Shawarma Seasoning Blend, Turkish Shawurma, Shoarma Grill Rub, Gourmet Spices, Gluten Free, No MSG

My Shawarma Seasoning Blend combines Granulated Garlic, Preserved Lemon Salt, Granulated Onion, Toasted Ground Cumin, Toasted Ground Coriander, Toasted Sesame Seed, Lemon Zest, Ground Red Chiles, Paprika, Turmeric, Sumac, Toasted Ground Black Pepper, Toasted Ground Ajwain, Toasted Ground Cinnamon, Toasted Ground Clove, Parsley Leaves, and Fenugreek Leaves. GLUTEN-FREE

The word shawarma comes from the Turkish word çevirme which means to rotate. The dish is also known as Döner kebab in Turkey. Shawarma or Shawurma is a Levantine meat preparation, where lamb, chicken, turkey, beef, veal, or mixed meats are placed on a spit (commonly a vertical spit in restaurants) and can be grilled for as long as a day. Shavings are cut off the block of meat for serving, and the remainder of the block of meat is kept heated on the rotating spit.

Although it can be served in shavings on a plate (generally with accompaniments), shawarma also refers to a sandwich or wrap made with shawarma meat. It is usually eaten with tabbouleh, fattoush, taboon bread, tomato, and cucumber. Toppings include tahini, hummus, pickled turnips, and amba.

NO MSG
NO FILLERS
NO ANTI-CAKING AGENTS

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Complimentary Recipe(s):

Quick & Easy Chicken Shawarma
Makes 4 servings

Equipment Mise en Place: Chef’s knife, cutting board, small mixing bowl, large mixing bowl, measuring spoons, liquid measuring cup, plastic wrap, aluminum foil, grill pan or George Foreman grill

Ingredients:
2 large (1.25 lbs.) boneless, skinless chicken breasts, sliced into strips

Marinade:
½ cup plain Greek yogurt
1 Tablespoon minced garlic
1 Tablespoon fresh lemon juice
1 Tablespoon Shawarma Seasoning Blend

Combine ingredients in a large bowl. Set aside.

Yogurt Sauce:
7 oz. cup plain Greek yogurt
¼ teaspoon minced garlic
¼ teaspoon dill weed
¼ teaspoon of sea salt

Open yogurt container; stir in garlic, dill, and salt. Refrigerate until ready to use.

Accompaniments:
4 homemade naans, pitas, or flatbreads
½ head romaine lettuce
1 medium cucumber
2 medium Roma tomatoes

Method:
1. Add chicken to marinade, coating well. Cover and refrigerate for 4 to 24 hours. After marinating, grill chicken strips for about 7 minutes or until cooked through.
2. Prepare vegetables for the sandwich. Chop, rinse, and drain lettuce in a colander. Wash and bias-slice cucumber and tomato.
3. To make shawarma wraps: Spread the yogurt sauce on naan then top with chicken and vegetables. Roll the sandwich closed. Wrap the sandwich in foil to help it stay closed as you eat.

Use to season:

Meats & Poultry
Fish & Seafood
Roasted Vegetables
Side Dishes
Popcorn
BBQ
Soups
Stews
Stocks

Every product is made using the best ingredients that I can find. I create small batches to ensure flavor consistency from batch to batch. I am a Certified Food Safety Manager and treat my workspace as such. All items are available in larger quantities. Please convo me for bulk requests and/or gift collections. All items will store in airtight containers in dark, cool places for up to one year from the purchase date unless otherwise specified. Thanks for your patronage!

Allergy Information:
My products are produced on equipment shared with milk, egg, tree nuts, peanuts, chickpeas, fenugreek, soy, and wheat.

?Handmade with Love
?Highest Quality Ingredients
?Made in the USA

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