Shawarma Rub

This is the rub that I use to make my Lamb Shawarma. It is enough to coat an entire leg of lamb, but you can keep this rub in the refrigerator for up to 2 weeks, or freeze it. It is also lovely to add to a curry dish.

Ingredients

  • 1 tbs cinnamon
  • 1 tbs sumac
  • 2 tsp black peppercorns
  • 2 tsp coarse sea salt
  • 1 tsp dry ginger
  • 2 tsp paprika powder
  • ½ tsp ground nutmeg
  • 5 cloves
  • 2 tsp fenugreek
  • 1 head of garlic
  • 3cm fresh ginger
  • 1 tbs lemon juice
  • 3 tbs groundnut oil
  • Bush of fresh coriander

Recipe

Roast the spices (cinnamon up until the fenugreek) together until fragrant. Grind the spices finely in a large pestle and mortar. Add the peeled garlic and chopped ginger, and grind it all together into a thick paste. Add the lemon juice and oil and combine well. Chop the coriander finely and stir this in with the spice-mixture.

Massage the spice-mixture into the flesh of red meat and leave to marinade for at least 4 hours but preferably overnight. Best results come from roasting in the oven.

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