Shawarma Spice Blend Recipe
Create this homemade shawarma spice blend and use it on chicken, beef, lamb, fish, or vegetables to bring the aromatic flavors of the Middle East and Mediterranean into your everyday meals.
Ingredients
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon ground turmeric
- ½ teaspoon ground cloves
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cardamom
Instructions
- Place ground cumin, coriander, paprika, garlic powder, black pepper, turmeric, cloves, cinnamon, nutmeg, and cardamom in a small airtight jar.
- Mix until thoroughly combined.
- You can use it immediately or cover it tightly with the lid and store it in a dark, dry, and cool place for up to 6 months.
Notes
- Yields: This recipe makes 3 ½ tablespoons to 4 tablespoons of Shawarma seasoning. The nutritional values below are for the whole recipe.
- Multiply the recipe: Making large batches of this shawarma mixture is a great way to ensure you always have it on hand whenever your recipe calls for it. Therefore, please feel free to multiply this spice recipe and store the extra mixture for later use.
- Addition of salt: Though some recipes may include salt among their shawarma spices, I prefer to omit this ingredient. Saltiness is hard to adjust in recipes—especially depending on your base—so I prefer adding salt according to the recipe I use.
- Use the freshest spices: It’s no secret that fresh spices have a brighter, more potent flavor than old or dried spices. Therefore, I highly encourage you to ensure your pre-ground seasonings are as fresh and flavorful as possible before adding them to your shawarma seasoning mix. Or—if possible—you may also grind your whole spices with a spice grinder for extra flavor.
- Experiment with the amount used: Depending on your desired recipe and the serving size of your dish, you might want to use more or less of this shawarma spice mix. Our rule of thumb is to use two tablespoons per pound of meat, but you may add more or less if you prefer a stronger or milder flavor. (Keep in mind that if you make this recipe as written, you’ll come out with 3.5-4 tablespoons of seasoning, which is ideal for two pounds of meat.)
- Toast your spices (if you have the time): While it may sound like an extra step, toasting your spices before grinding will take this spice blend to the next level. To do so, add the whole spices to a dry skillet and toast, stirring often, over medium-low heat for about 4-5 minutes. Then, you can use your spice grinder to grind them to a fine powder. Remember that following our recipe, you can use an equal amount of any whole spice, but the amount may be slightly less or more than its version made with ground spices.
Nutrition
Calories: 14kcalCarbohydrates: 3gProtein: 1gFat: 0.5gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gSodium: 3mgPotassium: 62mgFiber: 1gSugar: 0.2gVitamin A: 257IUVitamin C: 0.4mgCalcium: 19mgIron: 1mg
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