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Shawarma Rub

by Josh Katz from Berber & Q

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

Josh Katz


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


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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From the book: Berber & Q

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