Seekh Kabab Masala (Pakistan BBQ Spice Mix)
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.
Print
Pin
Servings: 4 Persons
Calories: 82kcal
Ingredients
- 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: 50gms | Calories: 82kcal
