Juicy Beef Gola Kabab Recipe
Today, I’m sharing one of my absolute favorite kabab recipes with you — Juicy Restaurant-Style Beef Gola Kabab. These kababs are tender, bursting with flavor, beautifully golden, and packed with smoky goodness, just like the ones you get at the best desi restaurants.
I’ve made Gola Kababs countless times for family dinners, Eid celebrations, and even casual weekend BBQs, and they always steal the show. With a few simple tips and tricks, you too can make melt-in-your-mouth gola kababs right at home.
So let’s jump straight into it!
What Makes These Gola Kababs Special?
- Perfectly juicy and tender inside
- A beautiful golden color without over-frying
- Deep, smoky restaurant-style flavor at home
- Simple ingredients you already have
Ingredients You’ll Need:
- 1 kg minced beef (800g meat + 200g fat)
- 1 tbsp crushed dry coriander
- 2 green chilies, finely chopped
- 1 tbsp baking soda
- 2 tbsp chili flakes (adjust to taste)
- 2 tbsp salt (adjust to taste)
- 1/2 tsp ajwain (carom seeds)
- 1/2 tsp cumin seeds
- 2 medium onions, finely chopped and water squeezed out
- 1 tbsp white vinegar (or lemon juice)
- 2 tbsp oil
- Fresh coriander leaves, finely chopped
How to Make Perfect Beef Gola Kababs — Step by Step
Step 1: Prepare the Mixture
Start by placing the minced beef (with fat) into a large bowl. This fat is crucial — it keeps the kababs juicy without needing much extra oil.
Add crushed coriander, chopped green chilies, baking soda, chili flakes, salt, ajwain, and cumin seeds.
Next, add finely chopped onions — make sure you’ve squeezed out all the water to avoid a watery mix.
Pour in white vinegar or lemon juice for a slight tang and tenderness, and add 2 tablespoons of oil.
Finally, toss in a handful of freshly chopped coriander leaves.
Step 2: Mix and Blend
Now, the secret step:
Mix everything by hand first — massaging the spices well into the meat.
Then, for best texture, transfer the mixture into a grinder or food processor and blend until smooth but not over-pureed. This step helps bind everything perfectly and gives that signature gola kabab melt-in-the-mouth texture.
Step 3: Shape the Kababs
Lightly oil your hands.
Take small portions of the mixture and shape them into smooth, small round kababs.
Use a small stick, straw, or skewer to gently poke a hole through the center of each kabab to give it the classic gola kabab look.
Set aside.
Step 4: Shallow Frying the Kababs
In a nonstick frying pan, heat half a cup of oil.
Keep the flame on medium.
Carefully place the kababs into the pan. Fry them for about 5-7 minutes, flipping occasionally, until they’re golden brown on both sides.
Pro Tip: Don’t rush the frying — the color should develop slowly to avoid burning and to lock in the juiciness.
Once cooked, transfer the kababs to a plate lined with paper towels.
Step 5: Second Stage Cooking (Tava Method)
For authentic restaurant-style texture and taste, lightly fry the kababs again on a tawa (griddle).
Place some sliced onions directly on a heated tawa.
Add a touch of oil and sauté until just translucent.
Place the cooked gola kababs on top of the onions.
Cover and let them cook on low flame for another 2-3 minutes. This step lets the kababs absorb some extra flavor while keeping them juicy.
Step 6: Add the Smoky Flavor
Finally, for that unbeatable smoky aroma:
Heat a small piece of charcoal until red hot.
Place the coal in a small steel bowl or foil cup inside the tawa.
Drizzle a little oil or ghee over the coal and immediately cover the tawa with a lid.
Let the kababs smoke for 3-5 minutes.
And that’s it — your Juicy Gola Kababs are ready to serve!
Serving Suggestions
- Serve with mint chutney, imli (tamarind) sauce, or yogurt raita.
- Garnish with sliced onions, lemon wedges, and fresh coriander.
- Pair with parathas, naan, or steamed rice for a complete meal.
Pro Tips for the Best Gola Kababs
- Always include fat in the mince for softness and flavor.
- Removing onion water is key to avoid soggy kababs.
- Medium flame frying ensures even color and moisture.
- Don’t skip the smoking step — it elevates the entire dish!
Juicy Beef Gola Kabab Recipe
Ingredients
- 1 kg minced beef 800g meat + 200g fat
- 1 tbsp crushed dry coriander
- 2 green chilies finely chopped
- 1 tbsp baking soda
- 2 tbsp chili flakes adjust to taste
- 2 tbsp salt adjust to taste
- 1/2 tsp ajwain carom seeds
- 1/2 tsp cumin seeds
- 2 medium onions finely chopped, water squeezed out
- 1 tbsp white vinegar or lemon juice
- 2 tbsp oil
- Fresh coriander leaves finely chopped
Instructions
- Mix minced beef with all spices, chilies, baking soda, coriander, cumin, onions (squeezed dry), vinegar, oil, and fresh coriander.
- Knead by hand first, then lightly blend in a grinder until smooth but not over-processed.
- Lightly oil your hands. Form small round kababs and poke a small hole through the center using a skewer or straw.
- Heat 1/2 cup oil in a pan. Fry kababs on medium flame for 5-7 minutes, flipping until golden brown.
- On a heated tawa, sauté sliced onions with a little oil. Place fried kababs over them. Cover and cook on low flame for 2-3 minutes to absorb flavors.
- Place red-hot charcoal in a foil cup on the tawa. Drizzle oil or ghee over the coal and immediately cover for 3-5 minutes to infuse smoky aroma.
