Pereg Mixed Spices for Shawarma 120g

Authentic blend of Mediterranean spices including cumin, coriander, turmeric, paprika and allspice. Lovely sprinkled on grilled salmon, oven baked vegetables and chicken stirfry.

Put this on chicken thighs should have used a bit more than I put on really good product

nice spice

Not as good as the Shawarma mix you get in SOUTH AFRICA, but still very tasty.

lo compre desde Mexico, y literal, sabe a comino molido y paprika. Entiendo que son dos de los ingredientes de la mezcla. Sin embargo, es a lo unico que sabe. Para el precio de 500 pesos fue tirar mi dinero a la basura. NOta; he probado el Shawarma en distintas partes por lo que sé a lo que sabe y esto fue una decepcion.

Really good seasoning with a great shawarma flavor. Works really well on chicken and gives it a nice taste. Easy to use and makes cooking simple. Definitely one I’ll keep using. smells amazing while cooking

Very Good, the spice is excellent! Would buy this again.

There are many different versions of Shawarma, but I agree with others that this is a great spice. Not just for Shawarma, and it really is the only spice you need for an amazing treat to your taste buds. If you like very flavorful food, try this very simple recipe and judge for yourself if this stuff isn't great. Please note this is not a traditional Shawarma recipe, just something I find VERY simple after work. It could be modified quite a bit, but is great as is. The night before chop 1 1/2 cups each of Celery, Carrots, and Red Onion. Put into a container and put in the refrigerator. When you get home from work the next day take 3/4 to 1 lb of cleaned rinsed Shrimp/Prawns and put into a bowl. Put in 1 healthy tablespoon of this spice on shrimp and stir thoroughly, cover with plastic and put the Shrimp in the fridge for at least an hour. In the meantime start cooking 1 cup Brown Rice or Basmati Rice. In a stainless saute pan, or cast iron skillet, cook the veggies in 2 Tblsp peanut oil over medium high heat (stirring) until they start to brown then remove from heat and put into a bowl. Add 2 Tblsp peanut oil and over medium high cook Shrimp (without stirring) for two minutes. After 2 minutes, lightly drizzle white wine vinegar over shrimp and cook for 1 more minute. Turn the shrimp and repeat this same process. Duration will vary, but my ceramic cook top takes this long. So now remove the shrimp and pan from heat and put shrimp into bowl with veggies. The pan should have the bottom covered with content stuck to it. Pour one 14 ounce can Enchilada Sauce over the bottom of the pan and let sit for 5 minutes (no heat), then stir in the rice and scrape the bottom to mix everything together. Add the shrimp and veggies and cover and simmer for 20 minutes on low heat. I like mine with a little bite to it, so I liberally add Red Pepper flakes before simmering while stirring in the rice. You should see that this, though involved, is pretty simple and you can't believe the flavor with no other spices added.

This is my favorite shawarma spice. But here it's $4+ more than in any grocery store.