Shawarma BBQ Rub — History, Origin, and Traditions

Shawarma is related to the Ottoman döner tradition. The Turkish word döner refers to turning: the meat is cooked on a rotating spit. In the Levant, shawarma developed its own place in food culture, with varied spices, marinades and serving styles.

For centuries, the Middle East lay at the crossroads of trade routes between Asia, Africa and Europe. That exchange helped aromatic spices find a place in different regional cuisines.

Cumin, coriander, cinnamon, cardamom, turmeric and allspice can feature in shawarma seasoning. The combination varies by recipe and maker, creating a warm, fragrant flavour direction without one compulsory composition.

Shawarma varies by region, restaurant and home cook. The choice of meat, marinades, spices and accompaniments together shape its character. Lemon juice, garlic and a spice blend such as baharat can play a part.

Regional examples are inspiration for exploring different flavours, not a fixed ingredient list for our dry rub.

A dry rub distributes flavourings over the surface of the dish. Use the mix dry or incorporate it into a marinade yourself. Oil, lemon juice, yoghurt or other additions are then separate recipe ingredients, with their own flavour and possible allergens.

Cooking on the BBQ grate is a home interpretation of that flavour world. Match the heat and doneness checks to the cut of meat or vegetables. A thick layer of rub or long seasoning time does not guarantee deeper seasoning or tenderness.

Our rub contains cumin, fine sea salt, coriander, garlic powder, cinnamon, smoked paprika, black pepper, onion powder, allspice, cayenne pepper, turmeric and sumac.

Cumin and coriander give a warm base, cinnamon and allspice add aromatic notes, and sumac brings a fresh, tangy accent. We blend our rubs to order. The spices come from Kerala, India; Shawarma refers to the culinary inspiration.

Check the current packaging for the full ingredients, allergens and seasoning guidance. Also check the labels of binders, marinades and sauces you add yourself.