Seekh Kabab Masala - (Pakistan BBQ Spice Mix) - سیخ کباب مصالحہ

Make juicy, flavorful, and smoky seekh kababs just like the ones from Karachi’s famous BBQ spots with this homemade Seekh Kabab Masala. It’s a special spice mix made with freshly roasted and ground ingredients — perfect for chicken, beef, mutton, or lamb kababs.

This masala will instantly enhance your BBQ marinades, giving that authentic Pakistani street-style flavor — spicy, smoky, and irresistibly aromatic!

Watch - Seekh Kabab Recipe

What is Seekh Kabab Masala

Seekh Kabab Masala is a traditional Pakistani spice blend used to marinate minced meat before grilling or BBQ. The word “seekh” means skewer — so this masala is specifically designed for kababs that are shaped on skewers and grilled over flame or charcoal.

Unlike regular kabab masalas, this version is perfectly balanced for seekh kababs — ensuring the right amount of spice, tang, and aroma without overpowering the natural meat flavor.

Why You’ll ❤️ This Recipe

I still remember my mother making all these homemade masala blends in our kitchen — the whole space filled with the aroma of freshly roasted spices. Watching her roast, grind, and mix each ingredient with such care was a comforting ritual of its own. Those simple moments taught me the true joy of cooking with love. Even today, I prefer making my own spice mixes rather than using store-bought ones. There’s something deeply satisfying about knowing your masala is homemade — pure, aromatic, and free from preservatives, just like my mother used to make.

• 100% homemade & preservative-free
• Perfect for all meats — chicken, beef, mutton, or lamb
• Delivers authentic BBQ flavor even if cooked on a pan or in the oven
• Quick to make – ready in just 10 minutes
• Stays fresh for up to 6 months

Main Ingredients

• Cumin Seeds - 1 teaspoon (Zeera  زیرہ)
• Coriander Seeds - ½ Tsp  (Sabut Dhania - ثابت دھنیا)
• Carom Seeds (Ajwain) - ½ Tsp
• Fennel - 1 teaspoon (Saunf - سونف)
• All Spice - 1 tablespoon (Kabab Chini - کباب چینی)
• Star Anise - 1 piece (Badyan ka Phool - بادیان)
• Black Pepper - 2- (Kali Mirch - كالی مرچ)
• Cloves - 7 (laung - لونگ)
• Cinnamon - 3 inches (Darchini- دارچینی)
• Bay leaf - 1 (Taiz Patta - تیز پات)
• Green Cardamom - 8 (Hari Ilaichi - الائچی)
• Black Cardamom - 2 (Bari Illaichi - بڑی الائچی)
• Nutmeg - ½ piece (Jayfal - جائفل)
• Mace - ½ teaspoon (Javitri - جاوتری)
• Salt - ⅓ Tsp
• Black Salt - ⅓ teaspoon (Kala Namak - كالا نمک)
• Red Chili Powder - 1 teaspoon (Pissi Laal Mirch - سرخ مرچ)
• Turmeric Powder 1 teaspoon (Haldi - ہلدی)
• Garlic Powder - 1 teaspoon (Lahsun Powder - لہسن )
• Ginger Powder - ½ teaspoon (Adrak Powder - سونٹھ)
• Mango Powder - ⅓ teaspoon (Amchoor - آمچور)

How to Make Seekh Masala Powder

1. In a Pan, toast cumin seeds (zeera) and Coriander seeds (sabut dhania) on low heat until it gets aromatic.
2. Now put all the ingredients in a grinder and grind to make a fine powder.
3. Seekh kabab masala is ready to use. Store in a jar to use multiple times.

توے پر زیرہ اور ثابت دھنیا ہلکی آنچ پر سیک لیں۔ تمام اجزا کو گراینڈر میں ڈال کر اچھی طرح پیس لیں

Pro Tips: To make soft and juicy kabab, pair this spice mix with green papaya paste to work as a tenderizer.

Pro Tips

• Always use fresh, roasted spices for best aroma.
• For tender kababs, add a little raw papaya paste or meat tenderizer.
• You can also mix in a spoon of gram flour (besan) for better binding.
• If grilling indoors, add a drop of liquid smoke or smoke with a coal piece for authentic flavor.

How To Store Seekh Kabab Masala

Store your Seekh Kabab Masala in an airtight glass jar away from sunlight.

Lasts up to 3 months in pantry or 6 months in refrigerator.

Related Recipes

Explore the best masala recipes that you can easily make at home. All recipes are perfected in my kitchen and have been tested many time with great result. I keep my pantry full with all these homemade spice mix. Check out more masala recipes!

• Pakistani Garam Masala Recipe
• Chaat Masala
• Curry Masala Powder
• Tikka Masala Spice Mix
• Achar Ka Masala
• Nihari Masala
• Baharat (7 spice mix)

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Seekh Kabab Masala (Pakistan BBQ Spice Mix)

Hina

Homemade Seekh Kabab Masala recipe will help you to make quick chicken, beef, and mutton/lamb kebabs. It's an authentic Pakistani BBQ spice blend to store for 6 months. Use as a dry rub, mix in marinade or add in gravy, all works to get the signature flavor of bbq kebab.

5 from 6 votes

Print Recipe Pin Recipe

Prep Time 4 minutes mins

Cook Time 1 minute min

Total Time 5 minutes mins

Course kabab

Cuisine Indian, Pakistani

Servings 4 Persons

Calories 82 kcal

Ingredients

  

1x2x3x

• 1 teaspoon Cumin Seeds Zeera زیرہ
• ½ teaspoon Coriander Seeds Sabut Dhania – ثابت دھنیا
• ½ teaspoon Carom Seeds (Ajwain)
• 1 teaspoon Fennel Saunf – سونف
• 1 tablespoon All Spice Kabab Chini – کباب چینی
• 1 piece Star Anise Badyan ka Phool – بادیان
• 20 pods Black Pepper Kali Mirch – كالی مرچ
• 7 Cloves laung – لونگ
• 3 sticks Cinnamon Darchini- دارچینی (2 inches)
• 1 Bay leaf Taiz Patta – تیز پات
• 8 Green Cardamom Hari Ilaichi – الائچی
• 2 Black Cardamom Bari Illaichi – بڑی الائچی
• ½ piece Nutmeg Jayfal – جائفل
• 5 pieces Mace Javitri – جاوتری
• ⅓ teaspoon Salt
• ⅓ teaspoon Black Salt Kala Namak – كالا نمک
• 1 teaspoon Red Chili Powder Pissi Laal Mirch – سرخ مرچ
• 1 teaspoon Turmeric Powder Haldi – ہلدی
• 1 teaspoon Garlic Powder Lahsun Powder – لہسن
• ½ teaspoon Ginger Powder Adrak Powder – سونٹھ
• ⅓ teaspoon Mango Powder Amchoor – آمچور

Instructions

 

• In a Pan, toast cumin seeds (zeerand Coriander seeds (sabut dhanion low heat until it gets aromatic.
• Now put all the ingredients in a grinder and grind to make a fine powder.
• Seekh kabab masala is ready to use. Store in a jar to use multiple times.
• توے پر زیرہ اور ثابت دھنیا ہلکی آنچ پر سیک لیں۔ تمام اجزا کو گراینڈر میں ڈال کر اچھی طرح پیس لیں

How To Use Seekh Kabab Masala Spice Mix

• In half KG meat, use 1.5 tablespoon seekh kabab masala for a mild taste. If you want strong spices in your kabab, then at 2 to 2.5 tbsp.

  To make the kabab soft and juicy, use raw papaya (kacha pappita) paste for best result. In half KG meat, 1 teaspoon of thick raw papaya paste will be enough for 2 hours marination time.

Video

Notes

Store your Seekh Kabab Masala in an airtight glass jar away from sunlight.

Lasts up to 2 months in pantry or 6 months in refrigerator.

Quick Tips & Suggestions

• Always use fresh, roasted spices for best aroma.
• For tender kababs, add a little raw papaya paste or meat tenderizer.
• You can also mix in a spoon of gram flour (besan) for better binding.
• If grilling indoors, add a drop of liquid smoke or smoke with a coal piece for authentic flavor.

Nutrition

Serving: 50gmsCalories: 82kcal

Keyword seekh kabab masala, seekh kabab spice mix

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