Make a quick batch of this easy DIY shawarma seasoning to flavor all of your favorite Middle Eastern-inspired dishes including beef, lamb, chicken, turkey, falafel, fish, chickpeas, or even tofu. We’re partial to this house blend of spices because it’s warm, smoky, spicy, tangy, and incredibly well-balanced with no one single spice overwhelming the overall flavor (and it has a kick of heat that you can adjust more or less to suit your taste). It’s delicious and will elevate any weeknight dinner in just a few pinches.
What is Shawarma Seasoning Made of (What’s typically in shawarma)?
Shawarma spice (or shawarma seasoning) is a spice blend made of a combination of various dried spices that can include coriander, allspice, cumin, cinnamon, sweet paprika, smoked paprika, hot paprika, garlic powder, onion powder, ginger, Aleppo pepper (or cayenne, or crushed red pepper), cardamom, cloves, thyme, turmeric, sumac, nutmeg, and oregano. Traditionally, different types of proteins are seasoned with different types of spice blends and sometimes even include the addition of chili paste, oil, vinegar (or lemon juice), and tahini.
Why We Love This Shawarma Spice Blend Recipe
We love Middle Eastern food and if you’ve ever eaten beef, chicken, or lamb shawarma (or even gyros) shaved right from the spit then you’re already familiar with the delicious melody of warm spices going on. This flavorful meat is often wrapped up in a warm flatbread or pita and covered with your choice of tomatoes, cucumbers, onions, yogurt, spicy sauces, and pickled vegetables. But with all of the various spices you can choose to use for seasoning, no two are alike and it’s a matter of personal preference. Meaning, you should blend the spices to suit your own tastes (or what you happen to have in your spice pantry at any given moment).
- It’s well-balanced (no one single spice overpowers the finished spice blend)
- Makes enough for several meals
- Uses mostly very basic pantry spices you probably already have on hand
- Versatile flavor means you can use this for meat, fish, tofu, chickpeas, etc.
Where Does Shawarma Come From (where does Shawarma originate from)?
The shawarma method of grilling a vertical stack of seasoned meat layered with fat slices first appeared in the form of doner kebab in the 19th century Ottoman Empire in what is now Turkey. Greek gyros and tacos al pastor are also an adaptation of this style of cooking with al pastor being brought to Mexico by Lebanese immigrants in the 20th century.
Homemade Shawarma Seasoning Ingredients
For this easy shawarma spice blend recipe, you probably already have most (if not all) of the ingredients in your pantry. Even though this is our favorite blend, feel free to play around with the ingredients adding, omitting, or substituting to suit your taste (and depending on what you have in your pantry). It’s a very forgiving and customizable blend.
- 1 tablespoon sweet paprika (8g)
- 1 tablespoon smoked paprika (8g)
- 2 1/2 teaspoons onion powder (6g)
- 2 teaspoons sumac (5g)*omit it if you don’t have it (see note below for sub)
- 1 teaspoon cumin (2g)
- 1 teaspoon freshly grated nutmeg (1g)**do not substitute with pre-ground nutmeg
- 1 teaspoon turmeric (2g)
- 1 teaspoon cinnamon (3g)
- 1 teaspoon garlic powder (2g)
- 1 teaspoon coriander (2g)
- 1/2 teaspoon ginger (1g)
- 1/2 teaspoon Aleppo pepper (or crushed red chili pepper, or cayenne) (1g)
*If your pantry is running low on spices or you just don’t have sumac, you can omit it altogether just know you’ll be missing out on the tangy flavor in the final spice blend. Make up for the lack of sumac by adding freshly squeezed lemon juice and a little olive oil to any meat you’re marinating along with the spice blend.
**Pre-ground nutmeg does not have the same delicate flavor as whole, freshly grated nutmeg. If you don’t have whole nutmeg, I suggest adding pre-ground nutmeg in 1/4 teaspoon increments until you have the balance you prefer.
How to Make Homemade Shawarma Seasoning Spice Blend
This really is as easy as mixing a few spices together and storing them in an airtight container. When using the seasoning, feel free to toast the spices for just a few minutes until fragrant which will bring out the flavors even more.
- Make the seasoning. Combine all the spices and stir well. Store in an airtight container for up to 6 months. Enjoy!
How to Use Your Shawarma Seasoning and What to Serve it With.
Now that you’ve decided to make this super easy shawarma seasoning recipe, here are a few dishes that it can easily be incorporated into, or what you can prepare alongside the grilled meat to round out a Middle Eastern dinner at home.
- Pan-Seared Purple Cauliflower Sesame Steaks
- Perfect Pan-Seared Zucchini
- Perfect Pan-Seared Sweet Carrots
- Smooth and Delicious Black Chickpea Hummus
- Super Smooth Black-Eyed Pea Hummus
- Fluffy Cast-Iron Skillet Naan Bread
- Asparagus Risotto w/Pan-Seared Scallops + Crispy Prosciutto
- Fluffy Whole Wheat Naan Bread
Shawarma FAQ’s
What makes Shawarma so good? Shawarma meat is seasoned and stacked on a vertical spit with layers of meat, then fat, then meat, then fat, and so on. The fat gives the meat extra flavor and keeps the meat moist as it cooks.
What kind of food is shawarma? Shawarma is a seasoned meat dish shaved from a vertical spit and hails from the Ottoman Empire in the Middle East.
Shawarma vs kebab vs gyro— What’s the difference? The main difference between shawarma, gyros, and kebabs generally comes down to spices, marinade ingredients, toppings, types of bread, and sauces used to drizzle over them. Here are a few more differences.
Let’s get started!
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Easy Shawarma Spice Blend (Middle Eastern Seasoning for Meats )
- Total Time: 5 minutes
- Yield: 1 1/2 ounces seasoning
- Diet: Halal
Description
Make a quick batch of this easy DIY shawarma spice blend seasoning to flavor all of your favorite Middle Eastern-inspired dishes including beef, lamb, chicken, turkey, falafel, fish, chickpeas, or even tofu. We’re partial to this blend of spices because it creates a warm, smoky, spicy, tangy seasoning that is incredibly well-balanced with no one single spice overwhelming the overall flavor (and it has the tiniest kick of heat which you can increase if desired).
Ingredients
- 1 tablespoon sweet paprika (8g)
- 1 tablespoon smoked paprika (8g)
- 2 1/2 teaspoons onion powder (6g)
- 2 teaspoons sumac (5g)*omit it if you don’t have it (see note below for sub)
- 1 teaspoon cumin (2g)
- 1 teaspoon freshly grated nutmeg (1g)**do not substitute with pre-ground nutmeg
- 1 teaspoon turmeric (2g)
- 1 teaspoon cinnamon (3g)
- 1 teaspoon garlic powder (2g)
- 1 teaspoon coriander (2g)
- 1/2 teaspoon ginger (1g)
- 1/2 teaspoon Aleppo pepper (or crushed red chili pepper, or cayenne) (1g)
*If your pantry is running low on spices or you just don’t have sumac, you can omit it altogether just know you’ll be missing out on the tangy flavor in the final spice blend. Make up for the lack of sumac by adding freshly squeezed lemon juice and a little olive oil to any meat you’re marinating along with the spice blend.
**Pre-ground nutmeg does not have the same delicate flavor as whole, freshly grated nutmeg. If you don’t have whole nutmeg, I suggest omitting it altogether or just adding a pinch of pre-ground nutmeg. Pre-ground nutmeg gives real whole nutmeg a bad wrap as it often has an overpowering aggressive taste.
Instructions
- Make the shawarma seasoning. Combine all the spices and stir well. Store in an airtight container for up to 6 months. Enjoy!
Notes
- When using the seasoning, feel free to toast the amount called for in the recipe for just a few minutes until fragrant which will bring out the flavors even more.
- Prep Time: 5 minutes
- Category: Spice Blends
- Method: Mix & Stir
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 tablespoon
