Arabic & Levantine Pantry Guide
Shawarma Spice Mix: Levantine Blends for Chicken and Meat Shawarma
Shawarma spice mix is an aromatic Levantine seasoning crafted in two distinct blends: one for chicken shawarma and one for beef or lamb shawarma. Combining cardamom, cloves, cinnamon, ginger, coriander and cumin, it infuses yoghurt and olive oil marinades with the savoury aroma of street-stall rotisserie meat.
Chicken Shawarma Spice vs Meat Shawarma Spice
In Syrian, Lebanese, Palestinian and Jordanian kitchens, chicken and red meat each call for their own tailored spice profile. Chicken shawarma spice highlights bright, zesty and gently pungent notes such as green cardamom, ginger, garlic powder, sweet paprika, coriander, white pepper and a touch of turmeric, whisked into a marinade of yoghurt, lemon juice and olive oil. Meat shawarma spice for beef and lamb leans into deeper, woodier aromatics – cinnamon, cloves, allspice, nutmeg and black pepper – paired with a splash of vinegar and onion juice to tenderise the slices.
Marinating and High-Heat Cooking at Home
To recreate the charred edges of a vertical spit at home, slice boneless chicken thighs or well-marbled beef thinly against the grain and coat thoroughly in the spiced marinade for several hours or overnight. Spread the strips in a single layer in a smoking-hot cast-iron skillet or on a baking tray right under the oven broiler so the edges caramelise quickly while the inside stays juicy.
Wrapping in Saj Bread with Toum or Tahini
Each style of shawarma has its own classic accompaniments. Chicken shawarma is wrapped tightly in thin saj flatbread with whipped garlic sauce (toum) and tangy pickled cucumbers, then toasted on a hot griddle until crisp. Beef or lamb shawarma is dressed with lemony tahini sauce (tarator), tomatoes, parsley and sliced onions rubbed with crimson sumac.
