- Beef Mince : 500 gm
- National Ginger Paste : 1 teaspoon
- National Garlic Paste : 1 teaspoon
- Raw Papaya Paste : 1 tablespoon
- Dried Ginger Powder (Sonth) : 1/2 teaspoon
- Star Anise Powder : a pinch
- Pepper Long (Pipali) Powder : 1/2 teaspoon
- National Seekh Kabab Masala : 1/2 packet
- National Chili Powder : 1/2 teaspoon
- Zarda/ Orange Food Color : 1/4 teaspoon
- Fried Onion (crushed) : 4 tablespoons
- Ghee (clarified butter) : 2 tablespoons
- Vinegar : 1 tablespoon
- Oil for brushing/frying
- Charcoal for koyle-ka-dum : 1 inch piece
In a mixing bowl combine minced beef, National Ginger Paste, National Garlic Paste, raw papaya paste, dried ginger powder, star anise powder, pepper long powder, food colour, National Chili Powder, and National Seekh kabab Masala. Mix all the ingredients using your hands for 5 minutes so it is perfectly amalgamated.
Now using a food processor combine the beef mince mixture with fried onions, ghee, and vinegar to make a smooth mixture.
Marinate in the refrigerator for 30 minutes.
Divide equally into small balls. Wet your palm with water and wrap the balls onto a half inch wide skewer, giving it the distinctive shape of a gola kabab.
Grill on the barbecue, rotating the skewers, till the meat browns. Takes around 6-7 minutes.
Serve with hot parathas, sliced onions and raita.
Alternate Stove-top Method
Prepare the beef mixture and marinade as above. Before keeping in the refrigerator give it koyle-ka-dum. Cover and refrigerate for 30 minutes.
Make small oval-shaped balls. Poke a hole in the center using your thumb.
Heat a wider pot on medium heat and add a little oil. Place only a few kababs at a time and cook whilst shaking the pan gently, to ensure even cooking on all sides.