Shawarma Spice

This is a spice blend that is very enticing, it combines warm spices (in North America thought of as baking spice) with savory spices to make a very interesting aroma. The use of warm spices in cooking is common in many cultures. The blend is middle eastern in origin probably leaning towards Lebanon. Looking at the ingredients it looks like a variation of a Moroccan blend called Ras el Hanout. Ras el Hanout roughly means “top of the shop”. It was the best of all ingredients to be sold to the highest quality clients.

Luckily, our shawarma blend does not have near so many components. I simplified the recipe a bit, so there is not an 1/8 of this or 1/4 of that. except for the cloves which will overpower if used indiscriminately. Shawarma spice can be used on chicken, beef, or lamb as part of a seasoning marinade.

Shawarma Spice

1 tbsp Allspice

1 tsp Cinnamom

1 tsp Ginger

1/2 tsp Ground Cloves

1 tspCumin

1 tsp Coriander

1 tsp Cardamom

1 tsp Paprika (smoked paprika works nicely if you have it)

1 tsp Chili powder

1 tsp Turmeric

1 tsp Oregano or Marjoram.

Mix well and store in a sealed container until needed