Shawarma Spice

Shawarma Spice is the warm, aromatic seasoning used across Middle Eastern cooking to flavour sliced and marinated meats. It is deep red-gold in the jar and smells of paprika and cumin first, with the sweet-spice notes of clove and cinnamon coming through underneath.

Paprika brings colour and mild smokiness, cumin earthy depth and coriander a light citrus note. Cayenne adds a touch of heat, ginger brightness and a subtle kick, turmeric its golden colour and gentle bitterness, and cloves and cinnamon round the mix out with warm, sweet-spice undertones.

How to use it

Use it for chicken, beef or lamb shawarma, whether cooked on a grill, in the oven or on a stovetop, and on roasted vegetables, rice dishes, marinades and homemade wraps. Allow two tablespoons per kilo of meat. The technique tip: mix it with yoghurt, lemon juice and a little oil rather than dry-rubbing it, and marinate overnight. The acid tenderises the meat and the fat carries the paprika and turmeric, so you get an even colour and the edges char instead of the spices burning off.

The shaker jar

The jar option is packed in a clear 8 oz shaker jar made from lightweight, food-safe PET, so the colour and texture of the blend are visible at a glance. The flip-top cap opens to a three-hole sifter for an even sprinkle straight over the pan, the grill or the plate, and closes again with a simple press. A pressure-sensitive liner seals the jar until first use, and the fitted cap keeps the blend fresh between uses. When a recipe calls for a measured spoonful, simply unscrew the cap; the wide mouth takes a teaspoon with ease. Once empty, the jar is easy to refill with your next Ameen blend and makes a practical home for dried herbs, chilli flakes, sesame seeds or homemade rubs. Hand wash only.

Details

Also known as

Shawarma Seasoning, Middle Eastern Shawarma Blend, Arabic Shawarma Spice, شاورما