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¾ view of a plate of Gola Kabab
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Gola Kabab

smoky, spicy, petite gola kababs that are a barbecue favorite!
Course ingredient
Cuisine pakistani, indian
Diet Halal
Prep Time 25 minutes
Cook Time 10 minutes
Servings 22 pieces
Author Sarah Mir

Equipment

  • 1 food processor

Ingredients

  • 1 lb ground beef (keema) with 20% fat at least
  • ¾ tbsp ginger paste
  • ¾ tbsp garlic paste
  • 1.5 tbsp green chili paste 3-6 chilies
  • 1 ¼ tbsp papaya paste (crushed papaya)
  • 2 tbsp chopped cilantro/ coriander
  • ⅓ cup fried onions
  • 1 tbsp ghee
  • 1 tsp salt
  • 1 tsp garam masala
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • ½ tsp ginger powder
  • ¼ tsp turmeric / haldi powder
  • ⅛ tsp ground mace ( a small pinch)
  • ⅛ tsp ground nutmeg (a small pinch)
  • ½ tsp allspice (kabab chini) if available
  • a piece of coal for smoke

Instructions

Making the meat mix

  • Combine all the ingredients listed above in a food processor and process till combined.
  • Check to see if you can easily shape it into a kabab, and if so fry a test piece to check your flavors and adjust if needed. The kababs will get softer and more flavorful as they sit,
    If your mix is too soft: add a tbsp of chickpea flour or besan and check
    If it is too dry: add a tbsp of yoghurt or ghee
  • Transfer the mix to a bowl with a lid or one you can cover with a plate.
  • Take a piece of coal and heat it stove top - directly for gas or on a rack for a ceramic cooktop. For a ceramic cooktop let it heat (without moving) until bright red.
  • While it's heating place an onion peel or a piece of foil in the bowl with the meat mix, on top of the meat. Once the coal is hot place it on top of the onion/foil and drizzle a little oil on it. It will immediately smoke up. Cover and let it sit for 15 minutes to let that smoke fully infuse.

Shaping the Kababs

  • If you have a traditional skewer then that is perfect otherwise you can use a wooden dowel, a straw, or even a slim pen or pencil covered in plastic wrap
  • Grease your hands and whatever you are using for shaping. Form a kabab into a 2 inch ball and run the dowel through it to form that iconic shape. Repeat until the meat mix is used up.

Storing the Kabab

  • For freezing: Put them in a tray, flash freeze for an hour or two until solid then transfer to a ziploc bag or box and keep for up to 3 months.
  • For Immediate Use: The marinated meat will keep well in the fridge for 2 days. I recommend letting the meat/kababs sit overnight before frying them so the papaya really has time to do it's work.

Cooking the kababs

  • For frying: fry the gola kabab on medium heat, not too high, for a few minutes on each side until cooked through.
  • Serve on a bed of charred onions and chilies along with paratha and green chutney and wedges of lemon for the lemon obsessed (like me)

Notes

I typically double this recipe to freeze half for later. Freezing and defrosting instructions are in the post along with instructions on coal smoke. 
Green chilies can vary in heat levels, this dish is meant to be spicy so for thai I would do 3, for milder ones more.
If your meat is watery and your Gola Kabab isn't shaping correctly you can add 1-2 tbsp besan (chickpea/chana flour) to help bind it. 
It is normal for kababs to shrink as you cook them!