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–+ servings
Shawarma spice in a jar with spoon.

Shawarma Spice Mix

Author: Veena Azmanov
Prep Time: 5 mins
Total Time: 5 mins
Diet : GF, NF, VEG,
Calories: 111kcal
Adjust Servings Here: 37 grams

Description

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 

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.
  • 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.

Recipe 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. 

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

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