The Grimoire: Shawarma-Spiced Chicken with Shawarmacadabra

The Grimoire: Shawarma-Spiced Chicken with Shawarmacadabra

An ancient spell that binds spices into an aromatic pot of joy.

Created by Middle-Eastern wizards, Shawarmacadabra is a warm, aromatic blend, star anise, cinnamon, cardamom and curry notes, built for chicken and lamb on the grill or in the slow-cooker. The smell alone will summon the household.

What you'll need

• 800 g chicken thighs or lamb
• 2 tbsp oil
• 1 tbsp yoghurt (optional, for a marinade)
• Shawarmacadabra, generously
• Flatbreads, yoghurt salad, to serve

The method

1. Mix the oil (and yoghurt, if using) with a heavy spoonful of Shawarmacadabra to make a paste.
2. Coat the chicken or lamb and marinate at least an hour, ideally overnight.
3. Grill, roast or slow-cook until tender and lightly charred at the edges.
4. Slice and pile into warm flatbreads or batbout pita with a yoghurt salad.

Sage's tips

• Make the yoghurt salad: Greek yoghurt, lemon, garlic and a pinch of salt.
• Slow-cook a lamb shoulder rubbed in Shawarmacadabra for 4 hours until it pulls apart.

Shawarmacadabra — 80g · Medium · Adds wanderlust to lamb or chicken! · Contains traces of Wheat, Gluten and Mustard. [Add to cauldron →]