Meat Love: Seekh Kabab, Gola Kabab & Kofta


Meat kabab is a very much loved food item in Pakistan. No dinner or tea party is complete without a platter of yummy kabab. There are so many varieties of kabab and a hundred different ways to make and present them!

We Pakistanis are meat lovers and there are no second opinions about it! And to make things easier, many food businesses have introduced readymade frozen kababs that you just have to fry at home and you are done! From local to nationwide brand there are endless choices. Having said that, nothing beats homemade food!

My mom used to make kababs at home when we were kids. I still remember the aroma and taste of those delicious kababs. But then with passing times we got switced to frozen meat items because we thought that we had better things to do then spend time in the kitchen πŸ™‚ Ever since I started writing this blog I had kababs on top of my cooking list. And finally, I have accomplished the task and I pesent to you some yummy kababs recipes!

I started with a basic mince and then with a few variations I ended up with three different kababs. You can get creative and add your own twist as well! I like simple and tasty with minimum ingredients so here is my recipe for seekh kabab, gola kabab and kofta.

Basic mince ingredients:

Any minced meat with some fat (lamb/mutton/beef) 1.5 kg
Salt 3 tsp salt
Red chilli powder 3.5 tsp
Ground zeera 4 tsp
Garam masala powder 3 tsp,
Ginger garlic chopped 4 tbs
Bread slices 1.5 crumbed in processor
Eggs 2

Mix these ingredients well. Your basic mince is ready to be made into three different types of kabab!



  • Separate about 1/3 part mince and put 2 tsp sesame seeds.


  • Mix and make balls. Place on a plastic sheet. Your koftas are done!


Seekh kabab

  • Β Put about half a cup of the mince in processor together with 4 green chillies, chunks of 2 medium onions, half a slice of bread and coarse grind.


  • Mix this back to the spiced mince alongwith 1/3 cup fresh coriander. Your seekh kabab mince is ready. Use half of it to make seekh kabab and half to make gola kabab.


  • Take a hand full of mince and make an elongated kabab. Insert a metal skewer or if u don’t have that u can use a pencil too.


  • Use your hands to shape it like seekh kabab.


  • When done slide it off the skewer gently onto a plate with plastic sheet. Seekh kababs ready!


  • 1.5 kg minced meat resulted in exactly the same count as you can see in the finished items pictures!


Gola Kabab

These are also called as kafta kabab. Recipe is exactly the same as that of seekh kabab. Difference is in size only. They are half the size of seekh kabab and you can make these without a skewer. Just take a handful of mince and shape them as elongated balls. Done!



Its better to freeze the kababs before frying because fresh ones are soft and a little difficult to handle. If you are an expert you can fry the fresh ones as well πŸ™‚

Kofta & Egg Curry

Okay! I am going to take this opportunity to share a curry recipe for the koftas I just made! Its an easy and simple version. Hope you would like it!

  • Shallow fry koftas from all sides in a non stick pan and leave aside.


  • Fry sliced onions until light golden brown. Then add some ginger garlic chopped and fry for a minute. Add salt, red chilli powder and turmeric powder. Add a little water and put the lid on over low heat. Cook until onions get soft and mashed up.


  • Now add some yogurt and fried koftas. Cook for a few minutes.


  • Then add some water depending on how much you want your gravy. Leave to simmer on low heat for a few minutes until the oil comes on top.


  • Boil eggs and add the halves after puting kofta curry in the serving dish. Garnish with fresh coriander. Enjoy with chapati or rice!



18 thoughts on “Meat Love: Seekh Kabab, Gola Kabab & Kofta

  1. Loved your step by step pictures! Completely agree with you – although frozen foods can be life savers at times, there is nothing like making everything from scratch at home πŸ™‚


    1. Thank you for liking my recipe! I never use the golden bread crumbs in this recipe. I normally use golden breadcrumbs as last coating for frying rolls, cutlets etc and most of the times I dry roast these fresh breadcrumbs in nonstick pan and voila! I get golden ones!


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