Kabab Powder - Pakistani Kabab Masala For Chicken, Beef & BBQ
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.
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Servings: 3 Persons
Calories: 39kcal
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
Serving: 25gms | Calories: 39kcal
