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.
Table of Content
If you have never made a homemade spice mix before? You must try it at least once!! When you freshly ground the whole spice, the results are totally different than those you get when you use ready-made spices that have been sitting in the supermarket for months (with a shelf life of 2 years).
I grew up with my mom making spice mixes all the time. She made this one particular one that had a blend of 32 individual spices. Some I had never seen in my life and some that I could never pronounce. But she knew them all like the back of her hand. She made this particular one just once a year and stored it in bottles for sale.
I now often make my own spice mixes even when I can easily buy them at a supermarket. Honestly, it's so fresh!
About shawarma spice blend
The shawarma spice mix differs slightly from region to region (brand to brand) mostly in the number of spices used. 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 tablespoon minced garlic and ½ tablespoon 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 instructions
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
How to use this shawarma seasoning mix?
The possibilities with this spice mix are endless.
- Love kebabs? - Marinate beef, chicken, Turkey, lamb, or even fish. A squeeze of lemon and grill it up. Yum!!
- Salads and dressings - Sprinkle a little over your salad or dressing to give it a middle eastern twist. It's wonderfully warm and comforting (but don't add too much)
- Hummus and Tahini Sauce - The next time you eat you enjoy hummus or tahini sauce? Instead of garnishing it with paprika - try this shawarma spice.
- Try my Quick homemade Shawarma Recipe or Shawarma Pocket recipe for a quick meal in 20 minutes.
- Or make a full meal and try my Sheet pan Shawarma Chicken Recipe.
You may also like
Did you enjoy this recipe? Please ⭐️⭐️⭐️⭐️⭐️ it.
Save it for later.
You can also find a collection of my recipes and tutorials here on Pinterest. Follow me on Facebook, Twitter, and Instagram.
And, don't forget to subscribe to my blog to receive new recipes by email.
Printable Recipe
Shawarma Spice Mix
Print Pin Rate Share by Email Share on FB Save GrowDescription
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
From powders
- 2 teaspoon Sweet paprika
- 1 teaspoon Cayenne or hot paprika powder
- 2 teaspoon Ground cumin
- ½ teaspoon Turmeric powder
- 2 teaspoon Garlic powder
- 1 teaspoon Ginger powder
- 1 teaspoon Cardamon powder
- 2 teaspoon Cinnamon powder
- 1 teaspoon Nutmeg powder
- ½ teaspoon Ground cloves
- 1 teaspoon Allspice powder
- 2 teaspoon Black pepper powder
From whole spices
- 1 teaspoon 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 teaspoon Garlic powder
- 1 teaspoon 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
Recipe Notes & Tips
- 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 Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Linda Piazza
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.
Veena Azmanov
Thank you so much for the lovely feedback, Linda. Happy to hear you enjoyed this spicemix.
Sandra
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.
Veena Azmanov
Thank you, Sandra. Happy to hear you enjoyed it.
Ney
How much of the spice mix do you recommend I use per lb of ground meat?
Veena Azmanov
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.
Ney
Thank you for the advice!!
alexandra storm
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.
Veena Azmanov
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)
Charlene
Best recipe ever. I love shawarma but don't like the spice mix I get. This was perfect. I love all your recipes Veena.
Veena Azmanov
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.