Home Herbs & Spices Sabrina Ghayour's spice blends Sabrina Ghayour Flavour Spice Blend 40g

Sabrina Ghayour Flavour Spice Blend 40g

Sabrina's Flavour Spice Blend, designed by Sabrina, blended by Steenbergs. It is the perfect spice blend to inject maximum Flavour into soups, stews, tagines, pies and even Shepherd’s pie to inject a little Middle Eastern magic.

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£3.00

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Details

  • Packaging type: Glass
  • Recyclability: Recyclable
  • How to use: This earthy blend of spices is simply perfect for roasted meats, root vegetables and kebabs. It is the perfect spice blend to inject maximum Flavour into soups, stews, tagines, pies and even Shepherd’s pie to inject a little Middle Eastern magic.

Sabrina Ghayour Flavour Spice Blend 40g details and description

Sabrina Ghayour's Flavour Spice Blend (cumin, coriander, cinnamon, turmeric, garlic powder, paprika, cayenne, lime powder, cracked black pepper)

This earthy blend of spices is simply perfect roasted meats, root vegetables and squashes and not forgetting, the perfect combination for kebabs such as shawarmas, koftas and red meat kebabs. Even more versatile than that, it is the perfect spice blend to inject maximum Flavour into soups, stews, tagines, pies and even Shepherd’s pie to inject a little Middle Eastern magic.

~Sabrina Says~

  • For soups, stews and pie fillings - Simply add the spice when softening your onions, cook for a couple of minutes and follow with your chosen ingredients! Such a wonderfully aromatic way to give your favourite home recipes, a different and interesting twist
  • For kebabs or shawarma - Using either chicken thigh fillets or lamb leg steaks, simply combine the blend with a little yogurt (approximately 2 tablespoons per 500g meat), a drizzle of oil, 1-2 cloves or crushed garlic, a good squeeze of lemon juice and salt to season and leave to marinate for 30 minutes. To cook chicken thigh fillets, preheat the oven to 200 degrees fan and lay the chicken flat on a baking tray lined with parchment paper and cook for 35-40 minutes, then shred the meat using a good knife and serve in wraps or pittas with yogurt, chilli sauce and fresh tomatoes and onion
  • For lamb leg - preheat a frying pan over a high heat and drizzle in a little oil and pan fry the steaks for 4-5 minutes on each side (or more if desired), remove from heat and allow to rest covered with foil and then slice thinly and serve in wraps or pittas with yogurt, chilli sauce and fresh tomatoes and onion