Shawarma Spice

Last year Keith and I visited NYC. right next to our hotel was the amazing Lebanese restaurant where they made incredible Shawarma. Growing up in a Greek household I was very familiar with the Greek Gyro sandwich, but I had never had chicken Shawarma. I was determined to find a way to replicate it and make it at home.

We found a great Shawarma spice mix recipe and tried it out this week. We rubbed the spice on the chicken and let it sit in a container in the refrigerator for two days. The chicken could be grilled, which is awesome, or cooked in a pan. We did not have time for the grill, so we just used the cast iron skillet.

Our family was running in different directions this evening, and so we ate the shawarma in a few different ways. The boys heading to baseball put their chicken thighs on a bun with lettuce, tomato and Greek feta dressing. The rest of us ate our shawarma chopped up on salad.  Shawarma goes well with rice, stewed eggplant, tabouli, or hummus. Enjoy any way you like!

Shawarma Spice Mix:

1 1/2 tablespoons ground Cumin
1 tablespoon ground Coriander
1/2 tablespoon Paprika
1 teaspoon Garlic Powder
1 teaspoon  Turmeric
1/2 teaspoon ground Cloves
1/2 teaspoon Cayenne Pepper
1 teaspoon black Pepper
1/2 teaspoon ground Cinnamon
1/4 teaspoon Cardamom

Mix well together. Store in a sealed dry container.