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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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