There is no craving quite like you get for shawarma – but this iconic street meat known across the late-night world is thanks to a unique, delicious spice mixture that is easy to make at home to ...

As the fat drips off the slowly spinning rotisserie (the term shawarma is Arabic for turning), the spices in the marinade fill the air with the aroma of Arabia. While those giant rotisseries aren ...

Kebab House on Baxter Avenue is a locally owned restaurant that serves authentic Mediterranean fare made fresh daily. Here's ...

This recipe marries the fall-off-the-bone tenderness of slow-baked ribs with the bold, vibrant flavors of a classic Middle Eastern Shawarma spice blend. The result is an utterly delicious, ...

So, this is chicken shawarma (chuckling): in a broiler, not on a spit. So we're going to start with the flavors, the spices. And we have cumin and coriander; a tablespoon each. Some hot paprika.

But you’ve probably never had shawarma the way Spice Brothers do it. At their East Village ode to Middle Eastern street food, the restaurant’s co-owners, Lior Lev Sercarz and David Malbequi ...

Preheat the oven to 170C/150C Fan/Gas 3. To make the spice mix, tip all the spices into a clean, medium-sized airtight container, cover with the lid and shake. Set aside. To make the lamb ...

Case in point, the prep for my cauliflower shawarma with spicy tahini keeps things to a conversational pace. Just toss cauliflower florets with oil and spices and then put them in the oven to ...

This paneer shawarma roll uses paneer keema made with a host of spices and this mixture is further laced over the wheat bread and served with mayonnaise or cheese dip alongside. Take paneer and mash ...

and Panera’s Mediterranean shawarma seasoning), Southwest Chicken Ranch (romaine tossed in ranch dressing, with grilled chicken and drizzled with chipotle aioli, topped with fresh avocado ...

This recipe features smoky, charred onions, grilled quickly at the end to serve with the spiced, slow-cooked chicken. The onions are a clever way to add a charred flavour that you might be missing ...