Shawarma Spice Mix
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.
Shawarma spice mix is a blend of various spices commonly used to season and flavor shawarma, a popular Middle Eastern dish made with meat (such as lamb, chicken, or beef) that’s seasoned, stacked in a cone-like shape, and roasted on a vertical rotisserie.
The specific ingredients in the shawarma spice mix can vary depending on regional preferences and personal taste. I like to try store-bought spice mix so I can test different variations. Some usually have extra cinnamon, so you get a very distinct flavor of cinnamon; others may have a distinct flavor of cumin or sometimes even cloves.
Over the years I have come to define my own flavor and combination preference. I love it when all my spices are in perfect sync with each other. Playing with spice and creating spices blends is in my blood. I prefer a smooth blend of spices; not one that will overpower the others. So, I make my own Shawarma Spice Mix recipe. This blend works best for me and is one that will tantalize your taste buds. There is everything and yet in such perfect harmony. Absolute heaven!
Ingredients and substitutes
- Garlic and ginger – These do come in powder form and are easier to use in spice mixes. If you do not get the powder you can omit them in the spice mix and then add the fresh ginger and garlic directly to the meat. You would need about 1 tbsp minced garlic and 1/2 tbsp of minced ginger for every pound of meat. Fresh ginger is not the same as ginger powder, both in taste and smell.
- Cayenne or hot paprika – It’s always nice to add a bit of spice to dishes but if you don’t like things spicy you can always add sweet paprika; that way you won’t lose out on the gorgeous color. Often I like using the whole paprika and blend it into a nice powder myself. This gives a more rich color to the blend.
- Cumin – This adds a nice smoky flavor to the meat but if you do not like it (my husband cannot stand too much cumin) I suggest you reduce it but don’t omit it.
- Allspice – these look like large black peppers but are actually completely different. A little goes a long way with them.
Step-by-step: Shawarma spice mix
From powders
- Combine all spices in a bowl until you have one even color.
- Transfer to an airtight spice jar or container. Store in a cool dark place for up to 3 months.
From whole spices
- 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.
Pro tip – Roasting the spices will add another dimension of flavor but watch carefully as they can burn easily. - Remove from heat and let cool completely.
Pro tip – It is important that the spices cool otherwise the heat will produce steam in the spice grinder which will reduce the shelflife of the spice mix. - Add all the whole spices and powders to a spice grinder and blend until you have a smooth spice mix.
Pro tip – Blend in short burst, stirring as needed to prevent to prevent. - Transfer to an airtight spice jar or container. Store in a cool dark place for up to 6 months
Frequently asked questions
Shawarma spice mix is a blend of various aromatic spices commonly used in Middle Eastern cuisine. It typically includes ingredients like cumin, coriander, paprika, turmeric, cinnamon, cloves, nutmeg, allspice, black pepper, cardamom, garlic powder, onion powder, and sometimes cayenne pepper.
Shawarma spice mix can often be found in well-stocked grocery stores, especially in the international foods aisle or spice section. You can also purchase it from specialty spice shops or online retailers.
Yes, you can easily make your own shawarma spice mix at home using a combination of ground spices. Recipes may vary, but common ingredients include cumin, coriander, paprika, turmeric, cinnamon, cloves, nutmeg, allspice, black pepper, cardamom, garlic powder, and onion powder.
Recipe Card
Shawarma Spice Mix
Equipment
Ingredients
From powders
- 2 tsp Sweet paprika
- 1 tsp Cayenne or hot paprika powder
- 2 tsp Ground cumin
- ½ tsp Turmeric powder
- 2 tsp Garlic powder
- 1 tsp Ginger powder
- 1 tsp Cardamon powder
- 2 tsp Cinnamon powder
- 1 tsp Nutmeg powder
- ½ tsp Ground cloves
- 1 tsp Allspice powder
- 2 tsp Black pepper powder
From whole spices
- 1 tsp Cumin
- 5 Cardamoms
- 1 inch Cinnamon stick
- 5 Cloves
- 3 Whole paprika dry
- 2 Whole Cayenne peppers dry
- 5 Allspice
- 10 Black peppercorns
- ¼ inch Whole nutmeg
- 2 tsp Garlic powder
- 1 tsp Ginger powder
Instructions
From powders
- Combine all spices in a bowl until you have one even color.
From whole spices
- 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. Pro tip – roasting the spices will add another dimension of flavor but watch carefully as they can burn easily
- Remove from heat and let cool completely.Pro tip – It is important that the spices cool otherwise the heat will produce steam in the spice grinder which will reduce the shelflife of the spice mix.
- Add all the whole spices and powders to a spice grinder and blend until you have a smooth spice mix. Pro tip – blend in short burst, stirring as needed to prevent to prevent
Notes
- Always use fresh spices when making spice mixes, not one that has been sitting around for long.
- Pay attention to the ‘use by’ date on the individual spices.
- Ideally, these spices have a long shelf life – but it’s best to make a note on the jar so you know when it’s time to make a new batch.
- Read the expiry date on the individual powders you used – choose the one with the earliest date as a guide for the shelflife of this spice mix.
- If you live in a hot and humid climate keep the spice mix in the fridge and it will stay good for months.
- Always store in an airtight jar to ensure the flavor of the spices is sealed in well.
- When making powder from whole spices you can remove the seeds to make it less spicey
- Toasting individual spices will revive them and give an additional dimension of flavor.
- Whole spices have a longer shelf life but they still do go bad so always keep track of the dates.
Nutrition
Creative ways to use Shawarma spice
- Roasted Vegetables: Toss vegetables like cauliflower, carrots, potatoes, and bell peppers with olive oil and shawarma spice mix, then roast them until caramelized and tender. Serve as a flavorful side dish or add to grain bowls.
- Marinated Tofu or Tempeh: Marinate tofu or tempeh in a mixture of shawarma spice mix, olive oil, lemon juice, and garlic. Pan-fry, bake, or grill until crispy on the outside and serve in wraps, salads, or bowls.
- Grilled Seafood: Use shawarma spice mix as a dry rub for grilled seafood such as shrimp, fish fillets, or scallops. The warm and aromatic flavors complement the delicate taste of seafood beautifully.
- Spiced Hummus: Stir shawarma spice mix into homemade or store-bought hummus for a Middle Eastern twist. Serve with pita bread, veggies, or as a spread in sandwiches and wraps.
- Shawarma Pizza: Spread a thin layer of hummus or yogurt sauce on pizza dough, sprinkle with shawarma-spiced chicken or lamb, and top with sliced onions, tomatoes, and feta cheese. Bake until golden and bubbly for a unique fusion pizza.
- Shawarma Burgers: Mix shawarma spice into ground meat (beef, lamb, or turkey), minced garlic, and onion. Form into burgers and grill or pan-fry until cooked through. Serve on buns with traditional toppings like lettuce, tomato, onion, and tzatziki sauce.
- Spiced Rice or Quinoa: Add shawarma spice mix to cooked rice or quinoa for an aromatic and flavorful side dish. Stir in some chopped nuts, dried fruits, and herbs for added texture and freshness.
- Shawarma-style Soups: Infuse soups and stews with the warm flavors of shawarma spice mix. Use it to season chicken or lentil soup, or add it to a creamy vegetable soup for depth of flavor.
- Shawarma-seasoned Fries: Toss freshly cooked French fries with shawarma spice mix and a sprinkle of salt for a tasty twist on classic fries. Serve with garlic aioli or tahini sauce for dipping.
- Shawarma-inspired Salads: Create a Middle Eastern-inspired salad by tossing mixed greens with diced cucumbers, tomatoes, red onions, and olives. Top with grilled shawarma-spiced chicken or chickpeas and drizzle with a tahini dressing.
- Shawarma Tacos or Wraps: Fill soft tortillas or wraps with shawarma-spiced meat or tofu, along with your favorite toppings like shredded lettuce, diced tomatoes, cucumbers, and a dollop of yogurt sauce or hummus.
- Stuffed Vegetables: Hollow out vegetables like zucchini, eggplant, or bell peppers and stuff them with a mixture of cooked rice or quinoa, shawarma-spiced ground meat or lentils, and diced vegetables. Bake until tender for a satisfying and flavorful meal.
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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.
This was wonderful. Some of the blends I’ve used in the past are not as balanced as this one. I’ll definitely be making this again.
Thank you so much for the lovely feedback, Linda. Happy to hear you enjoyed this spicemix.
This was amazing! Exactly what I was looking for. Even the kids enjoyed it! Thank you so much! Looking forward to trying more of your recipes.
Thank you, Sandra. Happy to hear you enjoyed it.
How much of the spice mix do you recommend I use per lb of ground meat?
Hey Neh. 1 tbsp per pound of chicken, beef or lamb is recommended but you can use 1/2 tbsp less or more accordingly. For example
1 lb beef or chicken with
1 cup yogurt or 1 tbsp vinegar,
1 tbsp olive oil
1 tsp garlic,
1 tsp ginger,
1 tbsp shawarma spice
Marinate an hour or up to overnight.
I hope this helps.
Thank you for the advice!!
Thank you thank you thank you!!!!!
Your blend was exactly what i was looking for: flavor and complex. I was a bit worried about the amount of cinnamon but it worked out so well. I did add some coriander, since i like it. Otherwise, thank you so much.
Thank you, Alexandra. So happy you find my spice blend meets your taste buds. That’s the best thing about homemade you can make it your own. I love coriander too (and less cumin so I usually use less cumin for the family)
Best recipe ever. I love shawarma but don’t like the spice mix I get. This was perfect. I love all your recipes Veena.
Thank you, Charlene. So happy you had success with this recipe and like my recipes. Thank you so much for coming back to write this feedback. Have a wonderful day.
I could not find Shawarma spice when I live and I really wanted to try this dish which I ate when we traveled Europe last year. The spice is really perfect and the chicken I made was the best ever. We really enjoyed it very much. Thank you so much
Thank you, Vincent. So happy to hear you had success with this recipe and enjoyed it too. Thanks for coming back to write this feedback. Have a lovely day.
I do not get Shawarma Spice so I made my own a couple of weeks back with your recipe. Used it for a BBQ and it was such a winner. Everyone loved it. Now I’m making more for me and a few of my friends. Thank you for your recipes. Love this one and also your Indian chicken recipe.
Thank you so much, Meagan. You just made my day. I am so proud of my spice mixes so this makes me happy. So happy to hear you had success with this recipe and everyone loved it so much. Thanks so much for coming back to write this feedback. Have a wonderful week.
I am always buying my spice mixes. I really need to make them myself one of these days!
Thank you Cathleen. I love making my own spice mixes and love paying with the ingredients too!
What a lovely, fragrant spice blend! I love making my own blends at home. The color of this one is so gorgeous, too!
Thank you Ashley. I love making my own spices very much. I hope you try this.
Thank you so much for this recipe Veena. I love shawarma chicken but never made it at home. It’s really expensive here to eat Shawarma out. And the spice mix is expensive at the store because it’s imported. I could not make it home because of the ginger garlic powder which again I don’t get. But stupid me did not think of using fresh. I love your blog. I am learning so much from you. Both here on this food blog as well as the cake blog.
The knowledge you have truly shows in the way you write your post. So detailed in so valuable. Thank you so much for always sharing your best recipes with us. I love both your blogs.
Thank you so much Shalu for your kind words. I am so happy to hear that you find both my blogs useful. I do believe is giving not just the recipe teaching the right technique and know how too. Thank you for your kind words and support.
Veena!! I love this!! I love shawarma but made the spice mix for the first time. I did not know it was so easy. Thank you for all the tips and how to use it.
Thank you so much Diana. So happy that you loved the spice mix. It sure is so easy to make and use. Have fun experimenting with it.
Thanks so much for coming back to write this feedback. Truly appreciate it.