Duck Shawarma with Fig Jam

Preparation info
  • Serves


    • Difficulty


    • Ready in

      3 hr 30

Appears in
The Jewelled Kitchen

By Bethany Kehdy

Published 2013

  • About

This dish was inspired by a shawarma sandwich I once had at Ilili restaurant in New York City. Shawarma is widely believed to have originated in Anatolia, Turkey, and the name is derived from the Turkish word “cevirme”, meaning “turning”, referring to the traditional method of cooking it on a spit.


  • 4 tsp sea salt
  • ½ tsp mastic powder, xanthan gum or about 4


  1. Put the salt, mastic powder, mahlab, cinnamon, mint, ginger, half the garlic cloves and the orange zest in a bowl and mix well to make a rub. Crush the cardamom seeds using a pestle and mortar and add to the mixture.
  2. Lightly pierce the duck skin all over the legs with the point of a sharp knife or a skewer, being careful not to puncture the meat, as this would