Shawarma is a famous middle eastern street food that has gained popularity all over the world. Since Mayur grew up in the middle east, I make this food quite often. Shawarma is his all-time favorite! I have bought the spice mix from the market too many times just to hate it. The Indian in me is all about making fresh spice blends. The store-bought spice mix just does not cut it for me since it has been sitting on that shelf and losing all its freshness. I tried this recipe and he loved the outcomes. So decided to pen down the recipe 🙂
What you will need:
| Ingredients | Quantity |
|---|---|
| All Spice | 2 teaspoons |
| Black Pepper | 2 teaspoons |
| Cardamom | 1/2 teaspoons |
| Cinnamon Powder | 1 1/2 teaspoons |
| Cloves | 1 1/2 teaspoons |
| Coriander Seeds | 4 teaspoons |
| Cumin Seeds | 3 teaspoons |
| Dried Ginger Powdder | 1/2 teaspoons |
| Nutmeg Powder | 1 teaspoon |
| Paprika | 3 teaspoons |
| Turmeric | 1 teaspoons |
Â
Total time: 5 minutes
Servings: Makes around 75 g powder. Â
How to make it:
- Add all the above spices to a spice grinder. Make into a fine powder. I left mine a little coarse because I like the texture it imparts to the meat.Â
- Store the spice in an airtight container. Spices do not get spoilt but they will lose their freshness so try to use it within 4 months.Â
- Add the spice as needed to marinate the meat of your choice.Â
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