INTRODUCTION
Welcome to the Gola Kabab recipe! My journey with these mouthwatering kababs began at the renowned “Sweetness” Asian restaurant in Brooklyn, New York City.
The tantalizing aroma and unforgettable taste left a lasting impression, compelling me to recreate the magic in my own kitchen.
In this recipe article, I’ll share my tried-and-tested Gola Kabab recipe, ensuring that you can enjoy the same delectable experience at home.
Whether you’re a cooking novice or a seasoned pro, you’re in for a treat. Let’s embark on this culinary adventure and master the art of crafting Gola Kababs that rival the best.

EQUIPMENT
To make the Gola Kabab recipe, you’ll need the following equipment:
- Mixing Bowls: For marinating the meat and preparing the spice blend.
- Whisk or Fork: To mix and combine the marinade ingredients.
- Measuring Cups and Spoons: For accurate measurement of ingredients.
- Skewers: Wooden or metal skewers for threading the kababs.
- Grill or Oven: For cooking the kababs. A stovetop grill pan can also be used.
- Brush or Basting Tool: For brushing oil or marinade onto the kababs while cooking.
- Cutting Board and Knife: To chop onions, garlic, and other ingredients.
- Tongs: For turning and handling the kababs while grilling or baking.
- Food Thermometer: To check the internal temperature of the kababs for doneness.
- Plates and Serving Platters: For presenting and serving the finished kababs.
These basic kitchen tools will help you prepare and cook the Gola Kababs with ease and precision.
GOLA KABAB RECIPE: INGREDIENTS
Ingredients for Gola Kabab recipe (Four Servings):
- 500g ground lamb or chicken
- 1 large onion, finely chopped
- 2 cloves of garlic, minced
- 1-inch piece of ginger, grated
- 2 green chilies, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint, chopped
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon red chili powder (adjust to taste)
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon black pepper
- Salt to taste
- 2 tablespoons chickpea flour (besan)
- 1 tablespoon yogurt
- 2 tablespoons lemon juice
- 2 tablespoons oil (plus more for basting)
NUTRITIONAL PROFILE
Approximate nutritional profile of Gola Kabab recipe (1 serving):
- Calories: Approximate 250-300 calories
- Protein: Approximate 15-20 grams
- Fat: Approximate 15-20 grams
- Fiber: Approximate 1-2 grams
- Sodium: Approximate 300-400 milligrams
- Sugar: Approximate 1-2 grams
- Carbohydrate: Approximate 10-15 grams
- Cholesterol: Approximate 50-70 milligrams
- Saturated Fat: Approximate 4-6 grams
- Unsaturated Fat: Approximate 10-14 grams
- Trans Fat: Minimal to none (depending on the type of oil used)
Please keep in mind that these values are rough estimates and can vary based on the specific ingredients you use and any variations in the preparation method.
GOLA KABAB RECIPE: INSTRUCTIONS
Easy step-by-step instructions for the Gola Kabab Recipe:
Step 1: Marination
- Mix ground meat, chopped onion, garlic, ginger, green chilies, cilantro, and mint in a bowl.
- Add cumin, coriander, garam masala, red chili, turmeric, black pepper, and salt. Mix well.
- Add chickpea flour, yogurt, lemon juice, and oil. Mix again and let it marinate for 2 hours or overnight.
Step 2: Shaping and Cooking
- Preheat the grill or oven to medium-high heat. For Grill: 350°F to 400°F (175°C to 200°C). For Oven: 375°F to 400°F (190°C to 200°C).
- Shape the marinated mixture onto soaked skewers to make kababs.
- Place the chicken kababs on the grill or in the oven and cook for about 15-20 minutes, turning occasionally, until they are cooked through and no longer pink in the center. (For lamb cook for about 25-30 mins)
- To check for doneness, you can use a meat thermometer. The internal temperature of the lamb should reach at least 160°F (71°C).
Step 3: Serving
- Remove cooked kababs from grill or oven.
- Slide kababs off skewers and serve with naan or rice.
- Enjoy with mint chutney, onions, and lemon wedges.
Share and Enjoy
Gola Kababs are a tasty treat that you can make easily at home. Share this recipe with others and enjoy the delicious flavors together. Happy cooking!
TIPS
Here are some helpful tips to ensure your Gola Kababs turn out delicious and flavorful:
- Marination Magic: Allow the marinated meat to sit for at least 2 hours or overnight. This allows the flavors to meld and infuse into the meat, resulting in a more flavorful and tender kabab.
- Soak Wooden Skewers: Soak wooden skewers in water for about 30 minutes before using them. This prevents them from burning during grilling or baking.
- Consistent Sizing: When shaping the kababs onto the skewers, try to keep the size and thickness consistent. This ensures even cooking throughout.
- Even Cooking: Turn the kababs occasionally while grilling or baking to ensure they cook evenly on all sides.
- Basting Brilliance: Brush the kababs with a little oil or marinade while cooking. This helps keep them moist and adds an extra layer of flavor.
- Doneness Test: To check if the kababs are fully cooked, use a meat thermometer. The internal temperature should reach at least 165°F (74°C) for chicken or lamb.
- Garnish Greatness: Garnish the cooked kababs with fresh herbs, a squeeze of lemon, and perhaps a drizzle of sauce for an extra burst of flavor.
- Variation Vibes: Feel free to customize the spices and seasonings according to your taste preferences. Experiment with different herbs and spices for unique flavor profiles.
- Safety First: If using wooden skewers, be cautious when handling them, especially if they become hot. Use oven mitts or tongs to turn the kababs.
- Serving Suggestions: Serve your Gola Kababs with naan, rice, or a fresh salad for a complete and satisfying meal.

GOLA KABAB RECIPE
Equipment
- Mixing Bowls: For marinating the meat and preparing the spice blend.
- Whisk or Fork: To mix and combine the marinade ingredients.
- Measuring Cups and Spoons: For accurate measurement of ingredients.
- Skewers: Wooden or metal skewers for threading the kababs.
- Grill or Oven: For cooking the kababs. A stovetop grill pan can also be used.
- Brush or Basting Tool: For brushing oil or marinade onto the kababs while cooking.
- Cutting Board and Knife: To chop onions, garlic, and other ingredients.
- Tongs: For turning and handling the kababs while grilling or baking.
- Food Thermometer: To check the internal temperature of the kababs for doneness.
- Plates and Serving Platters: For presenting and serving the finished kababs.
Ingredients
- 500 g ground lamb or chicken
- 1 large onion finely chopped
- 2 cloves of garlic minced
- 1- inch piece of ginger grated
- 2 green chilies finely chopped
- 1/4 cup fresh cilantro chopped
- 1/4 cup fresh mint chopped
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon red chili powder adjust to taste
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon black pepper
- Salt to taste
- 2 tablespoons chickpea flour besan
- 1 tablespoon yogurt
- 2 tablespoons lemon juice
- 2 tablespoons oil plus more for basting
Instructions
- MARINATIONMix ground meat, chopped onion, garlic, ginger, green chilies, cilantro, and mint in a bowl.Add cumin, coriander, garam masala, red chili, turmeric, black pepper, and salt. Mix well.Add chickpea flour, yogurt, lemon juice, and oil. Mix again and let it marinate for 2 hours or overnight.
- SHAPING AND COKINGPreheat the grill or oven to medium-high heat. For Grill: 350°F to 400°F (175°C to 200°C). For Oven: 375°F to 400°F (190°C to 200°C).Shape the marinated mixture onto soaked skewers to make kababs.Place the lamb kababs on the grill or in the oven and cook for about 20-30 minutes, turning occasionally, until they are cooked through and no longer pink in the center. (For lamb cook for about 35-40 mins)To check for doneness, you can use a meat thermometer. The internal temperature of the lamb should reach at least 160°F (71°C).
- SERVINGRemove cooked kababs from grill or oven.Slide kababs off skewers and serve with naan or rice.Enjoy with mint chutney, onions, and lemon wedges.
DOWNLOAD GOLA KABAB RECIPE
CONCLUSION
Enjoy the flavors of India with every bite of these Gola Kababs. Close your eyes and imagine the bustling streets filled with enticing spice scents.
These tender and flavorful kababs are perfect for gatherings and celebrations. As you savor their taste, share the Gola Kabab Recipe with loved ones, making lasting culinary memories.
Embark on a delicious journey with the Gola Kabab experience!
FAQS
Can I use a different type of meat for the kababs?
Absolutely! While the recipe suggests using chicken or lamb, you can also experiment with other meats like beef or turkey to create your own unique twist.
Can I make the kababs in advance?
Yes, you can marinate the meat in advance and store it in the refrigerator. However, it’s recommended to cook the kababs just before serving to ensure they are fresh and flavorful.
What’s the best way to prevent wooden skewers from burning on the grill?
Soak wooden skewers in water for about 30 minutes before using them. This helps prevent them from burning during grilling.
Can I use an indoor grill or stovetop grill pan for cooking?
Absolutely! You can achieve delicious results using an indoor grill or stovetop grill pan if you don’t have access to an outdoor grill.
How can I adjust the level of spiciness in the marinade?
Feel free to adjust the amount of red chili powder or other spices to suit your taste preferences. Start with a smaller amount and gradually add more if desired.
Can I freeze the marinated meat for later use?
Yes, you can freeze the marinated meat in an airtight container for future use. Thaw it in the refrigerator before cooking.
What side dishes pair well with Gola Kababs?
Gola Kababs are delicious on their own, but they also pair well with naan, rice, or a fresh salad for a complete meal.
Can I cook the kababs in the oven if I don’t have a grill?
Absolutely! You can bake the kababs in a preheated oven at 375°F to 400°F (190°C to 200°C) until they are cooked through.
How do I know when the kababs are fully cooked?
Use a meat thermometer to check the internal temperature of the kababs. Chicken should reach a minimum of 165°F (74°C), while lamb should reach at least 160°F (71°C).
Can I use store-bought yogurt for the marinade?
Yes, you can use store-bought plain yogurt for the marinade if you don’t have homemade yogurt on hand.
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