Spicy Shawarma Kebab Kit
Our shawarma kebab kit combines sumac with a blend of herbs & spices to flavour your meat. Ready to slide on a skewer, pop on a barbeque or under the grill and serve on flatbread with salad and plenty of our herby & hot zhoug sauce, it’s a kebab as kebabs should be! We first came across Shawarma in a Lebanese restaurant where slightly intimidating service from a James Bond baddie lookalike and some amazing aromatic flavours made for an unforgettable meal. More recently our love of Middle Eastern cuisine has been rekindled by pastries from our friend’s Palestinian Father, and fantastic meals we’ve enjoyed with our Lebanese colleagues Imad & Kamal. After many dedicated hours of barbecuing and playing around with spices (such hard work) we’ve cracked the shawarma marinade and yemeni zhoug combination!
COOKING INSTRUCTIONS-Dice 300g of lean lamb or chicken into 2cm chunks, mix with the marinade in a suitable bowl or container and leave to marinade for at least 2 hours if not overnight in the refrigerator.
- Skewer the meat and barbecue, grill or griddle until cooked thoroughly.
- Serve on the skewer or remove from skewers and shred the meat before pouring over the zhoug.
INGREDIENTSZhoug: Herbs (Coriander, Parsley) (27%), Green Peppers, Onion, Water, Green Chillies (5%), Sunflower Oil, Sugar, Garlic, Lemon Juice Concentrate, Salt, Cardamon, Cumin, Black Pepper, Emulsifier: Xanthan Gum. Shawarma Marinade: Onion, Water, Spices (Paprika, Cumin, Spice Blend (Coriander, Cumin, Ginger, Cassia, Black Pepper, Cloves), Smoked Paprika, Turmeric, Cardamon, Black pepper) (6%), Sunflower Oil, Garlic, Ginger, Lemon Juice Concentrate, Coriander Leaf (2.7%), Salt, Cornflour, Sugar, Sumac (0.5%). For allergens, see ingredients in Bold.
SERVING SUGGESTIONS- Tastes delicious simply barbecuing lamb or chicken then serving in a flat bread with a green salad and the zhoug.
- Alternatively use the marinade on lamb steaks or neck fillets and serve on a bed of giant couscous or bulghur with roast vegetables and the zhoug.