Shawarma Seasoning Recipe: If you’ve ever bitten into a juicy, flavorful shawarma wrap, you know that the real magic lies in the seasoning. Shawarma is one of those dishes where the spices aren’t just an accent—they’re the soul.
The right blend can turn simple meat or veggies into a mouthwatering Middle Eastern masterpiece. But here’s the secret most people don’t realize: you can make your own shawarma seasoning at home.
And trust me, it’s not only easy, but the flavor is miles better than anything store-bought.
What is Shawarma?
Shawarma is a popular street food from the Middle East, traditionally made by stacking marinated meat on a vertical spit, slowly roasting it, and shaving it off in thin slices. It’s typically served in pita bread or flatbread with sauces like tahini, garlic sauce, or hummus. But the defining element? You guessed it—the seasoning. Whether it’s chicken, beef, lamb, or tofu, the shawarma taste comes from a rich mix of earthy, warm, and slightly tangy spices.
Why Make Your Own Shawarma Seasoning?
Pre-made spice mixes can be convenient, but they often lack the depth, freshness, and complexity that homemade seasoning brings. When you make your own:
- You control the flavor. Like it spicier? Add chili powder. Want more warmth? Boost the cinnamon.
- You avoid preservatives and fillers. Many commercial mixes are packed with salt or anti-caking agents.
- It’s cost-effective. Especially if you cook frequently, making your own blend saves money over time.
- It’s fresher. Ground spices lose flavor fast, so using your own fresh mix ensures a more aromatic experience.
Uses of Shawarma Seasoning
This spice blend is versatile. It’s not just for wraps! You can use it in:
- Chicken, beef, lamb, or turkey marinades
- Tofu or tempeh dishes for plant-based shawarma
- Roasted vegetables (especially cauliflower or eggplant)
- Soups and stews for Middle Eastern flair
- Grain bowls and salads as a seasoning boost
Think beyond the wrap—this mix adds bold flavor to everyday dishes.
List of Ingredients You’ll Need
Here’s a basic and well-balanced shawarma spice mix:
Spices for Base Flavor:
- 2 tbsp ground cumin
- 2 tbsp ground coriander
- 2 tbsp paprika (sweet or smoked, depending on preference)
- 1 tbsp ground turmeric
Aromatics and Warm Notes:
- 1 tbsp ground cinnamon
- 1 tbsp allspice
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp ground cloves
- 1 tsp ground nutmeg
- 1 tsp ground black pepper
Optional Add-ins for Extra Kick:
- 1 tsp cayenne pepper (for heat)
- 1 tsp chili powder (smokier flavor)
- 1 tsp sumac (adds tanginess, optional but authentic)
- 1 tsp cardamom (adds sweetness and complexity)
- Salt (optional – usually added during cooking)
You can adjust these quantities based on taste, but this gives you a rich, authentic base.
Step-by-Step Guide to Making Shawarma Seasoning
Let’s walk through this simple process. You’ll have your own homemade shawarma spice blend in just a few minutes.
Step 1: Gather Your Ingredients
Before you do anything else, make sure you have all the spices on hand. This is your flavor toolbox. If you can, use whole spices and grind them yourself for maximum aroma and depth. Freshness makes a huge difference here. Lay out your ingredients in small bowls so everything is easy to access.
Step 2: Measure Accurately
This isn’t baking, so you can tweak amounts, but it helps to stick to the base proportions—especially the cumin, coriander, paprika, and turmeric. Use measuring spoons for accuracy. A good trick? Make a large batch and store the rest. That way, you’ll always have some on hand.
Step 3: Toasting the Spices (Optional but Recommended)
Want to take it to the next level? Lightly toast whole spices (like cumin seeds or coriander seeds) in a dry pan for 1–2 minutes until fragrant. This unlocks essential oils and boosts the flavor. Let them cool, then grind them. If using pre-ground spices, skip this step—but know you’re missing that extra “wow” factor.
Step 4: Grind or Mix
If you’ve toasted whole spices, grind them using a spice grinder, coffee grinder, or mortar and pestle. Combine all the spices in a bowl and whisk well to ensure an even mix. You want a consistent color and texture throughout. Make sure there are no clumps. It should be a dry, fine powder with no moisture.
Step 5: Store Properly
Transfer your blend to an airtight glass jar or spice container. Label it with the date and name (trust me, you’ll forget). Store it in a cool, dry, dark place—away from heat and moisture. It’ll stay fresh for up to 6 months, though the aroma is strongest in the first 2–3 months.
Tips to Get the Flavor Right
- Taste as you go. Spoon a little into olive oil and dip bread to taste test.
- Add salt separately. This allows you to control salt levels per recipe.
- Layer it. Use in marinades and then again as a finishing sprinkle for more depth.
- Keep it balanced. No one spice should dominate. Adjust if one feels overpowering.
How to Customize Shawarma Seasoning
Everyone has their own twist on shawarma. You can make yours unique by:
- Adding za’atar for herby notes
- Mixing in brown sugar for caramelized sweetness
- Using smoked paprika for a deeper flavor
- Increasing chili or cayenne for a spicier profile
- Swapping nutmeg for mace for a sharper warm note
Chicken Shawarma vs. Beef Shawarma Seasoning
Though the base mix remains the same, here are some tweaks:
For Chicken:
- Add more garlic powder and paprika
- Consider a touch of lemon zest or sumac
- Go lighter on cloves and nutmeg
For Beef:
- Add deeper spices like clove and cinnamon
- Use smoked paprika for richness
- Add a little more black pepper and cayenne
The goal is to complement the meat’s natural flavors.
Vegan or Vegetarian Shawarma Use
Who says shawarma is only for meat lovers? This spice blend is a game-changer for plant-based cooking.
- Toss with roasted chickpeas
- Season grilled tofu or tempeh
- Sprinkle on cauliflower before baking
- Add to lentil bowls or grain dishes
- Mix into hummus for a bold twist
You still get all that Middle Eastern magic—minus the meat.
How to Use the Seasoning in Recipes
Marinades:
Combine the spice blend with olive oil, lemon juice, and garlic for an instant marinade. Let your protein sit for at least 2 hours—or overnight for maximum flavor.
Dry Rubs:
Rub the seasoning directly onto meat or vegetables before grilling or roasting. No oil needed—just bold flavor.
Sprinkles or Toppings:
Want to give plain rice or salads a lift? Sprinkle a pinch of the shawarma spice on top before serving.
Storage Instructions
Use a clean, dry, airtight jar. Glass is best, but plastic works in a pinch. Keep away from:
- Heat (like your stove)
- Light (store in a cabinet)
- Moisture (don’t dip wet spoons!)
Shelf Life and Freshness Tips
- Best flavor: 2–3 months
- Usable: Up to 6 months
- If it smells dull or bland—it’s time to refresh
- To extend life, store in the freezer (yes, really)
Common Mistakes to Avoid
- Using stale spices
- Skipping toasting step (if using whole spices)
- Overloading on one spice
- Adding too much salt to the mix
- Storing in damp places
Avoid these and your seasoning will stay top-notch.
FAQs about Shawarma Seasoning Recipe
1. Can I make a salt-free shawarma seasoning?
Absolutely. Just skip the salt in the mix and season your dishes individually during cooking.
2. What’s the best way to grind spices?
Use a spice or coffee grinder. For small batches, a mortar and pestle work just fine.
3. How do I make a wet marinade with this mix?
Add olive oil, lemon juice, minced garlic, and a tablespoon of the seasoning for an instant marinade.
4. Can I use this on fish?
Yes! Use a lighter hand, and pair with lemon juice—it’s excellent on grilled white fish.
5. Is shawarma seasoning spicy?
It can be. The base mix is flavorful but not too spicy. Add cayenne if you like heat.
Conclusion
There you have it—your very own DIY shawarma seasoning. It’s bold, warm, and incredibly versatile. Once you try it, you’ll never want to go back to store-bought. Whether you’re roasting chicken, grilling tofu, or spicing up your veggies, this seasoning will make your meals pop. Keep experimenting, keep tasting, and most importantly—enjoy every bite.
