Shawarma Rub
This aromatic and complex shawarma rub from Berber & Q is the perfect seasoning for a wide range of different cuts of meat and vegetables destined for the barbecue.
From the book
Berber & Q
Over 120 innovative barbecue recipes
The most popular dishes from the well-loved restaurant
Flavour-packed vegetarian recipes
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Ingredients
| 5 | cardamom pods |
| 3 | cloves |
| ¾ tsp | fennel seeds |
| 10g | coriander seeds, toasted and ground |
| 20g | cumin seeds, toasted and ground |
| ¼ tsp | dried chilli flakes |
| 10g | ground allspice |
| ¼ tsp | ground white pepper |
| 18g | table salt |
| 25g | soft dark brown sugar |
| 2 tsp | ground cinnamon |
| ¾ tbsp | ground ginger |
| 1½ tsp | ground turmeric |
| Pinch of | cayenne pepper |
| grated zest of 1 lemon |
Method
Toast the cardamom pods, cloves, fennel seeds, coriander seeds and cumin seeds over medium heat in a heavy-based pan until smoking and fragrant. Set to one side and cool.
Blitz the toasted aromatics with the chilli flakes to a coarse powder, then combine with all the remaining ingredients. Transfer the rub to an airtight container where it will keep well, sealed, for up to 5 days.
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