Shawarma BBQ Rub — All You Need to Know

Cumin, cinnamon, turmeric, and coriander — the warmth of the Middle East in a dry rub. The Shawarma BBQ Rub is aromatic, deep, and complex without being aggressively spicy. Perfect for chicken and lamb, but also surprisingly good on vegetables and cauliflower. Read more about the Shawarma tradition on Wikipedia.

Flavor profile

  • Base: Cumin, cinnamon, turmeric, coriander, allspice
  • Character: Warm, aromatic, complex
  • Heat: ★☆☆☆☆ — mild, no significant pungency
  • Allergens: None — free from all 14 EU allergens

What do you use Shawarma for?

The combination of warm spices makes this rub ideal for meats that cook slowly. Rotisserie or oven chicken, low & slow lamb shoulder, or grilled cauliflower — the Shawarma rub gives everything a deep, aromatic crust.

  • 🍗 Chicken — whole on the rotisserie or thighs in the oven
  • 🥩 Lamb — shoulder or rack, low & slow or direct
  • 🥦 Cauliflower — whole roasted in the oven or on the BBQ
  • 🐠 Fish — sea bass or sea bream with Middle Eastern notes

🔥 Ready to start? Freshly mixed after your order — not from the shelf.

→ Order Shawarma BBQ Rub — €9.95   → 3-Evening Pack — 3 rubs of your choice

Recipes with Shawarma BBQ Rub

Dosage

  • Whole chicken: 70–80g, rest for at least 2 hours (preferably overnight)
  • Chicken thighs: 60g per 1.5 kg of meat
  • Lamb shoulder: 60–70g per 1.5 kg of meat
  • Cauliflower: sprinkle generously, rub with olive oil

Technique & tips

Let the rub marinate for at least one night for the best results. The cinnamon and allspice develop best at low temperatures. Use fruity smoking wood like apple or cherry — hickory is too dominant for these spices.

Order Shawarma BBQ Rub

100g per bag — enough for ±2.5 kg of meat. Freshly mixed on a small scale. Free shipping in the Netherlands.

→ Order Shawarma BBQ Rub — €9.95 | Starter Pack — 3 rubs for €26.95

Want to learn more about BBQ herbs & spices?

→ BBQ spices — which ones to use and why?
→ Why making your own BBQ herbs is harder than you think
→ Which smoking wood to use? Hickory, apple, cherry, and mesquite explained