Gola Kabab
smoky, spicy, petite gola kababs that are a barbecue favorite!
- Prep time
- 25 min
- Cook time
- 10 min
- Yield
- 22 servings
- Difficulty
- HARD
Ingredients
- 1 lb ground beef (keema) with 20% fat at least
- 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
Combine all the ingredients listed above in a food processor and process till combined.
- 2
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 checkIf it is too dry: add a tbsp of yoghurt or ghee
- 3
Transfer the mix to a bowl with a lid or one you can cover with a plate.
- 4
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.
- 5
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.
- 6
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
- 7
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.
- 8
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.
- 9
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.
- 10
For frying: fry the gola kabab on medium heat, not too high, for a few minutes on each side until cooked through.
- 11
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)