Assemblage Shawarma sac 200g

This shawarma blend follows the spices of the spit-roasted meat of the Middle East. According to the G. Detou label, it combines cumin, coriander, paprika, garlic, turmeric, black pepper, Urfa chilli, sumac and allspice, with salt and a little vegetable oil. Urfa chilli, from Turkey, gives a mild heat with raisin-like notes; sumac adds a sour edge, and allspice a note close to cinnamon and clove. The powder is an orange-brown colour and ready to use.

For homemade chicken shawarma, allow about two tablespoons of spice for 600 g of boneless thighs, with yoghurt, lemon juice and olive oil. Marinate for at least two hours, then roast in a very hot oven or cook on a griddle before slicing thinly. Serve in pitta bread with tahini sauce, pickled turnips and sumac onions. The same blend suits a shoulder of lamb, roast chickpeas, a whole roast cauliflower or a yoghurt sauce for grilled vegetables.

The garlic in the recipe contains sulphites, and the label states possible traces of celery, sesame, mustard and tree nuts. Keep the bag tightly closed and dry. You will also find it on the shelves of our shop, 58 rue Tiquetonne, Paris.