The Easy Pakistani-Style Chicken Gola Kabab is a hidden gem among Pakistani recipes. With a rich marinade infused with carefully chosen spices and seasonings, it’s a perfect choice for a quick and delicious Pakistani appetizer.
WHAT IS GOLA KABAB?
Traditionally made with beef, Gola Kababs are known for their round shape and rich heritage. However, I’ve adapted the recipe using chicken, which cuts down the cooking time while maintaining their delicious taste. These Easy Pakistani-Style Chicken Gola Kababs offer the same flavorful experience, making them a fantastic addition to Pakistani appetizer recipes.
Rooted in the rich heritage of Northern India and Pakistan, This Pakistani Appetizer recipe pair beautifully with zesty Green Chutney.
As one of my favorite Pakistani recipes, they hold a special place in my kitchen. With their quick and easy preparation, these kababs are both satisfying and effortless to make just like Reshmi Kabab and Chicken Seekh Kabab.
DIFFERENCE BETWEEN GOLA KABABS AND SEEKH KABABS
Gola Kababs and Seekh Kababs are different in ingredients and shape. Gola Kababs use fried onions and a special mix of spices, while Seekh Kababs have their own spice blend. Gola Kababs are round, while Seekh Kababs are long and stick-shaped. We have Chicken Seekh Kabab and Beef Seekh Kabab on the blog.
WHAT IS THE BINDING AGENT IN GOLA KABABS?
Rice flour acts as a binding agent, blending in smoothly without changing the flavor. Since it’s tasteless, it doesn’t interfere, letting the authentic taste of the Gola Kababs shine through.
INGREDIENT WE NEED
- Chicken- As previously mentioned, you can readily replace the chicken with beef or lamb.
- Rice Flour- The rice flour acts as the binding agent in this exceptional recipe.
HOW TO MAKE GOLA KABAB?
In a food processor, add the ingredients. (The order listed below in the recipe.)
Smoke it. (see video for this step.)
Mix and marinate it overnight.
Shape them and add them on the skewers.
Fry them.
Enjoy!
TIPS
- Incorporate either raw papaya or raw papaya paste, as it functions as a natural meat tenderizer.
- Allow for an overnight marination period to enhance the flavors..
- Consistently cook by frying over a moderate-low heat on the stovetop.
- Smoke it, Make sure to trap the smoke in the bowl for 3-4 minutes.
- When smoking the Gola Kabab don't use more than one piece of charcoal.
HOW TO STORE GOLA KABAB?
Store the Gola Kababs in an airtight container before freezing. You can freeze them either shaped or unshaped, as they freeze well and can last 2-3 months in the freezer. If refrigerating, you can also keep them in their original form or unshaped.
Alternatively, you can fry the kababs first and then store them in a sealed container. When refrigerated, they retain their flavor and stay fresh for about 3-4 days.
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Let's Make Gola Kababs!!!
Easy Pakistani-Style Pakistani Chicken Gola Kabab
Equipment
- food processors
- wooden skewers
Ingredients
- 1 lbs ground chicken
- ½ medium onion
- 2 tbsp olive oil
- 1 tbsp papaya chunks
- 1 inch ginger
- 6 garlic cloves
- ½ green pepper
- 2 tbsp fried onion store-bought
- 2 tbsp rice flour
Powdered spices
- ½ tsp red chili powder
- ½ tsp red chili flakes
- ¼ tsp Garam Masala powder
- ½ tsp ginger powder
- ⅕ tsp javitri powder
- ⅛ tsp nutmeg powder
- 1 tsp kosher salt or as needed
Smoke
- 1 tbsp oil
- 1 charcoal
Instructions
Food Processor step
- In a food process, add onion, ginger, garlic, green pepper, and papaya chunks.
- Pulse it for 1 minute.
- Add chicken, powdered spices, rice flour, olive oil, salt, and fried onion and pulse it again for 1 minute.
Now Let's Start Making Gola Kababs
- Mix well and smoke it.
- Secure the container with an airtight lid.
- Place it in the refrigerator for at least 7 hours.
- Take it out of the refrigerator and start shaping them.
- Start placing them on the skewers.
- Once it's all shaped and on skewer...
- On a medium-size fry pan or a griddle, on medium heat.
- Add 3 tbsp of olive oil. Let the oil heat up.
- Turn the stove to medium-low heat.
- Place the skewers with the kabab in hot oil.
- Fry the Kabab until it's done on all sides.
- You should see a light brown-golden layer all over the sides of the kababs.
- Once kababs are done.
- Take them out of fry pan or griddle.
- Enjoy with some Green chutney or Green Chutney Raita.
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