1. Homemade Shawarma Seasoning
Ingredients:
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp smoked or sweet paprika
2 tsp ground turmeric
2 tsp garlic powder
1 tsp ground cinnamon
1 tsp ground black pepper
1 tsp ground allspice (optional but authentic)
½ tsp cayenne or chili powder (adjust to taste)
1½ tsp salt
Instructions:
Mix all ingredients in a small bowl until well combined.
Store in an airtight jar for up to 6 months.
To use:
For meat or poultry, use about 1 to 1½ tablespoons per pound, plus olive oil and lemon juice for marinating.
For vegetables, toss with olive oil and a light sprinkle of seasoning before roasting or grilling.
2. Chicken Shawarma Marinade
Ingredients:
2 lbs (about 1 kg) boneless chicken thighs or breasts
3 tbsp shawarma seasoning (from the mix above)
3 tbsp olive oil
3 tbsp plain yogurt (for tenderness)
2 tbsp lemon juice (freshly squeezed)
3 cloves garlic, minced
1 tsp salt (adjust depending on your seasoning mix)
Instructions:
In a large bowl, whisk together the olive oil, yogurt, lemon juice, garlic, and shawarma seasoning.
Add the chicken and coat well.
Cover and marinate for at least 2 hours (overnight is best).
Grill, pan-sear, or bake until golden and cooked through — around 6–8 minutes per side for thighs.
Rest for a few minutes, then slice thinly.
Serving ideas:
Wrap in pita with lettuce, tomato, pickles, and garlic white sauce.
Serve over rice or a salad bowl with a drizzle of shawarma sauce.
3. Creamy Garlic White Sauce
Ingredients:
1/2 cup Greek yogurt
1/2 cup light mayo
8 garlic cloves
Squeeze of 1 lemon
1 tbsp vinegar
1 tbsp honey
1/4 tsp cumin
1/4 tsp salt
1/4 cup finely chopped parsley
Instruction:
In a large bowl whisk all the ingredients until smooth. Store the sauce in your refrigerator for up to expiry date of your yogurt.
Use this sauce for wraps, salad, meats (kebab, chicken).
