I made these Gola Kabobs about a month ago, and they were so soft on the inside but had a crunchy exterior, which makes them an instant hit in my household. If you want to impress your family, then make these simple and easy beef gola kabobs. With my recipe, you can make these kabobs in just 30 minutes.
What goes into Beef Gola Kabobs
Beef
To make juicy and delicious kabobs, you need beef with at least 15% fat, and also make sure it’s finely ground so it can hold its shape better. If the beef you are using is not finely ground, then add it to a food processor and pulse it several times to achieve the fine texture.
Onion
I chopped one small onion before adding it to the ground beef. I didn’t squeeze out any water because I chopped it using a knife, but if you use a food processor, it will release water, so squeeze out all the moisture before adding it to the beef.
Ginger and Garlic
You’ll also need ginger and garlic paste. I used fresh, but you can also use store-bought.
Cilantro
I used a lot of cilantro. I finely chopped the cilantro before adding it to the kabob mixture.
Green Chilies
Finely chop the chilies before adding them to the ground beef. Feel free to use more or omit them altogether. You can also remove the seeds if you are making it for kids.
Oil
We are going to shallow fry the kabobs, for which we need 1/4 cup of oil.
Onion Rings
Red onion rings are for garnish, but you can use them or leave them out.
Chickpea Flour
You’ll need 2 tbsp of chickpea flour. Add it to a pan then dry roast while stirring constantly until it start changing color. Take it off the heat and let it cool down.
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How to serve Gola Kabobs
You can make the kabob mixture in advance and refrigerate it for a couple of days, or you can even shape them and leave them in the refrigerator for a couple of days, or freeze them for up to three months. When you are ready to serve the kabobs, simply heat oil in a pan and start cooking over medium heat. You can use these kabobs to make the kabob masala or even kabob wraps, or serve them as an appetizer.
How to store leftover Gola Kabobs
You can bring the gola kabobs to room temparature then put in a sealed container and leave them in the refrigerator for up to five days or in the freezer for up to three months. To reheat the kabobs you can use a microwave or use a pan over the stove top.
Gola kabobs
Ingredients
- 1 lbs ground beef or lamb
- 1 small onion finely chopped
- 1 cup cilantro
- 1-2 green chilies chopped
- 1 tbsp ginger and garlic paste
- 1.25 tsp salt
- 1 tsp red chili powder
- 1/2 tsp chili flakes
- 1 tbsp dry roasted cumin coriander powder
- 2 tbsp chickpea flour dry roasted
- 1/4 cup oil to fry kabobs
- 1 red onion cut into slices
Instructions
- Peel and finely dice onions, green chilies, garlic, and ginger.
- Wash and chop cilantro.
- Add chickpea flour (Besan) to a pan and cook over medium heat while stirring constantly until it turns a little brown. Take it off the stove and let it cool down.
- Mix all the ingredients, including the spices, into your ground beef except for the oil and red onion.
- Now shape into gola kabobs using a straw or the handle of the spoon.
- Add oil to a pan and heat it. Once heated, lower the heat to medium and cook your kabobs 1-2 minutes per side. They can burn easily, so a total of 5-6 minutes will be enough to cook.
- Try to fry the kabobs in batches.
- Add some onion rings for garnish and enjoy.