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.

Details

Also known as

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