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Recipe Seasoning Card

Dearborn Chicken Lule

By Chef Mei Lin

Inspired by home-cooked Armenian meals in Mei's hometown of Dearborn, MI, a richly spiced marinade gives these grilled chicken skewers a subtle, complex heat.

Inspired by home-cooked Armenian meals in Mei's hometown of Dearborn, MI, a richly spiced marinade gives these grilled chicken skewers a subtle, complex heat.

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A taste of home

“Middle Eastern immigrants are a bigger share of the population in my hometown, Dearborn, MI, than anywhere else in the U.S. Their kids were my friends growing up, and I fell in love with their food over dinners at their houses. This dish is my homage to those formative meals.”

-Mei Lin

Spices in this Recipe Card

Allspice Powder

Native to: Central America
Plant family: Myrtaceae
Raw form: Berry

As its name suggests, Allspice brings forth a deliciously warm, subtle sweet flavor that’s evocative of cinnamon, nutmeg, and cloves, all mixed together.

The name is as unoriginal as it sounds. When English settlers first encountered these pungent berries in Central America, they gave up trying to describe its complex flavor and settled on Allspice.

Native to: Central America
Plant family: Myrtaceae
Raw form: Berry
Chef & Owner of
Nightshade, Los Angeles

Meet

Mei Lin

Born in China, Mei spent her childhood in Dearborn, Michigan, working alongside her parents in their family-owned Chinese restaurant. Long hours at the family business started her culinary journey, which culminated with the opening of Nightshade in 2019. Her clear vision and lifelong connection to food shines through the menu of Pan-Asian-inspired LA cuisine, which earned her multiple Best New Restaurant nods.

1 / 6
Q
What would your last meal be?
A

Hainan chicken & chicken fat rice with lots of alba with truffles. A bit of caviar to start, sushi on the side, and an amazing riesling to wash it all down.

Q
What's your favorite off-the-beaten-path spice you wish more people knew about?
A

Definitely sumac. It has amazing color and flavor, and brings a fantastic acid brightness to any dish.

Q
Breakfast, lunch, dinner – which one is best?
A

There’s nothing better than connecting with friends over dinner and shooting the shit after a long day.

Q
What are you secretly addicted to?
A

Cheese.

All the spice, twice as nice

(Because bulk isn't always bettter)
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the joy of just enoughmake food and eat it!fresher spice, twice as nice
4 recipe cards

Kebabs Four Ways

Simple skewers bring bold flavors to summer barbecues and school-night suppers. A mix of delicious Middle Eastern classics and tasty Asian-inspired creations.

By Chef Mei Lin
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