What is grilled and fried chicken spice mix?
Grilled and fried chicken spice mix is a complete seasoning designed for chicken that will be charcoal-grilled or deep-fried. It belongs to the Gulf school of spice blending, which married Indian spices with the flavours of the Arabian Peninsula through the ports of the Gulf. In Saudi Arabia, Kuwait and the Emirates it is sold as shawa (grill) or farrouj seasoning; in Iraq it is the base for tikka chicken; in Egypt customers ask for grilled chicken mix or broasted seasoning. Charcoal-grilled chicken, broasted chicken and spicy fried chicken all rely on this blend to give the meat a golden colour, a smoky aroma and a balance of sour, hot and aromatic notes.
Composition and the role of each ingredient
The blend is built on a base of sweet red pepper (paprika), ground coriander and cumin, which usually make up most of the weight. Dried garlic, dried onion and ginger add depth, while black pepper, turmeric, cardamom, cinnamon and cloves appear in smaller amounts to give the characteristic Gulf profile. Loomi (dried black lime) is the signature of the Gulf version, contributing a smoky acidity nothing else can replace. Frying blends add smoked paprika, white pepper, a little chilli and dried herbs such as wild thyme and oregano to recreate the familiar broasted flavour.
| Variant | Character | Best use |
|---|---|---|
| Gulf Grilled Chicken Spice Mix | Loomi, cardamom and paprika; aromatic, medium heat | Charcoal chicken, madhbi, oven-roasted chicken |
| Fried Chicken Spice Mix | Garlic, white pepper and herbs; crisp golden crust | Broasted chicken, flour-coated fried chicken |
| Fried Chicken (BBQ) Spice Mix | Smoked paprika, brown sugar and onion; sweet and smoky | Wings, fried chicken finished with BBQ sauce |
| Sheikh Blend for Roast Chicken | Balanced, rich in coriander, cinnamon and cardamom | Whole roast chicken over rice |
| Secret Blend for Poultry | A complex blend of more than fifteen spices | All-purpose seasoning for any poultry dish |
How to recognise a good blend
A good blend is ground from fresh whole spices, not from stale pre-ground stock; coriander and cumin lose most of their volatile oil within months of grinding. When you open the pack, the sweet paprika and cumin should reach you immediately, and the colour should be a warm orange-red, neither faded nor darkened by scorching. Avoid blends padded with salt, starch or flour to add weight: salt should be kept to a sensible level and declared clearly on the label, and both the Egyptian Standards and the Gulf (GSO) specifications prohibit artificial colours and unapproved preservatives in table seasonings. Look for a uniform fine grind that clings to the chicken, and a moisture level in the region of 8 to 10 percent so the mix does not cake.
How to use it
- Wash and dry the chicken thoroughly, then make shallow cuts in the flesh.
- Mix two tablespoons of the blend (about 20 g) per kilo of chicken with the juice of one lemon, three tablespoons of oil and two tablespoons of yoghurt.
- Rub the marinade into the cuts and under the skin, and refrigerate for 4 hours to overnight.
- Grill over medium charcoal, turning every 5 minutes, or roast at 200 °C for about 40 minutes.
- For frying, mix one tablespoon of the blend into each cup of flour and fry at 170 °C.
Other uses: sprinkle over roast potatoes, blend with butter to brush on grilled corn, or stir into kabsa and mandi rice so the rice matches the chicken.
Storage and shelf life
Keep the blend in an airtight container away from light, heat and humidity, and never dip a wet spoon into the pack. It holds its best flavour for 9 to 12 months from grinding; after that it remains safe but gradually loses its aromatic strength.
The Sheikh Al-Attareen range
- Gulf Grilled Chicken Spice Mix
- Fried Chicken Spice Mix
- Fried Chicken (BBQ) Spice Mix
- Sheikh Blend for Roast Chicken
- Sheikh Al-Attarin Secret Blend for Poultry
We source whole spices from their best origins, including Upper Egyptian coriander and cumin, Spanish or Indian paprika and Omani loomi, and every batch is checked in our factory laboratory for moisture, extraneous matter and microbial contamination before grinding and packing in Mansoura. The range is available in our Egyptian stores, our Baghdad and Erbil branches in Iraq, our Homs branch in Syria and through our online shop.
FAQ
Does the blend contain salt?
Some of our products contain a limited amount of salt declared on the label, while others are salt-free so you can control the seasoning yourself.
What is the difference between the grilled and fried versions?
The grilled blend is richer in loomi, cardamom and paprika to stand up to charcoal heat, while the fried blend focuses on garlic, white pepper and herbs to give the crisp broasted crust.
How long should chicken marinate?
Between 4 and 12 hours in the refrigerator; under two hours the flavour does not penetrate, and beyond a day the lemon can make the meat too soft.
Can I use it for turkey or quail?
Yes, it suits all poultry; simply increase the quantity slightly for larger birds.