Juicy, melt-in-your-mouth tender, and super delicious recipe gola kabab. This is the best gola kabab recipe made in the comfort of your home using an air fryer. If you don’t have an air fryer, no worries this can be easily made using a stovetop. Continue reading or scroll below for the gola kabab written recipe or video step-by-step recipe!

What is gola kabab?

Gola kabab is a popular Pakistani BBQ-style kabab that is super soft, tender, and juicy. The kabab gets its name “Gola” due to its round or oval shape. These kababs are made from minced meat that is marinated in a mixture of traditional spices, yogurt, and onion. The meat mixture is then shaped on skewers and cooked over a charcoal grill to give a smokey flavor. Since we are making these at home, I will show you the easiest way to make these and achieve the same restaurant-style results in the air fryer!

Watch How To Make Gola Kabab Here

Tips to achieve the best results:

• Keep the meat mixture as dry as possible. If you rinse the meat, be sure to strain out all the liquid and moisture from the meat.
• If the meat mixture becomes wet, you may add 2 tbsp of roasted chickpea flour.
• When shaping the kabab, grease your hand with oil or ghee. This helps prevent the meat from sticking on your hands and also helps make the shape round.
• Use a jumbo/thick straw to shape the kabab.

What type of minced meat is used to make gola kabab?

Traditionally gola kabab are made out of beef mince. I used the 80/20 beef mince to make these. Another popular option is chicken mince to make these kababs. However, you can use any type of minced meat as long as the spices remain consistent. If you prefer mutton or lamb minced that could work too.

How do you serve gola kabab?

Gola kabab can be served as a main entree or even as a side dish to complement the main dish. That being said, you can serve it with rice, roti, chapati, naan, or a simple salad. Garnish with cilantro and sliced onion to enhance the flavor of this juicy kabab. Don’t forget to add dips, chutneys, and raita (yogurt sauce) to the side.

Do I need to use charcoal to smoke the meat?

Authentic gola kababs are grilled on skewers over a charcoal grill. Due to this, gola kabab typically has a smokey flavor and grilled texture. The smokey flavor adds another layer and depth of flavor to these kababs. To achieve similar results, in this recipe I show you have to heat the charcoal on the stovetop and smoke the uncooked meat. You can skip this step altogether and continue with the recipe. Please follow extreme caution and safety when dealing with hot coal.

Gola Kabab Recipe

Delicious, juicy and tender recipe for gola kabab. Serve it with raita, chutney or onion salad.

• Air Fryer or Frying Pan

• 1 lb Ground Meat (Beef or Chicken)

Marination Spices

• 1 tsp red chili powder
• 1/2 to 3/4 tsp salt (or as per taste)
• 1 tsp coriander powder
• 1 tsp zeera (cumin) powder
• 1 tsp garam masala
• 2 tbsp fried onion
• 1/2 tsp black pepper
• 1/4 tsp jaifal (nutmeg) powder
• 1/4 tsp javetri (mace) powder
• 1 tbsp yogurt
• 1 tbsp ginger garlic paste
• 1 tbsp papaya paste
• 4-5 mint leaves (optional )

Additional Ingredients

• charcoal (optional: for smokey flavor)

1. Add the ingredients above from the marination section to the minced meat.

2. Allow the mixture to marinate for 3-5 hours

3. Optional: Use heated charcoal to smoke the meat for a smokey flavor. See video above for full instructions.

4. Grease your hands with oil. Take some of the meat mixture and roll it into a ball.

5. Insert skewer or a thick straw to create a whole in the kabab. Shape the kabab on the skewer/straw. Gently pull out the kabab from the straw once shaped and set aside.

Air Fryer Instruction

1. Lightly spray the air fryer tray with oil and place the kababs.

2. Air fry 400 F for 11 minutes. Be sure to flip the kababs to the other side at the halfway mark.

Pan Instructions

1. Add 2 tbsp of cooking oil on a pan.

2. Once the pan is heated, gently fry the kabab on each side (all four side) approx 2-3 minutes each or until brown.

• • Keep the meat mixture as dry as possible. If you rinse the meat, be sure to strain out all the liquid and moisture from the meat.
  • When adding yogurt to the meat mixture, make sure it’s thick, not watery. 
  • Please keep in mind watery mixture will result in a loose kabab that will break while cooking. If your mixture becomes liquidy, add 2 tbsp of roasted chickpea flour. 

• • When shaping the kabab, grease your hand with oil or ghee. This helps prevent the meat from sticking on your hands and also helps make the shape round.

• • Use a jumbo/thick straw to shape the kabab.
  • Please follow extreme caution and safety when dealing with hot coal.

Main Course, Side Dish

Pakistani

air fryer, kabab

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