shawarma spice paste

Add a smoky kick to homemade chicken shawarma with this Middle Eastern-inspired spice mix.

Stir Shawarma Spice Blend into olive oil, then use to marinate chicken thigh fillets for 20 minutes-1 hour before grilling. Serve in warm pitta or naan bread and salad.
Use shawarma-spiced oil as a marinate for roasting veg, too. It’s particularly good with cauliflower – try tossing florets in the spicy oil before roasting in a hot oven until charred.
Stir the warming spice through softened, frying veg before adding stock to make soups (great with spicy parsnip or carrot soups).
Add to a tray of chickpeas, drizzle with oil and bake till crisp for a spicy snack.
Mix into mayo and spread inside chicken sandwiches.
Whisk into olive oil and lemon juice to dress chickpea salads.

Lamb shawarma-spiced meatballs

This is a quick and easy way to bring some of the Levantine’s signature flavours to your meatballs.

Mix 500g minced lamb with 2 tbsp Shawarma Spice Blend and 2 tbsp chopped parsley. Roll into walnut-sized balls and chill in the fridge to firm up.
Add vegetable oil to a frying pan on a medium-hot hob and cook the meatballs (in batches if necessary) until browned and cooked through. Serve in pitta breads with yogurt and salad – or add to a cinnamon-spiced tomato sauce and spoon over cooked orzo.

Shawarma gets its name from the Arabic word ‘turning’, referring to the way it’s traditionally cooked on a rotating vertical spit.

SHAWARMA SPICE PASTE

Use a quarter of the jar of this Eastern Mediterranean spice mix to add a smoky kick to homemade chicken shawarma.

Stir a quarter of a jar of Shawarma Spice Blend into olive oil, then use to marinate chicken thigh fillets for 20 minutes-1 hour before grilling. Serve in warm pitta or naan bread and salad.
Use shawarma-spiced oil as a marinate for roasting veg, too. It’s particularly good with cauliflower – try tossing florets in the spicy oil before roasting in a hot oven until charred.
Stir the warming spice through softened, frying veg before adding stock to make soups (great with spicy parsnip or carrot soups).
Add to a tray of chickpeas, drizzle with oil and bake till crisp for a spicy snack.
Mix into mayo and spread inside chicken sandwiches.
Whisk into olive oil and lemon juice to dress chickpea salads.

Lamb shawarma-spiced meatballs

This is a quick and easy way to bring some of the Levantine’s signature flavours to your meatballs.

Mix 500g minced lamb with a quarter of a jar of Shawarma Spice Blend and 2 tbsp chopped parsley. Roll into walnut-sized balls and chill in the fridge to firm up.
Add vegetable oil to a frying pan on a medium-hot hob and cook the meatballs (in batches if necessary) until browned and cooked through. Serve in pitta breads with yogurt and salad – or add to a cinnamon-spiced tomato sauce and spoon over cooked orzo.