Vic & Sammy's Toronto Grill Shawarma Spice Mix

July 10, 2012

Vic & Sammy's Toronto Grill Shawarma Spice Mix

Vic and Sammy's Toronto Grill Shawarma Spice Blend

I thought it was enough time for me to release Vic & Sammy's Toronto Grill's Famous Shawarma spice mix. For those of you who are not familiar with Vic & Sammy's it was a restaurant that I owned and operated until it was sold and the name changed to Hakotel. The spice blend that was used at Hakotel was not the same spice blend that I used at Vic & Sammy's. When I purchased the Restaurant from Moshe David in the 90's he provided me with a recipe for Shwarma that he claimed to be a family secret passed down in his family hailing back to Yemen.

I used the blend for the first six months in operation and decided to change the recipe as more of my clientele had shifted to a more North American group from that of an Israeli group. I removed the cayenne pepper, chili flakes and decreased the curry content. In there place I added dark brown sugar, cinnamon sugar and allspice. Giving the Shwarma a sweeter taste. The Turkey meat tasted much better with the new combination. In fact, I am still stopped by former clients who have expressed the opinion that "Vic and Sammy's had the best Shwarma in the city.

This blend works well on all types of poultry.

Vic and Sammy’s Toronto Grill’s Famous Shawarma Spice Blend

Courtesy of Shabbosgourmet

Ingredients

· 1 tablespoon Hungarian Paprika

· 1 tablespoon ground Cumin

· 1 tablespoon kosher salt/Sea Salt

· 1 tablespoon ground Coriander

· 1 tablespoon onion powder

· 1 tablespoon coarsely Fresh Ground Black Pepper

· 1 tablespoon garlic powder

· 1 tablespoon Turmeric

· 1 Tablespoon Cinnamon Sugar

· 1 tablespoon Allspice

· 1 tablespoons Dark Brown Sugar

Place all spice ingredients into a bowl and mix thoroughly.

Store in an airtight container and keep with your spices. You can also keep this spice blend in a used spice container.