Average Rating:
(based on 2 reviews)
This is a classic iteration of shawarma. I'm not a meat eater, so I use it to give seafood red sauces a kick, such as shrimp gambas.
It is also a tasty addition to a baked fish - smeared on the bottom of a generously buttered baking dish, then a bunch of fresh herbs like dill or cilantro are generously placed in, and then a skin side down fish filet, like tuna or salmon. Bake at 400 F. The shawarma and the butter and the fresh herbs make a nice sauce simply poured over the plated fish. This dish has that touch of eastern Mediterranean seafood that I really enjoy.
by WILLIAM
This blend is so good—I use it on chicken to satisfy my shawarma cravings from living abroad. Discovered it also goes well with lamb and beef roast too! I make a thick marinade with garlic/ginger paste, vinegar of choice, honey, and any other additional spices for different cuts/types of meat to slow cook—perfection.
by O