Ok, let’s start blooming our shawarma spices. Blooming is a great way to intensify your flavors.

Grab a 1/2 tsp of fennel seed, cumin seed, coriander seed, ground cinnamon, allspice, cloves, smoked paprika and ground cardamom.

Grind them down with a mortar and pestle.

Roast (bloom) them in a non-stick pan or iron skillet. I prefer iron.

Get your exhaust fan on high and/or open the windows. The aroma will envelop the house. Not a bad thing though.

When everything is starting to smoke turn the heat off and remove the spices to a bowl.

Your should be getting excited at this point. The aromas are intoxicating and of course I missed this part in my travels to Turkey since the dish went straight from kitchen to my mouth. I wish I had some process shots of that old woman. Ugh.

Grab 4 TBL of goat or sheep yogurt and marry that with 1 TBL of tahini, 4 cloves of garlic, a couple bay leaves and a few drizzles of extra virgin olive oil.

Buzz that in a CuisinArt or you can use an immersion blender.

Pour the roasted spices into this mixture. Spin for a few seconds.

Add 1 tsp of fine Kosher salt and 1 tsp cayenne pepper.

Walaah. You have an authentic shawarma marinade / paste.

Coat the boneless chicken thighs with this little bit of heaven and put in the fridge for a full day.