published May 02, 2022, updated Jun 18, 2024 This is yet another recipe to add to my ever-growing collection of homemade spice blends! Today, I want to share a blend that’s specific to shawarma. In case you’ve never tried it before, shawarma is a popular Middle Eastern street food made with roasted meat. It’s piled into a pita with fresh vegetables and tahini and can be enjoyed on the go. Shawarma seasoning adds so much flavor to street food recipes. Plus, no need to worry about adding half a dozen seasonings — you can rest assured that they’re all there in your blend. And, when you make it yourself, you’ll know exactly what you put in it. That means no preservatives or additives, and you can feel free to omit anything you don’t like. When you’re done making my shawarma spice blend, all that’s left to do is use it in my lamb shawarma and chicken shawarma recipes!
Recommended Tools
Spice Grinder – Similar to a coffee bean grinder, spice grinders are by far the easiest and quickest way to make homemade spice blends. Alternatively, you can use a mortar and pestle — if you don’t mind using a little elbow grease.
Storage
When properly stored in an airtight container in a cool and dark place, your spice blend will keep for up to 6 months. It may lose its flavor and potency as more time goes on. If you notice it’s not strong enough for your liking, it’s probably time to make a new batch. Making spice blend recipes is involved as their are so many ingredients and making a larger batch alleviates having to make it often. You could triple it or even quadruple it, but only if used often. I like my spices to have a fresh punch of flavor, so making big batches only for them to sit in the cupboard is not ideal to me.
Black Pepper – Adds a sharp bite that balances out the richness of the shawarma meat. Coriander – Ground coriander is earthy and nutty and pairs beautifully with the other spices in this recipe. Cardamom – Warm, sweet, peppery, and almost citrusy, ground cardamom complements the warmth of the cinnamon and cloves and also adds a touch of brightness to your shawarma spice recipe. You can use ground ginger as a sub in a pinch. Cumin – Such a classic in Middle Eastern recipes. Here, cumin adds a warm and earthy flavor with a subtle nutty undertone. Sweet Paprika – Smoky, mildly sweet, and a bit peppery. Alternatively, you can use smoked paprika for a more pronounced smoky flavor. Sumac – I love this unique seasoning — it boasts a tart and tangy taste and smells like citrus. It will add that characteristic tang to your shawarma recipes. Turmeric – This bright orange spice is earthy with a hint of peppery bitterness. If you don’t have any, increase the coriander a bit to make up for it. Garlic Powder – Intensely savory, garlic makes everything better, including this shawarma seasoning. Cinnamon – Not all shawarma spice blend recipes include cinnamon, but I love adding it to mine for extra warmth and sweetness. Cayenne – Packs a punch of heat! You don’t need much here — but I wouldn’t leave it out. Clove – Complements the cinnamon and cardamom, and also adds a bit of warm and sweet flavor on its own.
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