Gola Kebabs
Savour the rich flavors of authentic Pakistani Gola Kebabs — juicy, oval-shaped kebabs perfectly seasoned with traditional spices and a subtle smoky aroma.
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.
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