0 from 3 votes
Shawarma Spice Blend Recipe
Make this homemade shawarma spice blend recipe and add it to chicken, beef, lamb, fish, or vegetables to incorporate the aromatic flavors of the Middle East and Mediterranean in your daily cooking.
Prep Time
5 mins
Total Time
5 mins
Servings: 4 tablespoons
Calories: 14 kcal
Course:
Condiments
Cuisine:
Middle Eastern
Ingredients
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon ground turmeric
- ½ teaspoon ground cloves
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cardamom
Instructions
- Place ground cumin, coriander, paprika, garlic powder, black pepper, turmeric, cloves, cinnamon, nutmeg, and cardamom in a small airtight jar.
- Mix until thoroughly combined.
- You can use it immediately or cover it tightly with the lid and store it in a dark, dry, and cool place for up to 6 months.
Cup of Yum
Notes
- This recipe makes 3 ½ tablespoons to 4 tablespoons of Shawarma seasoning. The nutritional values below are for the whole recipe.
- : Making large batches of this shawarma mixture is a great way to ensure you always have it on hand whenever your recipe calls for it. Therefore, please feel free to multiply this spice recipe and store the extra mixture for later use.
- Though some recipes may include salt among their shawarma spices, I prefer to omit this ingredient. Saltiness is hard to adjust in recipes—especially depending on your base—so I prefer adding salt according to the recipe I use.
- : It’s no secret that fresh spices have a brighter, more potent flavor than old or dried spices. Therefore, I highly encourage you to ensure your pre-ground seasonings are as fresh and flavorful as possible before adding them to your shawarma seasoning mix. Or—if possible—you may also grind your whole spices with a spice grinder for extra flavor.
- : Depending on your desired recipe and the serving size of your dish, you might want to use more or less of this shawarma spice mix. Our rule of thumb is to use two tablespoons per pound of meat, but you may add more or less if you prefer a stronger or milder flavor. (Keep in mind that if you make this recipe as written, you’ll come out with 3.5-4 tablespoons of seasoning, which is ideal for two pounds of meat.)
- Yields: This recipe makes 3 ½ tablespoons to 4 tablespoons of Shawarma seasoning. The nutritional values below are for the whole recipe.
- Multiply the recipe: Making large batches of this shawarma mixture is a great way to ensure you always have it on hand whenever your recipe calls for it. Therefore, please feel free to multiply this spice recipe and store the extra mixture for later use.
- Addition of salt: Though some recipes may include salt among their shawarma spices, I prefer to omit this ingredient. Saltiness is hard to adjust in recipes—especially depending on your base—so I prefer adding salt according to the recipe I use.
- Use the freshest spices: It’s no secret that fresh spices have a brighter, more potent flavor than old or dried spices. Therefore, I highly encourage you to ensure your pre-ground seasonings are as fresh and flavorful as possible before adding them to your shawarma seasoning mix. Or—if possible—you may also grind your whole spices with a spice grinder for extra flavor.
- Experiment with the amount used: Depending on your desired recipe and the serving size of your dish, you might want to use more or less of this shawarma spice mix. Our rule of thumb is to use two tablespoons per pound of meat, but you may add more or less if you prefer a stronger or milder flavor. (Keep in mind that if you make this recipe as written, you’ll come out with 3.5-4 tablespoons of seasoning, which is ideal for two pounds of meat.)
- Toast your spices (if you have the time): While it may sound like an extra step, toasting your spices before grinding will take this spice blend to the next level. To do so, add the whole spices to a dry skillet and toast, stirring often, over medium-low heat for about 4-5 minutes. Then, you can use your spice grinder to grind them to a fine powder. Remember that following our recipe, you can use an equal amount of any whole spice, but the amount may be slightly less or more than its version made with ground spices.
Nutrition Information
Calories
14kcal
(1%)
Carbohydrates
3g
(1%)
Protein
1g
(2%)
Fat
0.5g
(1%)
Saturated Fat
0.1g
(1%)
Polyunsaturated Fat
0.1g
Monounsaturated Fat
0.2g
Sodium
3mg
(0%)
Potassium
62mg
(2%)
Fiber
1g
(4%)
Sugar
0.2g
(0%)
Vitamin A
257IU
(5%)
Vitamin C
0.4mg
(0%)
Calcium
19mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4tablespoons
Amount Per Serving
Calories 14
% Daily Value*
| Calories | 14kcal | 1% |
| Carbohydrates | 3g | 1% |
| Protein | 1g | 2% |
| Fat | 0.5g | 1% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.2g | 1% |
| Sodium | 3mg | 0% |
| Potassium | 62mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 0.2g | 0% |
| Vitamin A | 257IU | 5% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.