Shawarma Spice Blend
A warm and balanced shawarma spice blend made with simple pantry spices—perfect for adding depth and flavor to chicken shawarma and other Middle Eastern dishes.
Ingredients
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp paprika
- 2 tsp garlic powder
- 2 tsp black pepper
- 2 tsp ground turmeric
- 1 tsp ground cloves
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cardamom
Instructions
- Add the ground cumin, coriander, paprika, garlic powder, black pepper, turmeric, cloves, cinnamon, nutmeg, and cardamom to a small airtight jar.
- Stir or shake well until everything is evenly combined.
- Use the spice blend right away, or seal the jar tightly and store it in a cool, dry, and dark place for up to 6 months.
Notes
- Use fresh spices
- For the best flavor, make sure your spices are fresh. Ground spices lose their intensity over time, so using fresher ones makes a noticeable difference. - Adjust to your taste
- This blend is flexible—feel free to increase or reduce certain spices depending on how warm, smoky, or bold you like your shawarma. - Store properly
- Keep the spice blend in an airtight container in a cool, dark place. It will stay fresh and aromatic for a few months, but it’s best used within a few weeks for full flavor. - Toast your spices (optional)
- For deeper flavor, toast whole spices in a dry pan over medium-low heat for about 4–5 minutes, stirring often. Let them cool, then grind into a fine powder—just keep in mind the quantity may vary slightly compared to pre-ground spices. - Adjust to your taste
- Use about 2 tablespoons of spice blend per pound of meat as a guide, but feel free to adjust depending on how strong you want the flavor. This recipe makes enough for roughly 2 pounds of meat.