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Kebab Seasoning



While standing in line at a busy Mediterranean restaurant in NYC, I overhear a man with a heavy accent speaking to the owner. He asks to try the just-finished-cooking lamb shish kebab.

Turns out they recognize one another from working side-by-side in a kitchen years ago.

The fact that he had come to sample kebab from a chef he knew from years ago begged me to ask for advice –

Should I order the kebab or shawarma?

(For those that don’t know, shawarma is a type of kebab. One major difference is how it’s served. For example, shawarma might be served with tabbouleh.)

“Lamb kebab,” he said.

I listened.


  • onion
  • salt
  • pepper
  • sumac berries
  • parsley
  • turmeric
  • soup base kosher chicken


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