Homemade Shawarma Seasoning Blend (Easy Recipe)

I can’t wait for you to try this easy homemade shawarma seasoning blend! We use it for all sorts of dishes like chicken, beef, and even chickpeas or roasted veggies! It is way better and much fresher than anything you’d buy at the grocery store! Bring some authentic Middle Eastern flavors right into your own kitchen and give this recipe a try!

Why Make Your Own Seasonings?

G and I love making our own spice blends not only for their freshness, but store-bought spices are quite pricey. I buy spices in bulk that we use regularly and add them into homemade spice blends to use in recipes and give as gifts. 

Making your own homemade spices is one of the easiest ways to control your ingredients, reduce cost, and reduce waste in the kitchen. A homemade version allows you to customize flavors and add or subtract based on your preferences. 

What is Shawarma?

Shawarma originated in northwestern Turkey. The word “shawarma” comes from the Turkish word “çevirme,” which means turning or rotating. In traditional shawarma, seasoned meat is stacked in a vertical spit and slowly roasted as it rotates, allowing the outer layers to cook and caramelize while keeping the inner layers tender and juicy. As the meat cooks, it is shaved off in thin strips using a large knife or specialized equipment. The meat is seasoned with a blend of warm spices, including cumin, coriander, paprika, turmeric, and others. It is a popular street food in the Middle Eastern region.

Shawarma is typically served wrapped in a flatbread such as pita or laffa, along with a variety of sauces and toppings such as tahini sauce, hummus, pickled vegetables, and fresh herbs. 

​Ingredients

Below is a breakdown of the ingredients I use in this shawarma spice blend. Depending on where you live, these ingredients may or may not grow well in your area. As always, I encourage you to know where your food comes from, and how far it travels to make wise decisions based on that knowledge. Eating local is the best way to get the freshest ingredients. I acknowledge that some of these will have to be packaged and shipped to me, as they don’t grow well in my area. The first place to look is local.

There are many places to source bulk herbs online, like this vendor. We have a bulk food store in our town where I can find most of the herbs and spices I need. I encourage you to get fresh spices when possible and if you’re inclined, process them into powder yourself (dehydrate then grind). 

Ground Cumin

Cumin is a flowering plant in the Apiaceae family, which also includes carrots, parsley, and celery. It’s native to the eastern Mediterranean region.

Ground Coriander

Coriander, also known as cilantro or Chinese parsley, is a herbaceous plant in the family Apiaceae, scientifically named Coriandrum sativum. It’s native to regions spanning from southern Europe and North Africa to southwestern Asia. This is the seed of Cilantro.

Ground Paprika

Paprika has its origins in Central America, particularly in regions that are now part of Mexico. The Capsicum annuum plant, which includes both sweet and chili peppers, is native to this area. Paprika is also commonly grown in Hungary and other European regions as well as in the US. 

Ground Turmeric

Turmeric is a flowering plant belonging to the ginger family, Zingiberaceae. It is native to the Indian subcontinent and Southeast Asia.

Ground Cinnamon

Cinnamon is a spice obtained from the inner bark of several tree species belonging to the genus Cinnamomum, which is native to South Asia, Southeast Asia, and the Caribbean.

Ground Allspice

Allspice is a spice made from the dried, unripe berries of the Pimenta dioica tree, a member of the Myrtle family (Myrtaceae). Despite its name, allspice is not a blend of multiple spices but rather a single spice that resembles the flavors of several different spices, hence its name. It is native to the Caribbean, particularly Jamaica, and Central America.

Garlic Powder

Garlic is a species in the onion genus, Allium, which also includes onions, shallots, leeks, and chives. It is native to Central Asia.

Onion Powder

Onion is a vegetable that belongs to the genus Allium, which also includes garlic, shallots, leeks, and chives. 

Ground Cloves

Cloves are the aromatic flower buds of the clove tree (Syzygium aromaticum), which is native to the Maluku Islands in Indonesia. 

Ground Nutmeg

Nutmeg is a spice derived from the seed of the nutmeg tree (Myristica fragrans), which is native to the Banda Islands in Indonesia.

Cayenne Pepper

Cayenne is a type of chili pepper that belongs to the Capsicum annuum species. It is named after the city of Cayenne in French Guiana but is now cultivated and used worldwide.

Ground Black Pepper

Black pepper is a flowering vine in the family Piperaceae and is native to the Malabar Coast of India.

Salt

I never add salt to my spice blends but rather use it as needed for whatever I am making. That way I can control how much salt goes into the food.

How to Make Shawarma Spice Mix

1. In a small bowl, combine all the spices
2. Mix the spices thoroughly until well combined. This ensures an even distribution of flavors in your shawarma seasoning blend.
3. Taste the seasoning blend and adjust the spices according to your preference. If you prefer a spicier shawarma, add more cayenne pepper. For a milder flavor, reduce the amount of cayenne pepper.

Ways to Use Shawarma Seasoning 

1. Create a shawarma marinade for meat: Rub your favorite protein generously with the homemade shawarma seasoning, some olive oil, and lemon juice. Allow the meat to marinate for at least 1 hour, or preferably overnight, in the refrigerator. This allows the flavors to penetrate the meat, resulting in a more flavor. Use 1 tbsp of shawarma seasoning per 1 pound of meat. We prefer Chicken shawarma in our house (we use chicken thighs but chicken breast would be good too). Beef shawarma is another great option!
2. Dry Rub: rather than a marinade, you can dry rub the seasoning directly onto the meat or veggie and grill as desired. 
3. For vegetables: Toss your preferred vegetables (such as bell peppers, onions, and tomatoes) with a little olive oil and a generous sprinkle of the homemade shawarma seasoning. Roast in the oven or grill until tender and caramelized.
4. As a seasoning: Sprinkle the homemade shawarma seasoning over roasted vegetables, rice dishes, salads, or even popcorn for a hint of Middle Eastern flavor.

What to Serve with Shawarma

Once you’ve made your meat and/or veggies with the shawarma seasoning, you can serve alongside various sides. Rice is fantastic on the side or as the base for a shawarma bowl. Romaine or other leafy greens are also yummy. Pita bread is a must and tahini sauce or hummus (try this easy homemade hummus recipe)!

How to Store Shawarma Seasoning

I like to keep my seasoning in a spice cabinet with labels. A glass airtight container is always preferred in a cool dry place. Your seasoning blends have a shelf life of about 6 months, but for maximum flavor and freshness, I would create the blend as needed and grind the spices yourself when possible. This will create the best results.

If you’re looking for more of your favorite spice blends, try out this taco seasoning blend for your next Taco Tuesday!