Shawarma Spice Mix

Ingredients

• 2 tbspground cumin
• 1 tbsppaprika
• 1 tbspturmeric
• 1 tbspgarlic powder
• 1 tbspfine sea salt
• 1 tspblack pepper

Method

1. In a small, dry skillet, add 2 tbsp ground cumin, 1 tbsp paprika, 1 tbsp turmeric, 1 tbsp garlic powder, 1 tbsp fine sea salt, and 1 tsp black pepper. Place the skillet over medium heat. Stir the spices continuously with a wooden spoon to ensure even toasting. You'll know the spices are ready when they release a warm, aromatic fragrance, and the cumin seeds start to pop slightly.
2. Remove the skillet from the heat and immediately transfer the toasted spices to a cool, dry plate to prevent further cooking. Allow the spices to cool completely, which usually takes about 10 minutes. This cooling step is crucial to preserve the volatile oils that give the spice mix its distinctive aroma.
3. Once cooled, if you prefer a finer texture, you can grind the spices using a spice grinder or a mortar and pestle. Alternatively, if you like a coarser mix, simply combine the spices thoroughly in a bowl until they are evenly distributed. Ensure there are no clumps, and the color is uniform throughout.
4. Transfer the finished Shawarma Spice Mix into an airtight container, such as a glass jar with a tight-fitting lid. Store the jar in a cool, dark place, like a pantry or cupboard, to protect the spices from light and moisture, which can degrade their quality over time.
5. For the best aroma and flavor, use the spice mix within a few months. This mix is perfect as a rub for rotisserie chicken or lamb, infusing the meat with a rich, aromatic flavor profile typical of Lebanese cuisine.