Shawarma Masala: Bold, smoky and aromatic spice Symphony-This spice is the mystery behind the street-side magic of the middle eastern cover. This mixture is made from cumin, coriander, Paprika, garlic, cinnamon and turmeric, which forms a warm, earthy outline with citrus and heat tastes. Whether you are grilling chicken, lamb or tofu, these spices mix each bite with taste layers that make stories .
Ideal for this: marinades, dry rubbing and roasting sauce. Pro Tip: Mix with yogurt and lemon juice for marinade which is juicy, tender and unforgettable.
Ingredients:
- 2 tablespoons sweet Paprika
- 1 teaspoon smoked Paprika
- 2 tsp ground cumin
- 2 tsp garlic powder
- 2 tablespoons onion powder
- 2 tsp ground ginger
- 1 tsp of Ground cinnamon
- 1 tsp Ground coriander
- 1 tsp Ground cloves
- 1 tsp ground all spice (optional)
- 1 tsp Turmeric
- 1 tsp ground black pepper
- 1 tsp sea salt
Instructions:
1.Take a small bowl ,combine all the spices and whisk .
2.Take an airtight jar and transfer the masala to it and seal tightly.
3.Store in a cool, dark place. Use the masala within 4-6 months .
Usage Tips:
- Marination Ratio: 1 teaspoon spice + 2 tablespoons olive oil + 1 teaspoon lemon juice, 500g protein.
- Sprinkle on roasted vegetables before baking .
- Add in yogurt or tahini sauce for a dipping sauce.
Storage:
- Seal the jar and keep it away from the heat or direct sunlight.
- For longer shelf life, refrigerator and bring to room temperature before using.
- Label jar with date; After six months, discard.
