Shawarma

Shawarma Seasoning is a rich, characterful blend inspired by the Middle Eastern tradition of grilling meat over a rotating fire, bringing together warm spices, earthy aromas, and vibrant tartness.

Cinnamon, cardamom, cloves, allspice, and nutmeg create an initial layer of warm, sweet, and fragrant spices. Cumin, black pepper, and fenugreek balance these aromas with drier, earthier, and slightly sharper tones. Paprika powder adds color and a gentle warmth, while sumac and citric acid provide a distinct tartness that enlivens rich and heavy recipes.

Hithit loses its sharpness during cooking, transforming into a deep, appetizing aroma reminiscent of garlic and onion. Therefore, the blend acquires a cohesive character, especially in marinades and recipes cooked at high heat.

Instead of a burning bitterness, expect a warm, sour, earthy, and long-lasting aromatic profile.

• Cinnamon, cardamom, cloves, and nutmeg: These form the warm, sweet, and intensely fragrant top layer of the blend.
• Allspice: Binds together warm spices with its woody and rounded aroma.
• Cumin: Adds a distinct, earthy, and slightly smoky base to the mix.
• Fenugreek and Black Pepper: With their dry, slightly bitter and sharp tones, they enhance the character of the blend.
• Chili Powder: Adds color and a mild peppery warmth.
• Sumac and Citric Acid: Provide a vibrant and distinct acidity that balances oily recipes.
• Hithit: When cooked, it acquires an intense aroma reminiscent of garlic and onion.
• Sea Salt: Enhances and balances the different spice layers.

Shawarma Seasoning has a complex profile, starting with warm and sweet spices, deepening with an earthy body, and finishing with a sour, slightly tangy tip.

• Chicken Shawarma: Can be used to marinate chicken thighs or breast meat.
• Beef and Lamb: Thinly sliced meats acquire a warm, earthy, and aromatic character.
• Vegetable Shawarma: It pairs very well with vegetables like cauliflower, mushrooms, eggplant, carrots, and pumpkin.
• Chickpeas and Legumes: Baked chickpeas can be used in lentil patties and plant-based protein recipes.
• Wraps and Sandwiches: Meat, chicken, or vegetable fillings can be added during cooking.
• Rice and Grain Bowls: Adds a warm, spiced layer to rice, bulgur, couscous, and grain bowls.
• Hummus and Yogurt Sauces: Small amounts can be added to hummus, tahini sauces, or yogurt dips.
• Baked Potatoes: Can be mixed with olive oil and used on potatoes and other root vegetables.

For 500g of meat, chicken, or vegetables, mix 2–3 teaspoons of Shawarma Seasoning with 2 tablespoons of olive oil. For chicken, you can optionally add 2 tablespoons of yogurt. Marinate for at least 30 minutes, or preferably a few hours, then cook in a pan, on a grill, or in the oven.

Because the mixture contains sea salt and citric acid, taste the dish before adding extra salt and lemon. Hithit has a very sharp aroma when raw; the mixture becomes more rounded and balanced when cooked.