Shawarma Spice Blend
Use this favourite Middle Eastern street food flavour, made with cumin, cinnamon, black pepper and more, on chicken, beef and lamb before grilling or roasting. Also great in spiced sweet treats like cake and cookies.
Use this favorite Middle Eastern street food flavor, made with cumin, cinnamon, black pepper and more, on chicken, beef, and lamb before grilling or roasting. Also great in spiced sweet treats like cake and cookies.
Most Shawarmas use some version of beef, chicken, goat, lamb, turkey or mixed meats. Throughout the Middle East these meats are placed on a stick or skewer and cooked on a vertical spit, traditionally over a wood flame, nowadays gas is also common, and often cook for as long as a full day (the Middle Eastern version of low and slow).
In the markets of Lebanon and Syria these are served on flatbreads instead of pitas. In Europe they may be served on French bread rolls. Shawarmas are eaten with tabbouleh, fattoush, pickles, tomato and cucumber. Dressings or toppings may include hummus, tahini, Amba sauce, flavored vinegar (with spices such as cardamom, cinnamon, and nutmeg).
- 2 tablespoons Coriander, Ground
- 1 teaspoon Allspice, Ground
- 1 teaspoon Cinnamon, Ground
- 1 teaspoon Cumin, Ground
- 1/2 teaspoon Ginger, Ground
- 1/2 teaspoon Turmeric, Ground
- 1/4 teaspoon Black Pepper, Ground