Shawarma Spice
also called shawarma seasoning · shawarma rub · shwarma spice · shawerma spice · chawarma spice · doner spice · döner spice · gyro seasoning · seven spice · baharat
- Shawarma Counter
- serves 16
- recipe says 20 min
- Spice Blends & Marinades
Three ways to read this recipe
The table
| 2 Tbs(12 g)coriander seed | toast whole spices 3 min | grind fine | stir in the ground spices | cool 10 min, then jar |
| 2 Tbs(12 g)cumin seed | ||||
| 1 Tbs(7 g)black peppercorns | ||||
| 2 tsp(5 g)allspice berries | ||||
| 8(cracked)green cardamom pods | ||||
| 6whole cloves | ||||
| 1(broken up)cinnamon stick | ||||
| 1 Tbs(7 g)ground sumac | ||||
| 1 Tbs(7 g)sweet paprika | ||||
| 1 tsp(3 g)ground turmeric | ||||
| 1/2 tspcayenne | ||||
| 1 Tbs(15 g)kosher salt | ||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.14 things to get out.
Pans and tools
1toast whole spices 3 min
2grind fine
goes in with what step 1 made
3stir in the ground spices
goes in with what step 2 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 13 min2 of 4 steps give no time
- Needs you
- about 3 min
- If you get it wrong
- Narrow — it is rubbed onto meat rather than cooked into a sauce, so a scorched batch is tasted directly with nothing over it
toast whole spices 3 min
3 minneeds youfrom the start
grind fine
not timed3 min in
stir in the ground spices
not timed3 min in
cool 10 min, then jar
10 minwalk away3 min in
- needs you
- you can walk away
- never timed
You'll need skillet · spice grinder
Goes with
See how it is written
>> title: Shawarma Spice
>> category: Spice Blends & Marinades
>> tags: spice blend, middle eastern, sumac, allspice, toasting
>> counters: Shawarma Counter
>> aka: shawarma seasoning, shawarma rub, shwarma spice, shawerma spice, chawarma spice, doner spice, döner spice, gyro seasoning, seven spice, baharat
>> pairs-with: zaatar, dukkah
>> servings: 16
>> time: 20 min
>> slack: narrow — it is rubbed onto meat rather than cooked into a sauce, so a scorched batch is tasted directly with nothing over it
>> step: toast whole spices 3 min
Toast @coriander seed{2%Tbs}(12 g), @cumin seed{2%Tbs}(12 g), @black peppercorns{1%Tbs}(7 g), @allspice berries{2%tsp}(5 g), @green cardamom pods{8}(cracked) and @whole cloves{6} in a dry #skillet{} over medium heat ~toast{3%min}, shaking the pan the whole time, until the cumin darkens a shade and you can smell it across the room.
>> step: grind fine
Grind @&(~1)toasted spices{} with @cinnamon stick{1}(broken up) in a #spice grinder{} until nothing grits between your fingers.
>> step: stir in the ground spices
Stir @ground sumac{1%Tbs}(7 g), @sweet paprika{1%Tbs}(7 g), @ground turmeric{1%tsp}(3 g), @cayenne{1/2%tsp} and @kosher salt{1%Tbs}(15 g) into @&(~1)ground spice{}.
>> step: cool 10 min, then jar
Cool @&(~1)blend{} ~cool{10%min} on the counter before it goes into a jar, or the trapped steam cakes it solid.