Sizzling Gola Kabab Recipe,Soft and Juicy Kabab Recipe,Bakra Eid Special Recipe by Samina Food Story

Ingredients

• 500 g Beef (lean, cut into small pieces, remove white connective tissue)
• 30 g Coriander Leaves (fresh, washed and roughly chopped)
• 3 Green Chilies (deseeded if less heat is desired, finely chopped)
• 2 White Bread Slices (crust removed, torn into small pieces; provides moisture and binding)
• 1 tablespoon Ginger‑Garlic Paste (store‑bought or homemade)
• 2 medium Fried Onions (thinly sliced and fried until golden, cooled)
• 1 teaspoon Green Chili Paste (adds extra heat)
• 2 tablespoons Thick Curd (Yogurt) (well‑drained, no excess water)
• 1 teaspoon Salt
• 1 teaspoon Black Pepper Powder
• 1 teaspoon Red Chili Powder
• 1 teaspoon Cumin Powder
• 1 tablespoon Coriander Powder
• 1 teaspoon Baking Soda (Sweet Soda) (essential for tenderness)
• 1 tablespoon Lemon Juice (freshly squeezed)
• 1 teaspoon Garam Masala Powder
• 1 tablespoon Kachori Powder (acts as a tenderizer; optional)
• 1 tablespoon Desi Ghee (adds richness and juiciness)
• 3 tablespoons Cooking Oil (for pan‑frying; use vegetable or canola oil)
• 1 small piece Charcoal (for smoking) (heated until red hot; used only for 2‑minute smoke infusion)

Instructions

1. Prepare the Beef

   Trim any white connective tissue from the beef, cut the meat into small chunks and set aside.

   Time: PT10M

2. Make Fine Mince

   Run the beef pieces through a meat chopper or grinder twice to achieve a very fine mince.

   Time: PT5M

3. Add Aromatics and Bread

   Transfer the mince to a large bowl. Add a handful of chopped coriander leaves, 2‑3 green chilies, and the torn pieces of 2 bread slices. Mix until the bread and chilies are evenly distributed.

   Time: PT5M

4. Incorporate Wet Ingredients

   Add 1 tbsp ginger‑garlic paste, 2 medium fried onions (cooled), 1 tsp green chili paste, and 2 tbsp thick curd. Mix thoroughly until a uniform paste forms.

   Time: PT5M

5. Season the Mixture

   Stir in 1 tsp salt, 1 tsp black pepper, 1 tsp red chili powder, 1 tsp cumin powder, 1 tbsp coriander powder, 1 tsp baking soda, 1 tbsp lemon juice, 1 tsp garam masala, and 1 tbsp kachori powder (or papaya paste). Mix until the spices are fully incorporated and the mixture feels smooth.

   Time: PT5M

6. First Rest (Marination)

   Cover the bowl with cling film and refrigerate for at least 1 hour (or overnight for best tenderness).

   Time: PT1H

7. Smoke the Mixture (Optional)

   Heat a small piece of charcoal until red hot. Place a drop of oil in the bowl, quickly cover with a lid or foil, and let the smoke infuse for about 2 minutes. Then remove the charcoal.

   Time: PT5M

8. Add Ghee and Final Mix

   Add 1 tbsp desi ghee to the mixture and knead for 3‑4 minutes until the mixture becomes glossy and binds well.

   Time: PT4M

9. Second Rest

   Cover the bowl again and let it sit for another 1 hour at room temperature or in the fridge.

   Time: PT1H

10. Shape the Gola Kebabs

    Take a small handful of the mixture, press it firmly around a clean straw, pencil, or metal skewer, and shape into a cylinder about 2 inches long and 1 inch wide. Release the kebab and set aside. Repeat for all portions.

    Time: PT10M

11. Pan‑Fry the Kebabs

    Heat a heavy‑bottom pan over medium‑low heat, add 3 tbsp oil, and place the kebabs gently. Cook without moving for about 1 minute until the bottom firms, then turn each kebab. Continue turning all sides, cooking a total of 8‑10 minutes until golden and cooked through.

    Time: PT10M

    Temperature: Medium‑low

12. Finish on a Sizzler Plate

    While the kebabs are cooking, heat a sizzler or iron plate on another burner. Once hot, transfer the cooked kebabs onto the plate, drizzle a little oil, and serve immediately for a sizzling presentation.

    Time: PT5M

Nutrition Facts

Calories

650

Protein

30 g

Carbohydrates

10 g

Fat

45 g

Fiber

2 g