Homemade spices for shish kebab will always give a head start to the store. They will be brighter and more fragrant, and accordingly, they will affect the taste of meat more noticeably. The composition of such spices can be peeped on the package or make a set at your discretion.
Ingredients
- Black Pepper (peas) – 1 tsp.
- Coriander - 1 tsp.
- Zira - 1/2 tsp.
- Garlic (dried) – 1/2 tsp.
- White pepper - 1 tsp.
- Rosemary (dried) – 1/2 tsp.
Step-by-step cooking recipe
You can grind spices in a mortar or in a small blender chopper. In the second case, you just need to put everything in a container and grind it. In the case of the mortar, everything will go in stages. Pour black pepper, coriander, cumin into a mortar.
Add rosemary, white pepper, dried garlic.
Start rubbing pepper peas and coriander with a pestle, stretching them along the wall of the mortar. If you do everything quickly and intensively, the peas will begin to fly apart. First you need to break them, and only then grind them into powder.
When the peas are crushed, you can accelerate by rubbing large pieces of spices. Most likely, rosemary needles will not be able to grind into dust. Therefore, at the very end, it is better to sift the spices through a sieve.
Store ready-made spices in a tightly closed jar. It is not worth storing for a long time, since the aroma is eroded, and spices can also absorb moisture and get wet. It is better and easier to grind fresh spices if necessary.
