Seekh Kabab Masala

This easy Seekh kabab masala is a flavorful spice blend made with a combination of fresh whole and ground spices that you can mix with aromatics to make juicy Seekh kabobs. I often keep a small jar of the homemade seasoning on hand for quick weeknight meals.

What is Seekh Kabob Masala?

Seekh kabab masala is a flavorful spice blend used to season minced meat, usually beef, mutton, or chicken, before it’s shaped onto skewers and grilled. Store-bought options like Laziza Seekh Kabab Masala or Shan Kabab Masala work well when you’re short on time, but making homemade masala is surprisingly easy and adds so much flavor.

You’ll need a combination of whole and ground spices to make your own seasoning. Lightly toast the whole spices first to deepen their aroma, then grind them to a fine powder and mix with the other spices.

If you enjoy making homemade spice blends like Pakistani garam masala or Slap Ya Mama seasoning, this Seekh kabab masala will become a pantry staple.

Key Ingredients

While store-bought Seekh kabab masala works when you’re in a hurry, homemade masala is a simple way to enhance the flavor and taste of your kababs. Here’s what you need to make it from scratch.

• Whole Spices: Toast coriander seeds, cumin seeds, fennel seeds, and black peppercorns, then grind them into a fine powder for the best flavor.
• Ground Spices: Round out the flavor of the masala by mixing garam masala, kosher salt, Kashmiri chili powder, and red chili powder (cayenne pepper) into the freshly ground whole spices.

Additions and Substitutions

Use this Seekh kabab masala recipe as a starting point and mix and match whole and ground spices until you find the perfect balance.

• Mix up the spices. Toast and add whole cloves, broken bay leaves, a cinnamon stick, black cardamom seeds, or ajwain to switch up the seasoning’s flavor. You can also stir some turmeric or a little pomegranate powder made from dried pomegranate seeds for a slight tang.
• Can I use ground spices to make the masala? Using fresh, whole spices rather than ground spices will give you the best results. Whole spices retain their flavor and aroma, whereas ground spices oxidize over time and lose flavor. If ground spices are all you have, they’ll still work, but nothing compares to the depth and warmth of freshly toasted spices.

How to Make Seekh Kabab Masala

The full recipe with measurements is in the recipe card below.

Step 1: Warm a skillet over medium heat. Add the coriander seeds, cumin seeds, fennel seeds, and black peppercorns. Lightly toast the whole spices for about 5 minutes.

Step 2: Allow the spices to cool, then transfer the whole spices to a spice grinder and process into a fine powder, or grind them by hand with a mortar and pestle.

Step 3: Pour the ground mixture into an airtight container or glass jar, and mix in the ground spices.

Expert Tips

• Use fresh spices. Fresh spices (whole and ground) make all the difference in flavor.
• Toast the whole spices. Lightly toast whole spices in a dry skillet over medium heat until fragrant to deepen their flavor and aroma.

If you enjoy Seekh kabab masala, try more Pakistani-inspired recipes!  

Serving Suggestions 

If you have tried juicy Seekh kebabs and wondered what makes them taste so good, the answer is almost always the masala. A little goes a long way, and 1½ to 2 tablespoons per pound of ground meat is all you need.

The seasoning stores well and works for more than just kabobs. Stir it into lentils, add it to marinades, or sprinkle it over crispy roasted potatoes or vegetables. It’s also a fantastic addition to homemade burger patties, chapli kababs, and meatballs.

Storage

Store the Seekh kabob masala in an airtight container or glass jar to maintain freshness and flavor. Keep the container in a cool, dry place for 4 to 6 weeks.

More Spice Blend Recipes: 

• Chimichurri Seasoning
• Mustard Rib Rub
• Jamaican Jerk Seasoning
• Blackened Seasoning
• Garam Masala Recipe