Step 1: Mince Preparation

1. Use a chopper machine to make a fine mince from the 500 grams of Mutton. If you don’t have a chopper, get the mince done from a butcher, ensuring it is finely ground. Pass the meat through the grinder 2-3 times for the best results.

2. Add the following to the chopper:

Handful of coriander leaves

2-3 green chillies.

2 bread slices

3. Chop these ingredients together until the bread slices and green chillies blend evenly with the meat.

Step 2: Adding Aromatics

1. Add 1 tablespoon of ginger-garlic paste, 2 medium-sized fried onions, and 1 teaspoon of green chilli paste to the mince.

2. Incorporate 2 tablespoons of thick curd. The curd helps keep the kebabs moist and tender but ensures it is thick and free of water. Mix these ingredients thoroughly.

Step 3: Adding Spices

1. To the mixture, add the following:

1 teaspoon salt

1 teaspoon black pepper powder

1 teaspoon red chilli powder

1 teaspoon cumin powder

1 tablespoon coriander powder

1 teaspoon sweet soda (baking soda)

1 tablespoon lemon juice

1 teaspoon garam masala powder

2. If you’re making the kebabs quickly (within 1-2 hours), add 1 tablespoon of kachori powder or papaya paste as a tenderizer. If you don’t have these, let the mince marinate overnight instead of using a tenderizer.

3. Mix all these spices and ingredients into the mince until it becomes smooth and well-combined.

Step 4: Smoking the Mixture

1. Heat a piece of coal until it is red-hot. Place it in a small foil bowl or a hollow in the mince mixture.

2. Add a drop of oil to the coal to generate smoke. Immediately cover the bowl with a lid to trap the smoke. Let it sit for 2 minutes so the smoky flavour infuses into the mince.

3. Remove the coal and add 1 tablespoon of desi ghee for added softness and richness. Mix the mince thoroughly again for 3-4 minutes to enhance binding.

Step 5: Resting the Mixture

1. Cover the bowl and let the mixture rest for 1 hour in the refrigerator. If you are not using a tenderizer, allow the mixture to marinate overnight for the best results.

Shaping the Gola Kebabs

1. Once the mixture is ready, take a small portion of the mince in your hand and press it firmly.

2. Insert a skewer, pencil, or clean straw through the middle. Shape the kebab around it, forming a cylinder approximately 2 inches long and 1 inch wide.

3. Repeat the process with the remaining mince to make all your kebabs.

Cooking the Kebabs

1. Heat 3 tablespoons of oil in a pan. Use just enough oil to coat the bottom as the kebabs will release their own moisture and juices.

2. Add the kebabs to the hot pan one by one. Do not touch or move them for at least 1 minute to ensure their shape firms up.

3. Flip the kebabs gently after a minute and allow them to cook evenly on all sides.

4. Cook on medium-low heat for 8-10 minutes. Overcooking can make the kebabs hard and dry, so keep the cooking time within this range.

5. If you’ve skipped the tenderizer and marinated the kebabs overnight, cook them for 12-13 minutes.

Sizzling Presentation

1. Heat a sizzler plate (or any iron plate) on another stove until it is very hot. This ensures the kebabs retain heat and create a sizzling effect when served.

2. Once the kebabs are cooked, transfer them to the heated sizzler plate and drizzle any remaining oil from the pan on top.

3. Serve the kebabs immediately. The sizzling sound, smoky aroma, and golden-brown exterior will impress everyone.

Try This Also: Methi chicken recipe 

Tips for Success

1. Avoid using the white connective tissue in the meat as it can affect the kebabs’ texture.

2. Use thick curd to maintain the right balance of moisture.

3. For a smoky flavour, do not skip the coal-smoking step.

4. Keep the cooking time precise to ensure juicy, tender kebabs.

5. If you don’t have a sizzler plate, you can serve the kebabs directly from the pan.

These Sizzling Gola Kebabs are juicy, flavorful, and easy to make at home. Whether you use a sizzler plate or not, the smoky aroma and succulent texture of these kebabs are irresistible. Try this recipe today and enjoy a restaurant-style dish in the comfort of your own home. Serve them hot with mint chutney, raita, or naan for a complete meal. If you liked this recipe, don’t forget to share it and subscribe for more delicious recipes.