Make your Bakra Eid feast unforgettable with our Sizzling Gola Kebabs, crafted from premium, halal, freshly minced meat (mutton or beef). Each kebab is hand-rolled around a skewer, marinated in a secret blend of traditional spices, and grilled over charcoal until perfectly charred on the outside yet incredibly soft and juicy inside.
### Key Process and Ingredients
### Meat Preparation:
- Use **500 grams of beef**, cut into small pieces.
- Avoid the white, hard skin parts to prevent kebabs from spoiling.
- Mince the beef finely using a chopper machine or get fine mince from a butcher.
### Mixing Ingredients:
- Add:
- A handful of coriander leaves
- 2 to 3 green chilies
- 2 bread slices (helps control moisture and prevents kebabs from breaking)
- Chop these together with the mince for even blending.
### Additional Flavorings:
- 1 tablespoon ginger-garlic paste
- 2 medium-sized fried onions (adds great flavor)
- 1 teaspoon green chili paste
- 2 tablespoons thick curd (without moisture, adds juiciness)
### Spice Mix:
- 1 tsp salt
- 1 tsp black pepper powder
- 1 tsp red chili powder
- 1 tsp cumin powder
- 1 tbsp coriander powder
- 1 tsp sweet soda (crucial for texture)
- 1 tbsp lemon juice
- 1 tsp garam masala powder
- 1 tbsp kachori powder (meat tenderizer; papaya paste can be used alternatively or skipped)
### Tenderizing and Resting:
- Mix thoroughly for 3–4 minutes for good binding.
- Refrigerate overnight if no tenderizer is used; otherwise, 1–2 hours is sufficient.
### Smoking Step:
- Heat coal, add 1 drop of oil, cover immediately to trap smoke inside the mince for smoky flavor without tandoor or barbecue.
- Add 1 tablespoon *Desi Ghee* to keep kebabs moist and juicy.
### Cooking Instructions
- Shape kebabs into **2 inches long and 1 inch wide cylinders**.
- Use skewers, straws, or pencils as substitutes for iron skewers.
- Cook kebabs on medium-low flame in a pan with **3 tablespoons of oil** (no deep frying).
- Cook for **8 to 10 minutes maximum**, turning sides after 1 minute when kebabs firm up.
- Avoid overcooking to maintain juiciness and softness.
- Kebabs cooked with tenderizer cook faster; without tenderizer, they can cook slightly longer but must not exceed 12–13 minutes.
### Serving Tips and Presentation
- Heat a sizzler or iron plate while cooking kebabs for serving.
- Place cooked kebabs on the hot sizzler plate to maintain temperature and add a **smoky sizzling effect**.
- The sizzler plate keeps food hot for up to 30–40 minutes, enhancing guest presentation.
- If sizzler plates or iron plates are unavailable, simply serve kebabs directly after frying.
- Final kebabs are golden brown, juicy, soft, and smoky with an attractive appearance and aroma.
### Important Highlights and Tips
- **Key to juicy kebabs**: thick curd, ghee, and controlled cooking time.
- **Tenderizing options**: kachori powder or papaya paste; refrigeration overnight is an alternative.
- **Avoid white connective tissue** to prevent tough texture.
- Bread slices are essential to prevent kebabs from breaking.
- Smoking minced mixture with hot coal adds authentic smoky flavor without specialized equipment.
- Use medium-low flame and moderate oil quantity to cook kebabs perfectly without drying.
- Sizzler plate enhances food presentation and keeps kebabs hot longer.
### For the Ingredient
Ingredient Quantity
Beef : 500 grams
Coriander leaves : A handful
Green chilies : 2 to 3
Bread slices : 2
Ginger-garlic paste : 1 tablespoon
Fried onions : 2 medium-sized
Green chili paste : 1 teaspoon
Thick curd : 2 tablespoons
Salt : 1 teaspoon
Black pepper powder : 1 teaspoon
Red chili powder : 1 teaspoon
Cumin powder : 1 teaspoon
Coriander powder : 1 tablespoon
Sweet soda : 1 teaspoon
Lemon juice : 1 tablespoon
Garam masala powder : 1 teaspoon
Kachori powder : 1 tablespoon
Desi Ghee : 1 tablespoon
### Timestamps
00:00: Introduction to Sizzling Gola Kebabs
00:49: Preparing and mincing the meat
01:56: Adding spices and ingredients
02:58: Marinating and smoking the kebabs
03:57: Mixing and resting the mince
04:51: Shaping kebabs and pan cooking
05:53: Cooking time and tips
07:45: Using sizzler plate and serving kebabs
08:57: Final check and video conclusion
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