Shawarma spice blend is the aromatic, savory mix that gives Middle Eastern shawarma its signature flavor. Featuring warm spices like cumin, coriander, cardamom, and paprika, this blend works as a dry rub for chicken, beef, or lamb, and even as a seasoning for roasted vegetables. It’s simple to make at home with pantry staples, and it beats store-bought versions in freshness and depth.
Ingredients
- 2 tablespoons (14 g) ground cumin
- 2 tablespoons (14 g) ground coriander
- 2 tablespoons (16 g) smoked paprika
- 1 tablespoon (8 g) ground turmeric
- 1 tablespoon (7 g) ground cardamom
- 1 tablespoon (8 g) garlic powder
- 1 tablespoon (8 g) onion powder
- 1 tablespoon (6 g) ground black pepper
- 2 teaspoons (5 g) ground cinnamon
- 2 teaspoons (5 g) ground ginger
- 1 teaspoon (2 g) cayenne pepper (adjust to taste)
- 1 teaspoon (2 g) ground cloves
Instructions
- Place all the spices in a medium bowl.
- Whisk thoroughly until evenly combined, breaking up any clumps.
- Transfer to an airtight jar or container. Store in a cool, dark place.
Tips
- For the freshest flavor, toast whole spices (like cumin seeds, coriander seeds, and cardamom pods) in a dry skillet over medium heat for 1–2 minutes until fragrant, then grind them. This adds a deeper, more complex aroma but takes about 10 extra minutes.
- Substitute smoked paprika with sweet paprika if you prefer a milder, less smoky flavor. Use regular paprika for a more classic shawarma taste.
- Store the blend in an airtight container away from light and heat. It will keep for up to 6 months, but for the best flavor, use within 3 months.
- Adjust the cayenne to your heat preference. Start with 1/2 teaspoon if you’re sensitive to spice, and add more later.
Serving Suggestions
Use this blend as a dry rub for chicken, beef, lamb, or even tofu. For every 1 lb (450 g) of meat, use about 2 tablespoons of the spice blend. Massage it into the meat with a little olive oil and let it marinate for at least 30 minutes (or up to overnight) before cooking. It also works beautifully as a seasoning for roasted vegetables, rice, or hummus.
Variations
This is a classic Middle Eastern-style blend, but regional variations exist. In some areas, allspice or nutmeg is added for extra warmth. For a more tangy note, you can add 1 teaspoon of dried sumac (a lemony spice). If you prefer a more herbal flavor, add 1 tablespoon of dried oregano or thyme. For a spicier version, increase the cayenne or add a pinch of chili flakes.
Storage and Reheating
Store the spice blend in an airtight container in a cool, dark place (like a pantry) for up to 6 months. It doesn’t need refrigeration. Over time, the spices will lose potency, so for the boldest flavor, use within 3 months. You can also freeze the blend in a sealed bag for up to a year, but be sure to bring it to room temperature before using to prevent clumping.
Frequently Asked Questions
Can I use this blend as a marinade paste? Yes. Mix 2 tablespoons of the spice blend with 2 tablespoons of olive oil and 1 tablespoon of lemon juice or yogurt to make a paste. Coat your meat and let it marinate for at least 2 hours (or overnight) for deeper flavor.
Is this blend gluten-free? Yes, all the spices listed are naturally gluten-free. However, if you buy pre-ground spices, check the labels for potential cross-contamination if you have celiac disease.
How much spice blend should I use per pound of meat? A good rule of thumb is 1 to 2 tablespoons per pound (450 g) of meat, depending on how bold you want the flavor. Start with 1 tablespoon and add more if needed.
Can I use this on vegetables? Absolutely. Toss cauliflower, potatoes, or chickpeas with olive oil and this blend, then roast at 425°F (220°C) until tender and golden. It adds a savory, aromatic kick.
What if I don’t have cardamom? You can omit it or substitute with a pinch of ground nutmeg or allspice. The flavor will be slightly less complex, but still delicious.
How long does the blend last? Stored properly in an airtight container, it will keep for up to 6 months. Over time, the spices will fade, so for the best taste, use it within 3 months.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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