What are the spice ingredients and measurements in schwarma seasoning?

Question

I dont need the recipe for schwarma...just the seasoning ingredients. Thank you.

Answer 1

This is my friend's recipe and it's fabulous! Since she doesn't have a vertical roaster (bummer!) she figured out how to do it on the stovetop. Delish! (Gotta make a trip to a middle-eastern grocery for the spices, though, but worth the trip!)

Jenn's Chicken Shawarma

• 1 cup fresh lemon juice
• 10 cloves garlic, mashed
• 2 TB white vinegar
• 4 bay leaves
• 2 3-inch cinnamon sticks, broken
• 2 tsp. salt
• ¼ tsp. ground cloves
• 2 tsp. ground cardamom
• ½ tsp ground cinnamon
• ½ tsp white pepper
• 1/4 tsp grated nutmeg
• 4 pebble-size pieces of mastic, crushed
• 4 lbs. boneless, skinless chicken thighs cut into 2”× ½” pieces
• 1 Tbsp. Garlic Paste (recipe below)
• warm Pita bread

Cut up a mild onion into rings, and sprinkle w/ 1 tsp. sumac and toss; set aside.
Make a marinade by combining ½ cup of the lemon juice with the garlic, olive oil, vinegar, bay leaves, cinnamon sticks, salt, cloves, cardamom, cinnamon, pepper, nutmeg and mastic in a shallow baking dish. Place the chicken in the marinade and toss the pieces to coat. cover and refrigerate for at least 2 hours or overnight. Remove from the fridge and bring to room temperature.
Heat a thick bottomed pan (I use stainless steel) and bring to high temperature. Drop pieces of chicken being sure to prevent crowding, as you want to sear, not steam, the meat. Cook in 4-5 batches, depending on the size of the pan.
Prepare the sauce; mixing the remaining ½ cup of lemon juice and the Garlic Paste together, set aside.
Place the chicken on your bread of choice, drizzle with the garlic sauce, the sumac onions, tomatoes and even some tangy yogurt.

Garlic Paste
• 5-10 cloves of garlic, peeled
• 1/2 tsp. salt, to taste
• 1 Tbsp. tangy yogurt or yogurt cheese
• 1/3 cup extra-virgin olive oil
• 1 Tbsp. fresh lemon juice, to taste

Combine the garlic and salt in mini food processor until garlic is minced. Add the yogurt and olive oil and incorporate well. Mix with the lemon juice. Taste and add more salt and lemon juice as desired.

Answer 2

well, it is a bit hard just to give out the ingredients because then you need the measurement and also the description, so perhaps it is best with the whole recipe, you know ^_^

Chicken Shawarma
Ingredients:
1/2 cup malt vinegar
1/4 cup plain yogurt
1 tablespoon vegetable oil
salt and pepper to taste
1 teaspoon mixed spice
1/4 teaspoon freshly ground cardamom
8 skinless, boneless chicken thighs

1/2 cup tahini
1/4 cup plain yogurt
1/2 teaspoon minced garlic
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon chopped fresh parsley
salt and pepper to taste

4 medium tomatoes, thinly sliced
1/2 cup sliced onion
4 cups shredded lettuce
8 pita bread rounds


Directions:
1. In a glass baking dish, mix together the malt vinegar, 1/4 cup yogurt, vegetable oil, mixed spice, cardamom, salt and pepper. Place the chicken thighs into the mixture and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight.
2. Preheat the oven to 350 degrees F (175 degrees C). In a small bowl, mix together the tahini, 1/4 cup yogurt, garlic, lemon juice, olive oil, and parsley. Season with salt and pepper, taste, and adjust flavors if desired. Cover and refrigerate.
3. Cover the chicken and bake in the marinade for 30 minutes, turning once. Uncover, and cook for an additional 5 to 10 minutes, or until chicken is browned and cooked through. Remove from the dish, and cut into slices.
4. Place sliced chicken, tomato, onion, and lettuce onto pita breads. Roll up, and top with the tahini sauce.

Answer 3

I put cumin and paprika and some allspice and some onions
and some salt