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Gola Kabab: Smoky Spiced Ground Beef Kebabs with Papaya and Aromatics Recipe

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4.4 from 3 reviews

Gola Kabab is a flavorful South Asian grilled meat dish made with ground beef and a blend of aromatic spices and herbs. This recipe features a unique preparation involving smoked meat infused with hot coal smoke, resulting in rich and tender kababs that are perfect for frying and serving with traditional accompaniments like paratha and green chutney.

  • Total Time: 35 minutes
  • Yield: 22 kababs

Ingredients

Main Ingredients

  • 1 lb ground beef (keema) with at least 20% fat
  • 3/4 tbsp ginger paste
  • 3/4 tbsp garlic paste
  • 1.5 tbsp green chili paste (3-6 chilies)
  • 1 1/4 tbsp papaya paste (crushed papaya)
  • 2 tbsp chopped cilantro/coriander
  • 1/3 cup fried onions
  • 1 tbsp ghee
  • 1 tsp salt
  • 1 tsp garam masala
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • 1/2 tsp ginger powder
  • 1/4 tsp turmeric (haldi) powder
  • 1/8 tsp ground mace (a small pinch)
  • 1/8 tsp ground nutmeg (a small pinch)
  • 1/2 tsp allspice (kabab chini) (if available)
  • a piece of coal for smoke

Instructions

  1. Making the Meat Mix: Combine all the ingredients listed except the coal in a food processor and process until well combined. The mixture should be easy to shape into kababs. Fry a small test piece to check for seasoning and adjust if necessary. If the mix is too soft, add a tablespoon of chickpea flour (besan); if too dry, add a tablespoon of yogurt or ghee.
  2. Allowing the Meat to Smoke: Transfer the meat mixture into a bowl with a lid. Place an onion peel or a piece of foil on top of the meat. Heat a piece of coal on the stove until glowing red. Place the hot coal on the onion/foil in the bowl, drizzle a little oil on the coal to generate smoke, cover the bowl tightly, and let the meat infuse in the smoke for 15 minutes.
  3. Shaping the Kababs: Grease your hands and your shaping tool (skewer, wooden dowel, straw, or plastic-wrapped slim pen). Form the meat into 2-inch balls, then skewer through the center to create the traditional kabab shape. Repeat until all the meat mixture is used.
  4. Storing the Kababs: For freezing, place kababs on a tray and flash freeze for 1-2 hours until solid. Then transfer to a freezer-safe bag or container for up to 3 months. For immediate use, store marinated kababs in the refrigerator for up to 2 days, ideally letting them rest overnight to enhance tenderness.
  5. Cooking the Kababs: Heat a frying pan on medium heat. Fry the kababs gently for a few minutes per side, ensuring they are cooked through but not overcooked. Cooking on medium heat prevents burning and keeps them juicy.
  6. Serving: Serve the hot gola kababs on a bed of charred onions and green chilies. Accompany with paratha, fresh green chutney, and lemon wedges for a burst of tangy flavor.

Notes

  • If the kabab mixture is too soft to shape, adding chickpea flour helps bind it.
  • If the mixture feels dry, add a bit of yogurt or ghee for moisture.
  • Using a piece of hot coal to infuse smoke flavor is traditional and enhances the kabab's aroma and taste.
  • Allowing the kababs to marinate overnight improves flavor and tenderness.
  • For freezing kababs, flash freezing individually prevents sticking and preserves shape.
  • Medium heat frying prevents the kababs from burning and keeps them juicy inside.
  • Serving with charred onions, chilies, fresh chutney, and lemon complements the rich flavor perfectly.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Appetizer
  • Method: Frying
  • Cuisine: South Asian

Find it online: https://recipesvibe.com/gola-kabab-smoky-spiced-ground-beef-kebabs-with-papaya-and-aromatics-recipe/