KEBAB MASALA

This kebab masala can be used in any kebabs you make but it was created for this recipe for the Seasonal Spring Sheesh Kebabs.

This blend is inspired by the kebabs I used to eat by the roadsides in Karachi. They’d always have this hauntingly smoky, intensely aromatic masala in them. You can make a batch of this and bottle it up for about 3 weeks. Use soon, the aromas aren’t that strong after a few weeks in a jar.

Sumayya’s Kebab Masala

6 star anise

3 dried bay leaves

1/2 tsp carom seeds (ajwain)

2 tsp cumin seeds

2 tsp coriander seeds

1 tsp black peppercorn

2 tsp dried mango powder (amchoor)

10 green cardamom pods

Dry roast all the spices together - see this video for technique. Cool and grind. Keep in an airtight jar in a cool place and use within 4 weeks.