MAKE GOLA KEBABS
Tips to Make Perfect Gola Kebabs
- Try to use fresh mince as frozen mince is watery. This makes kebabs hard and chewy. If you are using frozen mince put in a colander for few hours while defrosting and then press it with your hands or using a wooden spoon to ensure all excess water is drained out.
- Knead the mince mixture for few minutes. Although food processor helps mix all the ingredients well but it really makes a difference if you knead the mince with hands.
- Allow mince to rest and marinate for atleast couple of hours or preferably overnight.
- Taste test – Make a small kebab as a tester before making the whole batch. Its good to taste test and add more salt or spice before you shape the kebabs.
- Don’t Overcook ! As with all the barbecue meats, its important not to overcook as it results in tough and chewy kebabs.
CAN YOU FREEZE GOLA KEBABS
Gola kebabs freeze really well, both in the uncooked or cooked form. To freeze them uncooked, form the kebabs and put them in a tray. Freeze until they are a bit firm and put them in a freezer safe container or bag. When required thaw them slightly and fry them.
If you are freezing cooked kebabs, fry them according to the recipe. Allow them to cool down before putting them in a freezer safe container. They can stay in the freezer for a couple of months.
WHAT TO SERVE WITH GOLA KEBABS
Gola kababs can be served with pita or naan bread along with some fresh salad and mint raita. You can also make a wrap or roll out of it.
If you are serving kababs for a dinner or get together, the can be served along with rice. Try Pea Pulao or Chicken Pulao
OTHER KEBABS RECIPES TO TRY:
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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
- 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. Put mince mixture in a bowl and knead 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. Form small oval shaped kebabs using a wooden stick/spoon or skewer.
- Form small oval shaped kebabs using a wooden stick/spoon or skewer. Wet your hands slightly to ensure that kebabs are smooth with no cracks.
- 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.
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