Jazaa Shahi Seekh Kebab 100g (2 x 50g)
Jazaa Shahi Seekh Kebab Recipe and Seasoning Mix blends cumin, coriander, paprika, garam masala and chilli powder into the spice profile North Indian-style seekh kebab is known for. It comes as two 50g sachets rather than one larger pack, so you can season a smaller batch without opening a full bag at once.
How to use it
Mix one sachet into minced beef, lamb or chicken with a little oil and your usual binding ingredients, then mould the mixture onto skewers in the traditional cylindrical shape and grill or barbecue until charred at the edges. Save the second sachet for next time, or double up for a bigger gathering.
Specs
Brand: Jazaa
Size: 100g (2 x 50g sachets)
Use: Spice mix for skewered minced meat kebabs (seekh kebab)
Key ingredients: Cumin, coriander, paprika, garam masala, chilli powder.
Storage: Store in a cool, dry place
Got the mince ready? Add this to your order for skewer-ready seekh kebab tonight, same-day delivery in Bury or fast UK-wide shipping from First Choice Store.
Description
Jazaa Shahi Seekh Kebab Recipe and Seasoning Mix blends cumin, coriander, paprika, garam masala and chilli powder into the spice profile North Indian-style seekh kebab is known for. It comes as two 50g sachets rather than one larger pack, so you can season a smaller batch without opening a full bag at once.
How to use it
Mix one sachet into minced beef, lamb or chicken with a little oil and your usual binding ingredients, then mould the mixture onto skewers in the traditional cylindrical shape and grill or barbecue until charred at the edges. Save the second sachet for next time, or double up for a bigger gathering.
Specs
Brand: Jazaa
Size: 100g (2 x 50g sachets)
Use: Spice mix for skewered minced meat kebabs (seekh kebab)
Key ingredients: Cumin, coriander, paprika, garam masala, chilli powder.
Storage: Store in a cool, dry place
Got the mince ready? Add this to your order for skewer-ready seekh kebab tonight, same-day delivery in Bury or fast UK-wide shipping from First Choice Store.
