Shawarma Rama-Ding-Dong

(1 customer review)


Shawarma Seasoning – Shawarma-Rama-Ding-Dong from ‘Ome Made is a perfect blend of spices to recreate the Middle Eastern delicacy.

Recreate your own takeaway favourite in the comfort of your own home!

In stock (can be backordered)


Shawarma Seasoning is a blend of spices for you to re-create your favourite takeaway shawarma kebab, in the comfort of your own home.

Originating from the Ottoman Empire, Shawarma-Rama-Ding-Dong is packed with warming Middle Eastern inspired spices.

Traditionally made with thin layers of lamb or mutton, layered on a vertical spit and grilled. However this spice is great for any grilled meats from chicken thighs to minced meat.

A great way to flavour food for the BBQ using meat or poultry on skewers or slow cook on a rotisserie.

60g resealable pouch

Allergy advice: May contain traces of nuts/peanuts. Processed in an environment where mustard, celery, sesame & gluten are handled. Some ingredients used in the production of this product are packaged in an environment where lupin, soya and sulphites are handled.

Chicken Shawarma

Chicken Shawrama

Prep Time 20 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Middle Eastern
Servings 2 people


  • 4 -5 boneless and skinless chicken thighs
  • 3-4 tsp ‘Ome Made shawrama spice
  • 2 tbsp of lemon juice about ½ lemon squeezed
  • 2 tbsp olive oil
  • 2 garlic cloves peeled and crushed
  • A little salt to taste


  • Mix the shawrama spice with the lemon juice, olive oil, garlic and salt if using.
  • Put the chicken in a bowl and rub the marinade into the chicken well.
  • Cover the bowl and put in the fridge to marinate for 3 – 8 hours
  • Once the chicken has marinated slice into thin strips.
  • Push a skewer through one end of strip of chicken and another skewer through the opposite end, repeat until the chicken is used up.
  • Heat the grill to medium.
  • Place the kebabs over a roasting tin, with the ends of the skewers balancing on the sides so the chicken doesn’t touch the bottom of the tin.
  • Place under the grill and cook for 5 – 6 minutes before turning and cooking for another 5 – 6 minutes or until the chicken looks lightly charred on the edges but cooked in the middle.
  • Let the chicken rest for a few minutes in its own juices before serving with flatbread or pita bread, salad, chilli sauce and either toum ( or a yoghurt, tahini and garlic sauce. Recipe below.
Keyword chicken, grilled meat, kebab, Lamb, shawarma


Yoghurt Sauce

Yoghurt sauce

Prep Time 15 minutes
Servings 6 people


  • 300 g full fat natural yoghurt
  • 2 tablespoons of lemon juice ½ a lemons worth
  • 2 tablespoons of tahini sesame seed paste
  • 6 cloves of garlic crushed soak the cloves in ice cold water for 30 minutes if you want a less pungent taste
  • 12 fresh mint leaves chopped or a pinch of dried mint
  • 1 tablespoon of chopped fresh dill optional
  • ¼ - ½ tsp of salt to taste
  • Pinch of paprika


  • Mix all the ingredients together and refrigerate until ready to use. You can use a food processor to blend the sauce if you want it really smooth.

Additional information

Weight 0.72 kg
Dimensions 17 × 11 × 2 cm

1 review for Shawarma Rama-Ding-Dong

5.0 Rating
1-1 of 1 review
  1. I can’t stop cooking Shawarma chicken kebabs on the bbq with this mix. It’s so delicious. Buy some today!!

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