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This is a simple masala powder recipe for making delicious Seekh kebab at home.
Just add this Seekh Kebab spice powder, some ginger garlic paste, salt, chili powder, fried onion and papaya paste to mutton mince and make delicious kebab out of it.
This recipe will suffice for at least 2.5 kg of mutton which means if you are making Seekh kebabs of just half kg mutton ( like I do 😀😀) then, this fragrant spice powder will serve you at least 4-5 times.
Store this masala powder in an air tight jar in the refrigerator.
I recommend roasting the spices slightly and then pounding these in a mortar and pestle ( these can be ground in the mixie as well but it’s a different beautiful thing in pounding the spices and getting a slightly coarse texture)
- Cumin Seeds/jeera – 1 tsp
- Coriander Seeds/dhaniya – 1 tsp
- Carom Seeds (Ajwain) – 1/2 tsp
- Fennel/ Saunf-1 tsp
- Cubeb/all Spice/Kabab Chini- 1tbsp (do not skip this)
- Star Anise/chakri phool – 1 piece
- Black Pepper/ Kali mirchi- 2-3 tsp
- Cloves/Laung – 6-7
- Cinnamon/Dalchini – 3 inch long
- Bay leaf/Tej patta – 1
- Green Cardamom/chhoti Elaichi – 8
- Black Cardamom/badi elaichi – 2
- Nutmeg/jaiphal – 1/4 piece
- Mace/javitri – 2-3 blades
Powders to be added to the above whole spices after grinding:
- Salt – 1/3 tsp
- Black Salt – 1/3 tsp
- Red Chili Powder – 1 tsp
- Turmeric Powder 1 tsp
- Garlic Powder – 1 tsp
- Ginger Powder/sonth– 1/2 tsp
- Mango Powder/ Amchoor-1/3 tsp
Roast all the whole spices on a thick tawa on low flame until the spices are fragrant, around 4-5 minutes. Take care not to burn the spices.
Pound these roasted spices in a mortar and pestle or grind in a mixie.
Add all the powders (salts, chili, amchoor etc) to the pounded spices and mix well.
Use atleast a tbsp (slightly more if you like garam masala) in half kg Mutton mince for seekh kebab.
Add 1 tbsp ginger garlic paste, 1 tsp haldi, salt to taste, red chili powder to taste, 2 tsp dhania powder, 1-2 tsp papaya paste, chopped green chillies, 2 tbsp fried brown crushed onion and 1tbsp of Seekh kebab masala powder to half kg mince mutton. Mix well and let it rest for an hour or two.
Add one grated onion (excess onion juice removed) and a tbsp of roasted besan/gram flour.
Make the seekhs on skewers ( soak the skewers in water if using wooden skewers) or make small cylindrical rolls and fry on a thick tawa. Keep basting with oil until the kebabs are cooked thoroughly.
A detailed step by step tutorial of making Seekh Kebab will be posted soon with tips and tricks 🙂
Do you make kebabs? What other spices are added and what other variations are made ? Do let me know in the comments section.
If you happen to try this recipe, please do not forget to tag me on facebook as @shaheenReviews and on Instagram @shine2308