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Since our founding in 2010, we've built relationships with local grill masters, southern smoking champions, renowned chefs, and home cooks from Maine to Oregon. We love to learn how cooks of every skill level can use our products to bring delicious meals to their dinner table! Check out our wide variety of recipes, organized on our blog into categories for ease of searching.

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1 large head of cauliflower, cut into florets

1/4 cup extra virgin olive oil

1 Tbsp honey

1 Tbsp Milford Spice Company Shawarma

2 cloves garlic, minced or grated

Juice of 1 lemon

1 pinch crushed red pepper flakes

kosher salt and pepper

4 warmed naan or pitas

2 Persian cucumbers, sliced

Shredded lettuce, cilantro, crumbled feta, and avocado for serving

plain greek yogurt or tzatziki, for serving

For the Green Tahini:

1/2 cup tahini

1/3 cup fresh cilantro

1/3 cup fresh parsley

1 tsp cumin

juice of 1 lemon

kosher salt


Preheat oven to 425 degrees F.

On a large rimmed baking sheet, combine the cauliflower, olive oil, honey, MSC Shawarma, garlic, lemon juice, crushed red pepper flakes, and a pinch each of salt and pepper (you can omit salt if you need to; the Shawarma Spice is salt-free!).  Toss well to evenly coat. Transfer to the oven and roast for 20 minutes or until tender and lightly charred.

Meanwhile, make the tahini. Combine all ingredients and 1/4 cup water in a blender and blend until completely smooth. If needed, add water to thin the sauce to a drizzling consistency.

To assemble, spread each piece of naan with yogurt, top with lettuce, cauliflower, avocado, and cucumber. Drizzle the green tahini and sprinkle with feta.

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