These beef gola kababs are juicy, melt-in-your-mouth kababs full of traditional Pakistani spices and a hint of smokey flavor!
Kababs and grilled meat are classic Pakistani dishes. It is one of the things we always look forward to when visiting Pakistan.
There are so many different variations of both chicken and meat kababs. All these kababs are so tender, juicy, and spiced just right. We challenge you to find something that beats fresh kababs right off the grill!
These gola kabab are one of the many kababs you’ll find in many different regions. They are traditional kababs, named gola (round), for their oval shape.
Even if you’re not able to experience these authentic kababs, you can recreate some of the magic at home. You’ll love these gola kababs! They are:
✓ tender, juicy, melt in your mouth kababs
✓ so easy to make – the mixture is made in only one bowl
✓ made with traditional spices for restaurant-quality kababs
✓ have a smokey flavor – made right at home, without a grill!
Looking for more Kabab and Grill Recipes?
Here are some of our favorites:
- Tandoori Chicken: Pakistani BBQ Chicken
- Seekh Kabab – Pakistani Ground Beef Skewers
- Chicken Malai Boti
Gola Kabab Ingredients
- Ground beef – the recipe below is for 1 lb (or 454 grams) of ground beef. It is better to use a fattier ground beef instead of lean, so that the kababs bind together and have a richer taste.
- Fried Onions – make your own fried onions, or use store-bought. If using store-bought fried onions, try to use a brand that does not use flour to coat the onions, like the Nawabi brand found on Amazon.
- Meat Tenderizer – this really helps make tender kababs in a short time. Green papaya powder or Kachri powder are great options!
- Ginger-Garlic Paste – This is a popular addition to lots of Pakistani and Indian dishes. It is made with equal parts of crushed ginger and crushed garlic. If you opt to make your own, you can make a big batch ahead of time and keep it in the fridge for about two weeks.
- Ground spices – red chilli powder, dry ginger powder, nutmeg, mace
- Garam Masala – a special spice blend used widely in Indian Pakistani cooking. You’ll use it a lot!
- Oil – You’ll need just a little bit to brush the grill or pan when cooking the kababs.
- Charcoal – optional – if you want to add a smokey flavor, traditional for these kababs
How to make Gola Kabab?
Beef Kabab Mixture
To a large bowl or the bowl of a food processor, add all the ingredients, except the charcoal. Mix the ingredients well.
Set aside, covered for 3-4 hours, or refrigerate overnight.
To add a smokey flavor (optional)
Place the uncooked mixture in a pan or bowl with a tight-fitting lid. Add a piece of tin foil in the middle for the charcoal.
Light a piece of charcoal using the stove, and immediately place the charcoal in the pan onto the foil. Pour half teaspoon of oil on the charcoal, and it will start smoking heavily.
Cover the pan immediately and let the mixture smoke for at least 10 minutes. The kababs will get a smoky flavor, just like a tandoor oven.
Shape Kababs
When ready to make kebabs, take a portion and shape it into a ball. Wrap the ball of meat around a wooden spoon. Slide it out of the wooden spoon. You should now have a ball shape with a hole in the middle. Set aside on a plate till ready to cook.
Repeat with the remaining mixture. You should have around 15 kebabs.
Cook the Kababs
Grill/Griddle Instructions
Heat your griddle or grill on medium heat, then brush the pan with a little cooking oil.
Add the kebabs to the pan and cook in batches. Make sure not to crowd your pan.
Flip the kababs to cook all over (1-2 minutes on each side) until slightly brown.
Pan Fry Instructions
Heat the frying pan on medium heat. Add 2- 3 tablespoons of oil.
Add the kebabs to the pan. Do not overcrowd. You might need to work in batches.
Flip the kababs to cook all over (1-2 minutes on each side) until slightly brown.
Use tongs or a slotted spoon to drain excess oil and transfer to a plate.
Garnish
Sautee sliced peppers and onions in the same griddle, or pan as the kebabs, until slightly soft.
Serve kebabs fresh with the bell pepper and onion garnish, along with paratha and raita or chutney.
Tips for Gola Kabab
- If the kababs feel soft when shaping them, add some 1 tablespoon of cornstarch or chickpea flour. It will help shape the kababs properly.
- Traditionally, kababs are made in a grill or tandoor, with high heat, and smoked. Using the charcoal, like in the recipe really helps re-create that smokey flavor.
- The kababs should be served fresh. The mixture for the kababs can be stored in the fridge overnight, so it’s perfect to make ahead!
- If you have leftovers, these gola kababs are fantastic in a paratha roll, similar to these seekh kabab rolls.
What to serve with Gola Kabab?
Gola kababs are great with some fresh paratha or homemade naan. If you’re looking for other side dishes, here are some of our favorites:
- Laal Aloo: Spicy, Tangy Potatoes
- Corn Bhel: Easy Corn Chaat Salad
- Ghugni Chana: Spicy, Street-Style Chickpea Snack
Make sure to add a side of raita or chutney and a simple salad for a complete meal.
If you give this recipe a try, we’d love to see it! Tag us on Instagram @thespicemess
Gola Kabab
Ingredients
- 1 lb ground beef minced meat, Keema
- 1 onion, large – sliced and fried or 3-4 tablespoon fried onion, crushed
- 1 tablespoon kachri powder/papaya green or meat tenderizer
- 1-2 tablespoon ginger garlic paste
- 1-3 chopped green chili
- 1 teaspoon red chilli powder
- 1 teaspoon red chilli flakes optional
- ½ teaspoon Garam Masala
- ¼ teaspoon mace powder jaifer
- ¼ teaspoon nutmeg powder javitri
- ½ teaspoon dry ginger powder
- Salt as per taste
- 2-3 tablespoon Oil
- 1 Charcoal optional
Garnish
- 1 green bell pepper sliced
- 1 red bell pepper sliced
- 1 onion sliced
Instructions
- To a large bowl or the bowl of a food processor, add all the ingredients, except the charcoal. Mix the ingredients well.
- Set aside, covered for 3-4 hours, or refrigerate overnight.
To add a smokey flavor (optional)
- Place the uncooked mixture in a pan or bowl with a tight-fitting lid. Add a piece of tin foil in the middle for the charcoal.
- Light a piece of charcoal using the stove, and immediately place the charcoal in the pan onto the foil. Pour half teaspoon of oil on the charcoal and it will start smoking heavily.
- Cover the pan immediately and let the mixture smoke for at least 10 minutes. The kababs will get a smoky flavor just like a tandoor oven.
Shape Kababs
- When ready to make kebabs, take a portion and shape it into a ball. Wrap the ball of meat around a wooden spoon. Slide it out of the wooden spoon. You should now have a ball shape with a hole in the middle. Set aside on a plate till ready to cook.
- Repeat with the remaining mixture. You should have around 15 kebabs.
Grill/Griddle Instructions
- Heat your griddle or grill on medium heat, then brush the pan with a little cooking oil.
- Add the kebabs to the pan and cook in batches. Make sure not to crowd your pan.
- Flip the kababs to cook all over (1-2 minutes on each side), until slightly brown.
Pan Fry Instructions
- Heat the frying pan on medium heat. Add 2- 3 tablespoons of oil.
- Add the kebabs to the pan. Do not overcrowd. You might need to work in batches.
- Flip the kababs to cook all over (1-2 minutes on each side), until slightly brown.
- Use tongs or a slotted spoon to drain excess oil and transfer to a plate.
Garnish
- Sautee sliced peppers and onions in the same griddle, or pan as the kebabs, until slightly soft.
- Serve kebabs fresh with the bell pepper and onion garnish, along with paratha, and raita or chutney.