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.
|¾ tsp||fennel seeds|
|10g||coriander seeds, toasted and ground|
|20g||cumin seeds, toasted and ground|
|¼ tsp||dried chilli flakes|
|¼ tsp||ground white pepper|
|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.