Kofta kabab spice mix is a homemade seasoning blend made with coriander seeds, cumin seeds, black peppercorns, allspice, cardamom seeds, and turmeric. It’s quick and works well for gluten-free cooking, especially when you want an easy way to season koftas, grilled chicken, or fish. Unlike store-bought kofta seasonings that can be inconsistent (and vary a lot by region), this version uses just 6 whole spices you grind fresh, so you get maximum aroma, total ingredient control, and a blend you can store for months.
This is the recipe I use to make a homemade gluten-free kafta kabab spice mix. These recipes vary by region and by taste so it’s entirely possible yours contains different ingredients. But over the years, this is what I tend to mix up for ours, and we like it a lot. So I thought I’d share it with you. Making it at home ensures it’s gluten-free and that you can control exactly what goes into it.
What Else Is It Called?
It is also possible you spell this as kufta, or kafta, or that you call this a koobideh kabab spice mix. As far as I’m concerned, it’s all good. Call it what you want. Just make this version of the kofta kabab spice mix, and enjoy it!
What Do You Need To Make Kofta Seasoning?
- 1 TBSP Coriander Seeds - Add a warm, citrusy, and slightly sweet flavor that forms the backbone of many Middle Eastern spice mixes. They brighten the blend and balance the richness of the meat.
- 1 TBSP Cumin Seeds - Provide earthy, nutty, and slightly smoky notes. Cumin enhances depth and gives kofta its signature savory warmth.
- 1 TSP Whole Black Peppercorns - Bring sharp heat and pungency. When freshly ground, they add a vibrant kick that balances the other spices.
- 1 TSP Allspice - Despite its name, allspice is a single berry with flavors reminiscent of cinnamon, nutmeg, and cloves. It contributes warmth, sweetness, and a subtle hint of spice.
- 1/2 TSP Cardamom Seed - Add a fragrant, floral sweetness with a touch of minty freshness. Cardamom elevates the blend, making it more aromatic and complex.
- 1/2 TSP Turmeric - Provides an earthy, slightly bitter undertone while also giving the blend a rich golden color. It rounds out the flavors and adds depth to the overall mix.
How To Make Homemade Kafta Kabab Spice
- Grind the spices. Using a coffee grinder, grind all seeds together until a fine powder has formed. I find it helpful to shake the grinder about like a mad woman, so the powders don’t stick under the blades.
- Use or store. Use your homemade spice blend in your favorite dishes and store the rest in an airtight container for up to 6 months.
Tips And Tricks
Creating your own kofta spice blend at home is simple, but a few smart techniques will help you get the freshest, most flavorful mix every time.
- Grind in small batches. Freshly ground spices release stronger aromas, so only grind what you need for a few weeks at a time.
- Use a spice grinder or mortar and pestle. A dedicated spice grinder gives you a fine, even texture, while a mortar and pestle lets you control coarseness for more rustic blends.
- Balance to taste. If you prefer a stronger earthy flavor, increase cumin slightly; for more brightness, add extra coriander.
Variations
One of the best things about making your own kofta spice blend is how easily you can adjust it to suit your taste or the dish you’re making. Here are a few ideas to inspire your own custom mix:
- Mild - Reduce or omit the black pepper and add a little extra coriander for a gentler, more citrusy profile that’s kid-friendly and less spicy.
- Spicy - Increase the black pepper or add dried chili flakes or cayenne for a bold, fiery kick that pairs well with grilled kofta kebabs.
- Aromatic - Boost the cardamom and allspice for a sweeter, more fragrant blend that highlights Middle Eastern and North African flavor traditions.
How Long Does It Last?
Kofta spice blend, like most homemade spice mixes, can last for up to 6 months when stored properly. To keep it fresh, transfer the blend to an airtight container and store it in a cool, dark place away from heat, light, and moisture.
Whole spices such as coriander, cumin, and peppercorns retain their flavor longer than pre-ground spices, so if you toast and grind them fresh, your blend will stay more aromatic.
Over time, the flavors may mellow, but the mix will still be safe to use; it just won’t be as bold or vibrant.
For this homemade kofta kabab spice mix blend, use 1 to 1½ tablespoons per 1 pound of ground meat as a solid starting point (go closer to 1 Tbsp for chicken/turkey or milder flavor, and 1½ Tbsp for lamb/beef or a more restaurant-style kofta taste).
Yes, kofta spice mix for chicken or turkey works really well. Because poultry is milder (and turkey can dry out), start with about 1 tablespoon of kofta kebab seasoning per pound, then adjust after you cook a small test patty. For the best flavor, let the seasoned meat rest 10–15 minutes so the spices hydrate, and avoid overcooking so your chicken kofta or turkey kofta stays juicy.
No, kofta seasoning isn’t the same as garam masala, though they can overlap. A kofta kabab spice mix is typically built to season ground meat for kebabs, leaning savory and peppery with spices like cumin and coriander, while garam masala is a broader, more “warming” Indian finishing blend that usually emphasizes spices like cardamom, cinnamon, cloves, and nutmeg. In a pinch you can use garam masala as part of a kofta kebab seasoning blend, but it’s best mixed with cumin/coriander so your kofta still tastes like classic kebab seasoning rather than a curry-forward profile.
If you need a substitute for cardamom in a kofta kabab spice mix, use a small amount of cinnamon (warm sweetness) plus a little ginger or extra black pepper for bite. For an allspice substitute, use a pinch of cinnamon + clove (or nutmeg) to mimic that “all-in-one” warm spice note. Keep the swap light. Start with about ½ the amount the recipe calls for, so your homemade kofta kebab seasoning blend stays savory and doesn’t turn dessert-warm.
Want To Make More Homemade Spice Blends?
- Homemade Garam Masala
- Berbere Spice
- Shawarma Spice Mix
- Cajun Spice Mix
- Ras El Hanout
Homemade Kafta Kabab Spice Mix Recipe | Easy Kofta Seasoning Blend
Equipment
- OVAL MEASURING SPOONS
- Coffee Grinder
Ingredients
- ▢ 1 tablespoon ( 1 tablespoon ) Coriander Seeds
- ▢ 1 tablespoon ( 1 tablespoon ) cumin seeds
- ▢ 1 teaspoon ( 1 teaspoon ) Whole Black Peppercorns
- ▢ 1 teaspoon ( 1 teaspoon ) Allspice
- ▢ 1/2 teaspoon ( 0.5 teaspoon ) Cardamom Seeds
- ▢ 1/2 teaspoon ( 0.5 teaspoon ) Turmeric
Instructions
- Using a coffee grinder, grind all seeds together until a fine powder has formed. I find it helpful to shake the grinder about like a mad woman, so the powders don’t stick under the blades.
- This makes a batch large enough to season 2 pounds of ground meat, or about 3.5-4 tablespoons worth.
- Use to make these airfryer or oven kofta kababs
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Homemade Kafta Kabab Spice Mix Recipe | Easy Kofta Seasoning Blend
Ingredients
- 1 tablespoon Coriander Seeds
- 1 tablespoon cumin seeds
- 1 teaspoon Whole Black Peppercorns
- 1 teaspoon Allspice
- 1/2 teaspoon Cardamom Seeds
- 1/2 teaspoon Turmeric
Instructions
- Using a coffee grinder, grind all seeds together until a fine powder has formed. I find it helpful to shake the grinder about like a mad woman, so the powders don’t stick under the blades.
- This makes a batch large enough to season 2 pounds of ground meat, or about 3.5-4 tablespoons worth.
- Use to make these airfryer or oven kofta kababs
Homemade Kafta Kabab Spice Mix Recipe | Easy Kofta Seasoning Blend
Instant Pot or Pressure Cooker Keto Chinese Braised spareribs are meaty little ribs with a great, rich, deep flavor. These are ribs braised in a deep, dark flavorful black bean sauce that coats the ribs with umami goodness. Super easy dump and cook recipes for your Instant Pot or pressure cooker.
You know those steamed Chinese dim sum spare ribs in black bean sauce? Yeah, these aren’t those. Those are steamed spareribs, these are braised spareribs.
To make Chinese braised spareribs, I used the very same ingredients that you would use for steamed ribs–except I cooked the ribs directly in the liquid rather than steaming them. So the ribs were coated with the sauce.
These do NOT taste like the steamed ribs so please don’t expect that. There’s a similar dish of braised spareribs made in a clay pot.
But let’s be honest, I basically threw things in that I thought would taste good–and they did. So I do hope you try them.
By the way, if you want to make braised spareribs in a different style, try the Korean-Style galbijjim recipe here.
And if you’re looking for more delicious rib recipes, you have got to try my Keto Air Fryer Chinese-Style Spareribs or my Instant Pot Beef Short Ribs !
EQUIPMENT YOU MAY NEED TO MAKE THIS INSTANT POT PRESSURE COOKER CHINESE BRAISED SPARERIBS:
- Instant Pot Mini Duo, or Instant pot 6 quarts , or Instant Pot 8 Quarts
- Measuring Cups
- My favorite Cutting Board
- Good set of Kitchen Knives
Want MoreKeto Recipes?
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- Low Carb Beef Stroganoff - Comfort food and Keto? Yes, it’s true!
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- Ethiopian Beef Stew - You won’t believe how much flavor is packed into such a simple dish.
- Beef Rendang - Fall apart tender meat in less than an hour!
- Kheema Meatloaf - The perfect solution for the days you’re craving Indian food but are short on ingredients.
- Kimchi Beef Stew - An easy pour and cook recipe full of umami flavors.
- Bulgogi Burgers - Put your air fryer to work with this fun twist on burgers!
- Corned Beef and Cabbage - A classic done in a fraction of the time.
- Indian Beef Curry - Done in less than an hour and so good you’ll wonder why you haven’t made it before!
Instant pot Chinese steamed Ribs
Ingredients
For Pressure Cooking
- ▢ 1 tablespoon ( 1 tablespoon ) Oil
- ▢ 1 tablespoon ( 1 tablespoon ) Minced Garlic
- ▢ 1 tablespoon ( 1 tablespoon ) Minced Ginger
- ▢ 2 tablespoons ( 2 tablespoons ) Black Bean Garlic Sauce
- ▢ 1 tablespoon ( 1 tablespoon ) Shaoxing Wine
- ▢ 1 tablespoon ( 1 tablespoon ) dark soy sauce
- ▢ 1 tablespoon ( 1 tablespoon ) Agave nectar
- ▢ 1/4 cup ( 62.5 ml ) Water
- ▢ 1.5 pounds ( 680.39 g ) pork spareribs , cut into small pieces
For Finishing
- ▢ 1 teaspoon ( 1 tablespoon ) Sesame Oil , Optional
- ▢ 1/4 cup ( 25 g ) Chopped Green Scallions
Instructions
- Turn your Instant Pot on Sauté and when it is hot, add the oil.
- Once the oil is hot, add minced garlic and ginger and sauté for 30 seconds.
- Add black bean sauce, wine, soy sauce, agave nectar or honey, and water, and mix well. Pour in the spareribs and stir to coat them with the sauce.
- Close the lid and cook on high pressure for 15 minutes. Once it is finished cooking, let the pot sit undisturbed for 10 minutes and then release all remaining pressure.
- Using a slotted spoon, remove the ribs and some of the intact black beans from the pot to a serving tray.
- Mix in the sesame oil if using, sprinkle with green onions, and serve.
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WATCH THE VIDEO FOR HOW TO MAKE THESE EASY INSTANT POT CHINESE BRAISED SPARERIBS
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Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
