Recipe Ideas for your Never Not Eating Spice Blends

7 Spice Lamb Kebabs
When it comes to grilling, nothing quite beats the flavor and aroma of perfectly cooked lamb kebabs. If you're looking to elevate your grilling game, mastering the art of 7 spice lamb kebabs is a must. Let's dive into the world of spices and techniques to create a mouthwatering dish that will impress your guests. The stuff: 1 large white onion, peeled, plus more sliced onion, for serving        2 pounds ground lamb 4 large garlic cloves, finely chopped (about 1 1/2 tablespoons) 2 tablespoons kosher salt 2... Read more...
Grilled Spiced Cauliflower Recipe
The stuff: 2 tbs Never Not Eating spice of your choice  1 ½ tsp kosher salt 1 head of cauliflower, trimmed of green leaves and cut vertically into 3/4-inch slices Extra-virgin olive oil, for brushing and drizzling 1-2 tablespoons finely chopped fresh cilantro or parsley leaves (or both) and tender stems The method: Generously brush the cauliflower all over with olive oil and season evenly with the spice mixture. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of... Read more...
Lebanese 7 Spice Lamb Sliders with Yogurt
The Stuff: Sauce ½ cup plain whole-milk strained Greek-style yogurt 2 tablespoons tahini 1 tablespoon fresh lemon juice (from 1 lemon) 1 garlic clove, grated (about 1/2 teaspoon) ¼ teaspoon kosher salt Lamb Patties 1 ½ pounds ground lamb ¾ cup finely chopped toasted pine nuts (from 1 cup pine nuts) (see Note) 2 tablespoons Never Not Eating 7 Spice 1 teaspoon kosher salt 2 garlic cloves, grated (about 1 teaspoon) ½ teaspoon black pepper 2 tablespoons pomegranate molasses The Method: Make the sauce: Whisk together yogurt, tahini, lemon juice, garlic, and salt in a medium bowl until combined; set aside. Make the lamb patties: Preheat grill to medium-high (400°F to 450°F).... Read more...
Turkey Kibbe Kebabs with Two Sauces
The Stuff: 2 lemons 3/4 cup finely chopped flat-leaf parsley 1/3 cup coarsely chopped fresh mint 1/3 cup coarsely chopped walnuts 1 garlic clove, finely chopped 2 tablespoons extra-virgin olive oil 2 tablespoons water 1/4 teaspoon kosher salt Pinch of freshly ground black pepper Pinch of Never Not Eating Chraime Yogurt-Garlic Sauce 2 cups plain low-fat Greek yogurt 1/2 cup water 1/2 cup finely chopped flat-leaf parsley 2 garlic cloves, finely chopped 1/4 teaspoon kosher salt Turkey Kebabs 1 pound ground turkey, dark meat 2 tablespoons extra-virgin olive oil, plus... Read more...
Chicken Lule Kebab
 The Stuff: 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces 1 pound lamb fat, cut into 1-inch pieces 1 medium-size (8-ounce) yellow onion, cut into 1/2-inch wedges (about 2 cups) 3 tablespoons of your favourite Never Not Eating spice blend 3 ½ teaspoons kosher salt 1 ½ teaspoon black pepper 10 large metal skewers (1 inch wide x 23 1/2 inches long) Ghee, at room temperature, for brushing   Directions Place chicken and lamb fat on a baking sheet lined with parchment paper; spread into a single layer. Freeze, uncovered, until partially frozen, about 30 minutes. Meanwhile, place meat grinding... Read more...
Grilled Baharat Chicken with Yogurt Garlic Marinade
The Stuff: 1/2 cup plain yogurt 1 tablespoon lemon juice 1/2 cup chopped fresh parsley 1 tablespoon extra virgin olive oil 2 cloves garlic, minced 2 ½ teaspoons Never Not Eating Baharat or Lebanese 7 Spice 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 1/2 pounds skinless, boneless chicken breasts The Method: Marinate the chicken: Mix the marinade ingredients (yogurt, lemon juice, parsley, olive oil, garlic, cumin, paprika, cinnamon, salt, and pepper) together in a medium sized bowl. Add the chicken pieces to the bowl and thoroughly coat with the marinade. Cover with plastic wrap and chill in the refrigerator for 2 hours to overnight. Grill the chicken:... Read more...
Pork Chops with Sherry Pan Sauce with Lebanese 7 Spice
 The Stuff: 2 bone-in, center cut pork chops (about 1 1/4  inches thick) 1 ¾tablespoons kosher salt, plus more to taste 1teaspoon black pepper, plus more to taste 1tablespoon neutral oil (such as grapeseed) 1large shallot, finely chopped (about 1/4 cup) 2 teaspoons Never Not Eating Lebanese 7 Spice 1/3 cup dry sherry (or a dry white wine) 1 teaspoon grated orange zest plus 1 cup fresh orange juice (from 4 oranges) 3 tablespoons chopped prunes or dried figs 1 tablespoon chopped fresh flat-leaf parsley or cilantro Season pork with salt and pepper. Heat oil in a large skillet over medium-high heat. Add pork... Read more...
Never Not Eating 7 Spice Pistachios
The Stuff: 680 gr shelled pistachios 3 tablespoons Never Not Eating 7 Spice 1 tablespoon sugar Pinch of salt 3-4 tablespoons vegetable oil   The Method: Line a large, sided baking sheet with parchment paper and preheat the oven to 325 degrees F. Combine all the ingredients in a bowl and toss to thoroughly coat the pistachios. Spread the pistachios in a single layer on the baking sheet. Bake for 10-15 minutes. Read more...
Persian Green Rice
Are you ready to spice up your rice game? Look no further than Persian Green Rice! The stuff: 3 cups long grain (basmati or other) rice, rinsed until the water runs clear ¼ cup grapeseed oil 1 large onion, chopped 1 cup each parsley, dill and cilantro, chopped finely 1 teaspoon salt 1 tablespoon Never Not Eating Lebanese 7 Spice or Baharat ½ teaspoon turmeric Salt and pepper, to taste The method: In a heavy saucepan, heat the oil and sauté the onion until golden, and then add the herbs... Read more...
Mejadra
Mejadra, also known as Mujaddara, is a traditional Middle Eastern dish that combines lentils, rice, and caramelized onions. This flavorful and nutritious dish has been enjoyed for centuries and continues to be a popular choice for those seeking a hearty and satisfying meal. The stuff: 1 cup brown lentils 2 cups long grain (basmati or other) rice, rinsed until the water runs clear 3 tablespoons olive oil, divided 2 large onions, chopped 1 tablespoon Never Not Eating Chraime, Baharat, Lebanese 7 Spice or Shawarma 2 teaspoons smoked paprika (skip if... Read more...
Whole Roasted Cauliflower
Whole roasted cauliflower is a delicious and nutritious dish that can be a show-stopping centrepiece for any meal. If you're looking to impress your guests or simply want to try something new, whole roasted cauliflower is the way to go. In this guide, we will explore the benefits of this dish and provide you with tips on how to make the perfect whole roasted cauliflower. The stuff: 1 head of cauliflower 1 tablespoon grapeseed oil 1 ½ cups tahini or full-fat Greek yogurt 1 lime, zested and juiced 4 tablespoons... Read more...