Moroccan Shawarma Rub

Moroccan Shawarma RubMarrakech's spice souks have been mixing shawarma blends for centuriesturmeric, smoked paprika, garlic, cayenne layered with precision. Not one spice overwhelming another. Everything in conversation. Shawarma is the Middle East's gift to street food culture. The spit. The slow rotation. The bark that forms on the outside while the inside stays tender. The rub is everything. Smoked paprika, turmeric, granulated garlic, cayenne, celery seed, sea salt.

It's a symphony of flavour

the wildflowers

provolone on sesame bread

it's the name on every table—the golden

We turned it into a sauce

Pour it over fish cutters

Hand-harvested sea salt

The African bird's eye chili absorbed all that history and became the bedrock of Peri Peri as we know it

Add red wine vinegar to hydrate

the only olive worth using)

As a sauce: 1 part seasoning + splash red wine vinegar + 2 parts olive oil

Beekeepers will tell you honey is never the same twice