Shawarma Mix

Indulge your senses with our Shawarma spice mix, carefully crafted to provide the perfect balance of warmth, spice, and depth of flavor. Close your eyes and imagine juicy strips of perfectly seasoned meat, slowly roasted on a spit and served with fresh, crispy vegetables, wrapped in warm pita bread, and drizzled with zesty sauces. With Shawarma you can recreate these mouthwatering flavors right in your own kitchen and take your taste buds on a culinary adventure to the bustling streets of the Middle East.

Ingredients:

paprika, sumac, cumin, nutmeg, black pepper, fennel, green cardamom, ginger, fenugreek, cinnamon, cloves, star anise

Net weight: 50 g

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    Cuisine of the Levant

    The cuisine of the Levant, which includes Syria, Lebanon, Palestine, Israel and Jordan is a diverse and rich tapestry of flavors, spices, and ingredients that reflect the region’s long and varied history. It is known for its mezze, or small plates, which are typically served before a main course. Mezze can include a variety of dishes such as hummus, baba ganoush, tabbouleh, stuffed grape leaves, and falafel. These dishes are often served with pita bread or other flatbreads.

    One of the most famous dishes of the Levant is shawarma, a dish that consists of marinated meat (chicken, beef, or lamb) that is grilled or roasted on a spit and then sliced and served in a wrap or pita bread with vegetables and tahini sauce. It is the most popular street food in the whole Middle East.

    Shawarma spice mix is very versatile and can be used in a variety of other Middle Eastern dishes like chicken shish taouk, which is grilled chicken skewers marinated in a mixture of spices and yogurt. Lamb kofta is a type of Middle Eastern meatball in which Shawarma spice mix is added to the lamb mixture before shaping it into balls and grilling or roasting, giving it a unique and flavorful twist.

    Chicken shawarma (in oven)

    Ingredients
    • 1 kg chicken thighs (deboned)
    • 300 g thick yogurt
    • 2 tbsp. Shawarma spice mix
    • big potato
    • oil
    • pita bread
    • tomatoes
    • red onion
    • parsley
    • salt and black pepper
    • tahini sauce (tahini, garlic, lemon, salt)
    Preparation
    1. Cut the onion into half moons and optionally sprinkle it with sumac.
    2. Cut tomatoes into slices.
    3. Prepare a tahini sauce by mixing 2-3 tbsp. tahini with 2-3 tbsp. water, crushed small garlic clove, lemon juice and salt to taste.
    Cooking
    1. Mix yogurt with 2 tbsp. Shawarma spice mix and 2 tsp. salt and make a marinade.
    2. Coat well the chicken with the marinade, add some oil and marinate for at least 30 minutes.
    3. String the chicken on skewers, pierced into a potato, cut in half. Place in a roasting pan, pour lightly with oil and bake in an oven heated at 180°C with a fan for about 2 hours.
    4. Baste the meat 1-2 times with the leaked fat in the pan.
    5. Serve in flatbreads with red onion, tomatoes, parsley and tahini sauce.

    Lamb shawarma

    Ingredients
    • lamb leg (deboned)
    • 1 tbsp. grated ginger
    • 1 tbsp. grated garlic
    • 3 tbsp. Shawarma spice mix
    • flat bread
    • lemon
    • tomato
    • red onion
    • parsley
    • oil
    • salt and black pepper
    • tahini yogurt sauce (optional)
    Preparation
    1. Remove some of the fat of the lamb leg if it’s too thick. Score the remaining fat and make a few cuts in the thickest part of the meat to make it even and the marinade can penetrate better.
    2. Grate the garlic and ginger.
    3. Cut the onion into half moons.
    4. Make a tahini yogurt sauce by mixing 2-3 tbsp. tahini with 1 cup yogurt, crushed small garlic clove, lemon juice and salt to taste.
    Cooking
    1. Mix 3-4 tbsp. Shawarma spice mix with garlic, ginger, 2 tsp. salt, juice of one lemon and olive oil and make marinade.
    2. Spread the marinade well on the meat and marinate for at least 2 hours, preferably overnight.
    3. Take the meat out of the fridge at least 45 minutes before cooking.
    4. Put the meat in a roasting pan with a rack with the fat facing up. Place the onion under the rack and pour a glass of water on the bottom of the pan.
    5. Cover with foil and bake in a preheated at 180°C oven for about 1.5 hours. Baste with the sauces every 30 minutes.
    6. Remove the foil and bake until it gets a golden crust.
    7. Let the meat rest for 20 minutes before cutting.
    8. Serve in flatbreads with red onion, tomatoes, parsley and tahini yogurt sauce.

    Quick chicken shawarma in pan

    Ingredients
    • 1 kg chicken thighs (deboned)
    • 300 g thick yogurt
    • 2 tbsp. Shawarma spice mix
    • 1-2 garlic cloves
    • lemon
    • oil
    • pita bread
    • tomato
    • red onion
    • parsley
    • salt and black pepper
    • tahini sauce (optional)
    Preparation
    1. Cut the chicken thighs into large pieces of fairly even thickness.
    2. Crush the garlic with a press.
    Cooking
    1. Mix the yogurt with 2 tbsp. Shawarma spice mix, garlic, juice and zest of one lemon, 2 tsp. salt and oil and make a marinade.
    2. Coat the chicken well with the marinade, add some oil and marinate for at least 30 minutes.
    3. Heat 2-3 tbsp. oil on medium heat and cook the chicken for 10-15 minutes per side.
    4. Cut the meat into pieces and serve wrapped in flatbread with red onion, tomatoes, parsley/coriander and tahini or yogurt sauce.
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