Chicken Shawarma Spice Blend

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Chicken Shawarma Spice Blend

I’ve mentioned before in other recipes how much we love a Chicken Shawarma spice mixture we used to buy at the Phoenicia Deli and Importers on Westheimer Street in Houston, TX.  My existing bottle was getting low so I decided I better try to come up with my own before it was totally gone and I would lose the capability to compare any trials to the flavor of the real thing!  Houston is 3 hours away, so I no longer consider buying direct an option and they do not manage a website.  😦

So I took down my almost empty bottle of Chicken Shawarma Spice and examined it closely.  First for visual clues as to its possible ingredients. I could clearly see black pepper in it.  It had a yellow hue, so turmeric and cumin were bound to be in it, as these spices are so prevalent in Middle Eastern cooking.  Then I smelled its aroma over and over again to add to my understanding of what might be there.  Finally, I tasted and tasted until I decided I’d just go for it and mix up the few things I felt certain were in it.  I could definitely detect a little “bite” on my tongue, so I deduced maybe cayenne?

I decided to mix equal amounts of everything but the cayenne, because the “heat” was barely noticeable on my tongue.  Stirred it up and tasted……but something was missing.  Seemed a bit flat.  So I decided to spunk it up with a little onion and garlic powder.  Stirred again and tasted and  finally, I was getting real close to the real McCoy!  Here’s the final product of my experiment.

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INGREDIENTS:

3 T. ground cumin seed

2 T. ground coriander seed

1 T. turmeric

1 T. black pepper

1 tsp. cayenne

2 tsp. garlic powder

1 tsp. onion powder

DIRECTIONS:  Mix all and store in jar in a dark cabinet.  This is sprinkled on broiled chicken or chicken that has been grilled outside for the famous Shawarma sandwich wraps. I find I also like it on a plain cooked ground beef patty or broiled fish, on oven-roasted veggies as well.  I like it so much I often put 1-2 T. into a double batch of my homemade mayonnaise recipe.  Mmm.

NUTRITIONAL INFO: Makes 8 T. or 24 tsp.  One tsp. contains:

7.2 calories

.27 g  fat

1.28 g  carbs, .47 g  fiber, .81 g  NET CARBS

.27 g  protein

trace sodium

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28 comments on “Chicken Shawarma Spice Blend

    • I like to err on the side of caution when using a new spice blend, Tim. Probably about 1/2tsp. (no more than 1 tsp.). You can always sprinkle on a bit more after cooking at table if you find the flavor too mild with 1/2 tsp. You’ll also know how to adjust for your family’s taste next time you cook them.

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  1. Today I got creative. I used 1/4 tsp. Shawarma spice blend in my almond flour coating for codfish. I wasn’t sure if I would like it, but thought “what the heck, give it a try”. Well, just have to say it made a HUGE difference to my dish. I really loved the taste of the cod. So glad I am trying new ways to use the spice blend. Thank you for your recipe.

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    • I’m do pleased you are enjoying experimenting with it, Lena. It is delicious added to steamed cauliflower. It’s also yummy on slowly baked,stewed eggplant, onion and tomatoes with garlic and olive oil added. 🙂 .

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