Shoarma Spice Mix Recipes

MOST DELICIOUS HOMEMADE SHAWARMA SEASONING

Steps:

• Combine all the ingredients in a bowl or ziplock bag. Store in an airtight container in a cool, dry place.
• To marinate the shawarma meat: you'll need 2 tablespoons olive oil + 1 tablespoon white vinegar + 1/2 teaspoon salt. Allow chicken to marinate for 10-20 minutes and 1 hour to 24 hours for beef. Here's a recipe for my beef shawarma bowls we love to make with this seasoning. And here's one for chicken shawarma wraps.

SHOARMA SPICE MIX

Steps:

• If you have whole spices and the time, dry roast the cumin and coriander seeds in a frying pan for several minutes, let them cool and grind as fine as possible Mix everything together and put in a small jar Shoarma idea for 4: approx 1lb pork, lamb or chicken, cut meat in strips, add 1 tablespoon oil and lemon juice, 1 or 2 teaspoons of the spice mix, add salt to taste, mix and leave for a few hours or overnight.
• If you like add some chopped onion, crushed garlic, chopped chili pepper and a chopped sweet pepper to the meat mix.
• Fry or grill this until done.
• Serve in a wrap or pita bread with a mayonnaise sauce, Tzatziki or try my Yoghurt Chutney (recipe#38562) and add some finely chopped cucumber to it.
• Use for barbecues, marinades and so on.

SHAWARMA SEASONING

Steps:

• Mix garlic powder, black pepper, allspice, nutmeg, cinnamon, cardamom, chili powder, oregano, salt, and cloves together in a bowl.

SHAWARMA SPICE MIX

Steps:

• Combine all spices in a bowl until you have one even color.
• Transfer to an airtight spice jar or container. Store in a cool dark place for up to 3 months.
• Add all the whole spices (not powders) to a frying pan. Toast the spices on low heat for just 3 to 4 minutes until you get a nice aroma of spices. Pro tip - roasting the spices will add another dimension of flavor but watch carefully as they can burn easily
• Remove from heat and let cool completely.Pro tip - It is important that the spices cool otherwise the heat will produce steam in the spice grinder which will reduce the shelflife of the spice mix.
• Add all the whole spices and powders to a spice grinder and blend until you have a smooth spice mix. Pro tip - blend in short burst, stirring as needed to prevent to prevent
• Transfer to an airtight spice jar or container. Store in a cool dark place for up to 6 months.