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
- Toast cumin, coriander, cloves in an iron skillet over medium heat until toasted, but not burned.
- 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.
- Add remaining herbs and mix well.
- Place in an airtight glass container. This will keep for 6 months.
Return to Steak Kabobs page.
Return to Kabobs Recipes page.
Return from Kabob Marinade to the home page.