Gola Kabab is a grill dish that can be filled in as a side dish at your eating table. Gola Kabab starts from Kandahar, Afghanistan. Delicate and soften in mouth Gola Kabab are given this name because of its shape. Gola Kabab can be seared, cooked on flame broil skillet or even heated according to your prerequisites. It very well may be presented with various sort of chutneys and sauces. The primary elements of dish are Onion, Chicken/Beef mince, Egg, Yogurt and Chili Powder. To improve the flavor of this dish you can include crude papaya too. Appreciate this straightforward formula of Gola Kabab on the eve of Eid ul Adha. It tends to be an ideal dish for your grill party.


1 tsp Whole Cumin

1 tbsp Coriander Powder

8 Black Pepper

1 tbsp Pippali

4 Cardamom

1 tsp Javitri

500g Beef Mince

According to taste Salt

1 tbsp Red Chili Powder

2 tbsp Green Chili

2 tbsp Papaya

2 tbsp Ginger Garlic Paste

1 tsp Turmeric

1 tsp Black Salt

1 tbsp Yellow Food Color

5g Green Coriander

5g Mint

1 cup Cooking Oil


Put minced meat, green chilies, ginger garlic glue, seared onion, and crude papaya in a chopper. Pound until very much consolidated.

Presently include yogurt, egg, mint leaves, coriander, bean stew powder, dark pepper, macintosh powder, nutmeg, cardamom powder, cumin powder, garam masala powder and salt.

Blend well.

Leave to marinate for 30 minutes.

Presently put on sticks and grill 12-15 minutes or until meat is never again pink from inside, infrequently treating with spread or desi ghee.

On the other hand, make level and round (or extended) kebabs and shallow fry the two sides in oil or margarine.

Move into a serving platter. Gola Kabab is prepared to serve.


Serving Suggestions:Serve hot with fiery chutney, cut lemon and tomatoes

Wholesome Info

Carbs 1 g

Sugar 0 g

Fat 0 g

Immersed rated 0 g

Monounsaturated 0 g

Trans0 g

Protein 5 g

Sodium 37 mg

Potassium 0 mg

Cholesterol 0 mg

Nutrient  A0 %

Nutrient  C0 %

Calcium 0 %

Iron 0 %


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