Kabob Marinade

The kabob marinade can be made ahead of time and stored in an air tight container. Anytime you prepare kabobs you can use 1/2 tsp - 3 tsp of this kabob spice blend to marinate the meat. This recipe goes well with pork, lamb, beef or any other meat.


2 Tbs Whole Cumin
1 Tbs Whole Coriander
1 Tbs Whole Cloves
2 Tbs peppercorn peppers
1 tsp nutmeg
1 tsp cinnamon
1/2 tsp cardamom


  1. Toast cumin, coriander, cloves in an iron skillet over medium heat until toasted, but not burned.
  2. Place toasted spices in a mortar along with peppercorn pepper and grind. I'm old fashioned, so I still use a mortar and pestle to crush my herbs and spices. What can I say? Old habits are hard to break.
  3. Add remaining herbs and mix well.
  4. Place in an airtight glass container. This will keep for 6 months.

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