Meerath Kay Gola Kabab Recipe

Ingredients

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

Method
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.