If you frequent your local shawarma joint (and who doesn’t), you know the secret to the flavor of the slowly roasted meat is in the magical combination of spices. Made with plenty of warming spice, including allspice, cinnamon, cayenne, paprika, and garlic, you’re going to want to keep a jar of this on hand at all times for marinating and massaging into meats. I rub it into roasted beef tenderloin, sprinkle it on spice-roasted carrots, toss it with potatoes, even coat broiled tofu (the latter only once; alas, I’m not a big tofu fan!).
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Notes on Ingredients
- Allspice–Although this may seem like a lot of allspice, this gives the shawarma spice its signature depth and warmth.
- Cayenne pepper–If you prefer a milder spice mix or are sensitive to heat, reduce this to 1/2 teaspoon.
- Paprika–I recommend using a mild-flavored Spanish paprika so that it doesn’t overwhelm the other spices.
Step-by-Step Instructions
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- Combine all of the shawarma spices in a small bowl and mix well. Transfer to an airtight container and store in a cool, dry place.
Common Questions
This homemade shawarma seasoning is fantastic on spiced beef tenderloin. I also recommend using it to flavor roast chicken and roasted potatoes or as a seasoning for grilled flank steak. Consider adding a teaspoon to your favorite citrusy vinaigrette or to a veggie shakshuka.
Shawarma, originally from the Ottoman Empire, refers to the classic dish of slices of meat slow-roasted on a vertical spit and generously seasoned with spices. It’s enjoyed in Turkey, throughout the Middle East, the Mediterranean, and the rest of the world.
Pro Tips & Troubleshooting
- Store the spice blend in a sealed container and keep it in a cool, dry place for up to 6 months.
- For best results, use fresh spices purchased within the past three months.
- The shawarma spice blend recipe is gluten-free, dairy-free, and vegan.
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Shawarma Spice Blend
Ingredients
- 1 tablespoon ground allspice
- 1 teaspoon cayenne
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cloves
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground ginger
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground turmeric
Instructions
- Combine all of the spices in a small bowl and stir well.
- Transfer to an airtight container and store in a cool, dry place for up to 6 months.
Notes
- Use fresh spices–For best results, use fresh spices purchased within the past three months.
- Dietary–The shawarma spice blend is gluten-free, dairy-free, and vegan.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
how much seasoning per pound of chicken, please. and can i omit the ground cardamon?
spencer, this blend was created for a beef tenderloin roast, where it calls for 2 tablespoons of the spice mix for a 5-pound roast. That works out to roughly 1 1/4 teaspoons per pound for a light but very flavorful crust.
For chicken, you can go a little bolder. I’d start with:
• 1 to 2 teaspoons of spice blend per pound of chicken
• If you know you like a really big, shawarma-style hit of flavor, you can nudge it up toward 1 tablespoon per pound.
1. Toss the chicken with a little olive oil.
2. Sprinkle on the shawarma spice blend and kosher salt.
3. Massage it in so everything’s well coated.
☞ If you have the time, let it sit for at least 30 minutes (or up to overnight in the fridge) before cooking.
As for the cardamom, yup, you can absolutely leave it out. It adds a subtle floral, slightly sweet note that’s common in shawarma, but the blend will still be terrific without it. You’ll just lean more on the warm spices—allspice, cinnamon, cumin, and company—which is never a bad thing. Let me know how it turns out!