Tripoli Shawarma Seasoning

$6.00

AUTHENTIC SHAWARMA SEASONING | VEGAN

Mix this with yogurt and lemon tonight, and tomorrow dinner takes four minutes. That overnight marinade is what makes a great shawarma. Coriander adds a citrusy note while turmeric and cumin add the warmth, all with a little green cardamom finish. Use it on chicken thighs or cauliflower and potatoes and fold into a warm pita. No food delivery app needed.

Ingredients

coriander, onion, roasted garlic, sea salt, turmeric, cumin, white pepper, allspice, green cardamom

Style
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From Our Laguna Beach Spice & Tea Shop

We tell people that there are two big things worth knowing about using this spice.

(1) Mix the seasoning with plain yogurt, olive oil, and a squeeze of lemon, then let it sit about 10 minutes before it touches the meat. (2) That short rest hydrates the spices into a smoother marinade, one that clings to chicken, lamb, or beef and turns golden as it cooks.

Here's a use from one of our customers that blew our minds: toss hot French fries with it and serve them with garlic aioli or tahini. The side ends up competing with dinner.

  • What to use it on

    Chicken, beef, and lamb, marinated overnight and cooked fast in a very hot pan.

    Cauliflower, eggplant, chickpeas, and potatoes, roasted hard enough to blacken at the tips.

    Rice bowls and grain salads with cucumber, tomato, herbs, and a drizzle of tahini.

    Pitas, wraps, and flatbreads, with pickled vegetables and hummus.

    Anything that ends up folded inside a piece of bread.

Try This Simple Recipe Tonight

Chicken Shawarma

Serves 4

Grilled chicken thighs marinated in Tripoli Shawarma Seasoning, folded into warm pita with a garlicky yogurt-tahini sauce.

Ingredients

  • 1 lb boneless, skinless chicken thighs, cut into thin strips
  • 2 tbsp fresh-squeezed lemon juice
  • 1 tbsp olive oil
  • 1 tbsp Tripoli Shawarma Seasoning
  • 4 whole wheat pitas, 6-inch round
  • 1/2 cup plain Greek yogurt
  • 2 tbsp tahini
  • 1 tsp chopped garlic
  • 1 tsp dill weed
  • cooking spray
  • tomato and cucumber slices, chopped romaine lettuce

Instructions

  1. In a medium glass bowl, combine the chicken strips, lemon juice, shawarma seasoning, and olive oil. Make sure all pieces of chicken are coated with the seasoning.
  2. Cover and marinate in the refrigerator at least an hour (all day or overnight works best).
  3. Thread the chicken strips onto wooden skewers. If using a gas or charcoal grill, soak the skewers in water for 1/2 hour first to prevent burning.
  4. Prepare the sauce by combining the yogurt, tahini, garlic, and dill weed, and stir to combine.
  5. Lightly coat a grill pan with cooking spray and place the chicken skewers onto the hot grill.
  6. Grill for 1 to 2 minutes on each side, until the meat is cooked through and toasted on the outside.
  7. Warm the pitas on the grill, microwave, or oven. Don't toast them, just warm them so they can be folded.
  8. Arrange the chicken, tomatoes, cucumbers or lettuce, and yogurt sauce on the warm pita and fold like a taco.