Shawarma Lebanese Kebab
Shawarma. One word, many possibilities and many spellings. So the story behind this Shawarma seasoning is simples. We lived in the Middle Eat for two years drilling for oil in the biggest dust bowl but in our exploration of the back streets and markets we uncovered the local delicacies. Shawarma! Like a burrito it’s a wrap snack, stroke lunch or late night pal after an inebriation event. Grilled chicken or lamb usually served inside a flat bread, but accompanied by fries (yes chips!) and a little salad with some garlic sauce and hot sauce. Its a kebab but rolled like a burrito, its an easy to eat kebab! Does it get any better??
Anyway, our Shawarma seasoning is full of Middle Eastern promise. Spices from India, North Africa and Europe collide head on in a proliferation of tonguetastic flavours. Use this one on lamb and slow cook it for pulling, whack into a flat bread with fresh yogurt, taboule and pomegranate. Grill lamb chops or lamb shoulder kebabs and smell the air around you thick with fragrance.
We give you Shawarma.
Salt, Sugar, Black pepper, Clove Powder, Ground Cardamom, Fennel Seed, Cumin Powder, Cumin Seeds, Star Anise, Fenugreek Powder, Cinnamon Powder, Nutmeg Powder, Ground Ginger powder, Lemon Powder, Cut Basil, Turmeric, Spanish Sweet Paprika, Parsley leaf