Shawarma Spice Mix (Authentic Middle Eastern Seasoning)
This homemade shawarma spice mix is a traditional Middle Eastern seasoning made with warm, aromatic spices like cumin, cardamom, cinnamon, allspice, and paprika. It’s the same spice blend used to season chicken, beef, or lamb shawarma, and it can be made using ground spices or toasted whole spices for deeper flavor.
What is shawarma?
Shawarma is a popular Middle Eastern dish made by stacking thin slices of marinated meat—usually chicken, beef, or lamb—on a vertical rotisserie where it slowly roasts while turning. The cooked meat is shaved off and served in flatbreads or plates with vegetables, sauces, and pickles.
What is shawarma spice mix?
Shawarma spice mix is a warm, aromatic blend of spices used to season the meat before cooking. The exact blend varies by region, shop, and household, but it typically includes spices like cumin, cardamom, cinnamon, allspice, paprika, and black pepper. The seasoning is what gives shawarma its deep, savory flavor and signature aroma.
I was first introduced to shawarma spice when I started traveling, and let me tell you—it was love at first sniff. With my Indian background, I already had a deep appreciation for bold, layered flavors, so this aromatic blend instantly drew me in. Some of the spices felt familiar—warm, earthy, comforting—but there was also something distinctly different, something new that sparked my curiosity.
If you’re a cook at heart, you know that feeling—when a new flavor hits your senses and you just have to chase it. So of course, I dove in headfirst, experimenting with different recipes, testing spice ratios, tweaking blends… and let me tell you, no two shawarma spice mixes are ever the same.
This version right here is my take—refined over time, tested on many shawarma nights, and so well-loved that I now make extra just to share with family and friends. And here’s the kicker: I live in the Middle East, surrounded by incredible spice shops and endless shawarma options… yet people still come asking for my blend. That should tell you something!
Why you’ll love this shawarma spice mix
- Made with traditional Middle Eastern spices for authentic flavor
- Balanced and aromatic, not overly spicy or cinnamon-heavy
- Works for chicken, beef, lamb, and vegetables
- Includes both powder and whole-spice methods
- Easy to make at home and better than store-bought blends
What spices are used in shawarma spice mix
There is no single “correct” shawarma spice mix, but most traditional blends include a combination of warm, earthy, and slightly sweet spices. Common spices used in shawarma seasoning include:
- Cumin – earthy and smoky, forms the backbone of the blend
- Paprika – adds color and mild sweetness
- Cardamom – aromatic and slightly floral
- Cinnamon – warm and subtly sweet
- Allspice – deep, peppery warmth
- Black pepper – gentle heat
- Nutmeg or cloves – used sparingly for depth
Some versions also include turmeric, ginger, garlic powder, or dried chilies, depending on regional and personal preference.
Step-by-step: Shawarma spice mix
From ground spices
- Measure all the spices into a bowl.
- Mix well until the color is even and no streaks remain.
- Transfer to an airtight spice jar and store in a cool, dark place.
From whole spices
- Add whole spices to a dry pan over low heat.
- Toast gently for 3–4 minutes until fragrant, stirring constantly.
- Remove from heat and let cool completely.
- Grind the cooled spices to a fine powder, adding any ground spices at the end.
- Store in an airtight jar.
Tips for success
- Use fresh spices for the best aroma and flavor
- Toast whole spices gently—burnt spices will taste bitter
- Let spices cool completely before grinding
- Store in an airtight jar away from heat and light
- For hot climates, refrigeration helps extend shelf life
- Effortless Eats: Sheet Pan Shawarma Chicken Recipe
- Authentic Chicken Shawarma at Home
- Homemade Pumpkin Spice Mix
- Savor the Middle East: Chicken Kebabs with Authentic Marinade
- How to Roast Garlic
Frequently asked questions
Shawarma spice mix is generally warm and aromatic rather than hot. Heat can be adjusted by adding or reducing cayenne or chili.
No. While they share some spices, 7 spice is a different Middle Eastern blend with its own proportions and flavor profile.
Yes. Shawarma spice mix works well for oven-roasted, pan-fried, or grilled meats.
For best flavor, use within 2–3 months. It can last up to 6 months when stored properly.
Shawarma Spice Mix (Authentic Middle Eastern Seasoning)
A shawarma spice mix is a classic Middle Eastern seasoning used in many meat dishes. The rich aroma comes from the use of exotic spices such as cinnamon, allspice, cloves, nutmeg, and other warm spices. Making it homemade is a simple and easy way of adding more zing to your favorite recipes.
Ingredients
- 2 tbsp Sweet paprika
- 1 tbsp Cayenne or hot paprika powder
- 2 tbsp Ground cumin
- 1½ tsp Turmeric powder
- 2 tbsp Garlic powder
- 1 tbsp Ginger powder
- 1 tbsp Ground Cardamon
- 2 tbsp Ground Cinnamon
- 1 tbsp Ground Nutmeg
- 1½ tsp Ground cloves
- 1 tbsp Ground Allspice
- 2 tbsp Black pepper powder
- 1 tbsp Cumin seeds
- 1 tbsp (15 pods) Green Cardamom pods lightly crushed
- 2 3-inch Cinnamon stick (Use 1½ sticks if using cassia)
- 1 tbsp (15 cloves) Whole Cloves
- 9 Dried paprika peppers, broken
- 6 Dried cayenne peppers, broken Use 3 – 4 for mild.
- 1 tbsp (15 whole) Allspice berries
- 2 tbsp (10 corns) Black peppercorns
- ½ inch Whole nutmeg
- 2 tbsp Garlic powder
- 1 tbsp Ginger powder
Method
- Combine all spices in a bowl until you have one even color.2 tbsp Sweet paprika , 1 tbsp Cayenne or hot paprika powder, 2 tbsp Ground cumin, 1½ tsp Turmeric powder, 2 tbsp Garlic powder , 1 tbsp Ginger powder, 1 tbsp Ground Cardamon , 2 tbsp Ground Cinnamon , 1 tbsp Ground Nutmeg , 1½ tsp Ground cloves, 1 tbsp Ground Allspice , 2 tbsp Black pepper powder
- Toast – Add all the whole spices (not powders) to a frying pan. Toast the spices on low heat for just 3 to 4 minutes until you get a nice aroma of spices. Remove from heat and let cool completely.1 tbsp Cumin seeds, 1 tbsp Green Cardamom pods, 2 3-inch Cinnamon stick, 1 tbsp Whole Cloves, 9 Dried paprika peppers, broken, 6 Dried cayenne peppers, broken, 1 tbsp Allspice berries, 2 tbsp Black peppercorns, ½ inch Whole nutmeg
- Grind – Add all the whole spices and powders to a spice grinder and blend until smooth.2 tbsp Garlic powder, 1 tbsp Ginger powder
Notes
-
This is a traditional Middle Eastern shawarma seasoning.
Spice blends vary by region and household, so small differences in flavor are normal and expected. -
Ground spices vs whole spices.
The ground-spice method is quick and convenient. Toasting and grinding whole spices gives a deeper, more aromatic flavor but takes a little longer. -
Toast gently, never rush.
If making the whole-spice version, keep the heat low and stir constantly. Burnt spices will make the blend bitter. -
Let spices cool before grinding.
Grinding warm spices creates steam, which reduces shelf life and dulls flavor. -
Adjust heat to taste.
Cayenne or hot paprika adds heat but is optional. Reduce or omit for a milder blend. -
Storage and shelf life.
Store in an airtight jar away from heat and light. Best used within 2–3 months for peak flavor; usable up to 6 months. -
Hot or humid climates.
If you live in a warm, humid climate, store the spice mix in the refrigerator to extend freshness. -
How much to use.
Use about 1½–2 tablespoons per pound (500 g) of meat, adjusting to taste.
Equipment you will need
Nutrition
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Thank you for sharing this recipe…I have tried so many recipes but none quite as flavourful and delicious as your’s. I marinated some chicken thighs and baked in the oven and then added it to a wrap….the best spice ever….truly! THANK YOU!
Thank you so much for the lovely feedback Richelle.