This quick and simple 8-ingredient Kabab powder is a genuine homemade Pakistani kabab masala suitable for chicken, mutton, beef, and barbecue. It's the perfect spice blend that can be stored for up to 6 months.
Bring the rich, smoky taste of Pakistani BBQ into your home kitchen with this homemade kabab powder — a perfect blend of freshly roasted and ground spices that give your kebabs their authentic restaurant-style flavor. Whether you’re making chicken kabab, mutton gola kabab, beef chapli kabab, or BBQ skewers, this all-purpose kabab masala enhances flavor, tenderness, and aroma every time.
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What is Kabab Powder?
Kabab powder, or kabab masala, is a traditional Pakistani spice blend used to flavor various meat kebabs. It combines roasted whole spices and ground powders to bring warmth, smokiness, and depth to any kebab recipe. Unlike store-bought versions, this homemade kabab masala has no preservatives — just pure, freshly ground flavor.
Why You’ll Love This Recipe
- 100% homemade & preservative-free
- Works with chicken, beef, mutton, or lamb
- One blend for all types of kababs — gola, seekh, keema, bihari, or other types of red masala kabab.
- Stays fresh up to 6 months in an airtight jar
- Perfect balance of heat, aroma, and color
Ingredients
- Cumin Seeds (Zeera) - 1 Tsp
- Whole Red Pepper (Sabut Laal Mirch) - 8
- Coriander Seeds (Sabut Dhania) - 1 Tsp
- Gram Flour (Besan) - 1 Tbsp
- Garam Masala Powder - 2 Tsp
- Red Chili Powder (Laal Mirch) - 1 Tsp
- Coriander Powder - 1 Tsp
- Black Pepper Powder (Pisi Kali Mirch) - ½ Tsp
How to Make Kabab Masala Powder
RoastThe Spices
- In a pan, toast cumin, coriander seeds, whole red chilies until it get aromatic.
- Make sure the temperature of pan should be medium otherwise the spices will burn.
- As the spices get aromatic, take it out and keep on side.
- Now in the same pan, roast the gram flour (besan) on low heat until it shows the slight brown color and gets aromatic.
Blend The Spices
- In a grinder, add roasted cumin, coriander, whole red chilies, roasted gram flour, garam masala powder, red chili powder, coriander powder, and black pepper powder.
- Grind the spices to make a fine powder.
Kabab Masala Powder is ready to use. Immediately shift the ground spices in airtight jar to preserve the blending aroma.
You can add 1.5 tablespoon masala of this kabab masala in ½ kg meat (Chicken, mutton, beef, fish). Simply multiply the quantity as per your requirements.
How to Use Kabab Powder
You can add 1½ tablespoons of this masala per 500g of minced meat along with ginger-garlic paste, salt, and oil.
Perfect for:
- Seekh Kabab
- Gola Kabab
- Chapli Kabab
- Kaccha Keema Kabab
- BBQ Marinades & Grilled Skewers
Expert Tips
- Always use whole spices for roasting — it enhances flavor and shelf life.
- Avoid over-roasting; it can make the masala bitter.
- Add a pinch of raw papaya paste when marinating kababs for extra tenderness.
- Store in airtight jars away from direct sunlight to retain aroma.
How to Store Kabab Powder For 6 Months
- This kabab powder stays fresh for up to 6 months if stored in a dry, airtight container. For longer shelf life, you can refrigerate it.
- Don't place the jar in freezer.
- At room temperature, the spice life reduced to 2 months.
- Always use dry spoon to take out. Wet spoon may add fungus.
- Avoid direct exposure to sun.
- Always use freshly roasted spices for smoky, flavorful kebabs every time.
How To Use For Chicken Kabab?
Yes, you can use this kabab masala to make delicious chicken kabab.
In a ½ kg boneless chicken, use 1.5 tablespoon of this kabab powder. Use it as a dry rub or mix it with yogurt. If you want velvety kabab then add 1 teaspoon of raw papaya paste to make tender and juicy kabab. Marinate for 2 hours and cook on pan, oven, airfryer or on charcoal to get the best taste. Simple and easy spice mix for kabab lovers to keep in your refrigerator to make quick kebabs.
Related Recipes
Here is the complete list of masala recipes to find the best spice mix for your recipe.
- Seekh Kabab Masala
- Nihari Masala
- Chaat Masala
- Garam Masala
- Achar Ka Masala
- Pakistani biryani masala
- Tikka Masala Spice Mix
Kabab Powder - Pakistani Kabab Masala For Chicken, Beef & BBQ
Equipment
- Pan
- Grinder
Ingredients
- 1 teaspoon Cumin Zeera
- 8 Whole Red Pepper Sabut Laal Mirch
- 1 teaspoon Coriander Seeds Sabut Dhania
- 1 tablespoon Gram Flour Besan
- 2 teaspoon Garam Masala Powder
- 1 teaspoon Red Chili Powder Laal Mirch – 1 Tsp
- 1 teaspoon Coriander Powder Pisa Dhania
- ½ teaspoon Black Pepper Powder Pisi Kali Mirch
Instructions
Roasting Spices
- In a pan, toast cumin, coriander seeds, whole red chilies until it get aromatic. Make sure the temperature of pan should be medium.
- Now roast the gram flour (besan) on low heat until it shows the slight brown color and gets aromatic.
Blend The Spices
- Now in the grinder jar, add toasted cumin, coriander, whole red chilies, roasted gram flour, garam masala powder, red chili powder, coriander powder, and black pepper.
- Grind the spices to make a fine powder.
- Kabab Masala Powder is ready
How To Use
- You can add 1.5 tablespoon of this kabab masala in ½ kg meat (Chicken, mutton, beef, fish).
- Multiply the quantity as per your requirements.
Video
Notes
- Clean the spices and roast on slow heat.
- Make sure the spices are dry.
- Roast till the spices become aromatic.
- Don't roast for a long time.
- Blend to make a fine powder.
- Keep the kabab powder in a cool place
- Shelf life (room temperature: 30°C): 2 months
- Life in a refrigerator: 6 months.
Nutrition
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Hinz
Make homemade kabab powder. An easy recipe to make tasty and delicious kabab at home. It will be ready in 5 minutes.