Gola Kebab
Small, soft ovals with a firm centre.
- Marinade
- 1 to 4 hours
- Prep + cook
- 30 + 14 min
- Safe temp
- 71°C
- Yield
- 1 kg beef, about 20 small kebabs
Gola kebab uses finely minced beef shaped into small rounded ovals. A modest amount of roasted gram flour binds the mixture while onion, chilli and warm spices keep it savoury. Gentle handling preserves softness without leaving the centre undercooked.
Method
- 1
Mix cold minced beef with squeezed onion, gram flour, ginger, garlic, chilli, coriander, spices and salt. Knead for 2 minutes until tacky.
- 2
Cover and refrigerate for 1 to 4 hours. Keep the oil aside for cooking.
- 3
With lightly oiled hands, shape about 20 small ovals no thicker than 3 cm. Keep formed kebabs refrigerated while heating the pan or grill.
- 4
Cook on an oiled grill plate or heavy frying pan over medium heat, turning gently, for about 10 to 14 minutes.
- 5
Probe several kebabs sideways into the centre. Continue cooking until they reach 71°C.
- 6
Serve hot. If freezing raw shaped kebabs, thaw in the refrigerator before cooking and verify the same centre temperature.
71°C
Safe internal temperature
All minced beef must reach 71°C in the centre. Browning outside or clear juices do not establish safety. Times above are estimates; a probe thermometer is the only reliable check.
USDA safe temperature chartPitmaster notes
- Squeeze onion thoroughly; loose onion juice makes the mixture collapse.
- Keep mince cold and use moderate heat so the centre cooks before the surface burns.
- A grill plate is more forgiving than a wide open grate for small soft kebabs.
On the table
- Paratha
- Green chutney
- Sliced onion
Questions people ask
How are gola kebabs different from seekh kebabs?
Gola kebabs are small round or oval portions, while seekh kebabs are formed along skewers. Both use mince and require a fully cooked centre.
Why do my gola kebabs fall apart?
Excess onion water, warm mince or insufficient mixing can weaken the mixture. Squeeze the onion, chill the mixture and shape small, even kebabs.
Can the centre stay pink?
Colour is not a reliable safety test. Use a thermometer and cook minced beef to 71°C in the centre, regardless of colour.
