Xinjiang kebab spice mix


40g (5tbsp) cumin 10g (2tbsp) Szechuan pepper 12g (2tbsp) chili flakes (Aleppo) 15g (2tbsp) black peppercorns

7g (1tbsp) ginger powder 6g (1tbsp) garlic powder (optional)


Toast everything until fragrant. Cool and grind in a pestle and mortar. Add the powdered spices. Place in a clean glass jar and keep sealed for freshness!

See Chinese cuisine