Bring the aromatic flavors of shawarma to your grilling — no rotisserie necessary! This rich blend of spices, including coriander, cumin, turmeric, & more, is perfect for seasoning meat or vegetables.

Create a quick rub for grilled chicken - lather the chicken with olive oil and shake a hefty amount of Shawarma Spice over all sides.

Beyond meat, this spice mix is a magnificent way to season roasted potatoes, carrots, and other root vegetables.

Try shawarma spiced rice: mix 1 tsp of this spice into 1 cup of rice with 1/2 tsp olive oil. Boil rice as you regularly would. The seasoning will infuse the grains to create a delightful base for any meal.

MIXED SPICES FOR SHAWARMA

Recipe Ideas
Shwarma
2lbs chicken cutlets
1/3 cup olive oil
2 cloves of Pereg garlic minced
1 medium red onion sliced
2 TBSP Pereg Shwarma spice
Juice of 1 Lemon

1. Step 1

   Prepare a marinade for the chicken. Combine the lemon juice, olive oil, garlic & Shwarma in a large bowl, then whisk to combine. Add the chicken and toss well to coat. Cover and store in refrigerator for at least 1 hour and up to 12 hours.

2. Step 2

   When ready to cook, heat oven to 425 degrees. Grease a rimmed sheet pan. Add the sliced onion to the chicken and marinade, and toss once to combine. Remove the chicken and onion from the marinade, and place on the pan, spreading everything evenly across it.

3. Step 3

   Put the chicken in the oven and roast until it is browned, crisp at the edges and cooked through, about 30 to 40 minutes. Remove from the oven, allow to rest 2 minutes, then slice into bits. (To make the chicken even more crisp, set a large pan over high heat, add a tablespoon of olive oil to the pan, then the sliced chicken, and sauté until everything curls tight in the heat.)

4. Step 4

   Scatter the parsley over the top and serve with tomatoes, cucumbers, pita, white sauce, hot sauce, olives, fried eggplant, feta, rice — really anything you desire.

4.2 oz