Gola Kabab
Gola Kabab
Gola Kabab is a famous barbeque dish served on the menu of many Desi BBQ restaurants. Gola Kabab originates from Peshawar and Kandahar. These Kababs are Soft and have a melt in mouth texture. Gola Kabab are given this name specifically due to its shape. These Kababs can be grilled or shallow fried. Can be served with fresh salad and chutneys.
Equipment
- BBQ pit
- Skewers
Ingredients
- 1/2 kg Mince Beef/Lamb/Mutton
- 1 tbsp Ginger & Garlic Paste
- 1 tbsp Raw Papaya Paste You may use 1/2 tsp Meat tenderizer in place of Raw Papaya
- 1/4 tsp Nutmeg Powder
- 1 tsp Red Chilli Powder
- 1/2 tsp Red Chilli Flakes 1tsp if you want it spicy
- 1/2 tsp Garam Masala Powder
- 1 tsp Roasted Crushed Cumin
- 2 tbsp Oil
- 1 tbsp Chopped Green Chillies
- 1/4 Cup Crushed Fried Brown Onions
- Salt According to taste
Instructions
- Combine all the above mentioned ingredients in the mince and mix well
- Now grind the mince in a chopper so that all the ingredients are well combined and the mince should be smooth
- The mince needs to rest in the refridgerator for about 2-3 hours
- After the marination period is complete the Gola Kabab is now ready to be formed
- First make rounds balls of equal size
- Put them on the skewers and shape them in a oval. Each skewer can have 3-4 kababs.
- Once you have shaped the Gola Kabab you can now grill them over the Bbq pit for about 15-20 minutes
Frying the Gola Kababs (If you don't want to grill them)
- Once you shape the Gola Kababs you can also fry them in your pan
- Put about 1/4 cup oil in the pan and shallow fry the Gola Kababs turning them regularly
- Once brown on all sides, your kababs are ready to serve
- Can serve with some spicy tangy chuntey Parathas, Puris or Nans
Video
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