Homemade Shawarma Seasoning is a blend of 13 warm and robust spices. Use in marinades or to season your favorite protein, vegetables, soups and stews. Yields just under 1 cup.
I make chicken shawarma all.the.time.
I’m not kidding. I make it for wraps or I double the recipe to top salads or rice bowls. In the summer I make kebabs with a ton of grilled vegetables. I make it so often because not only is it delicious but also easy and extremely flavorful.
Lately I found myself getting a little annoyed with constantly pulling out all 13 different spices and having to measure each one out every.single.time. That’s when I lightbulb went off and I thought to myself: ‘Uh hello, Laurie? Why don’t you just make up a blend of it so you have it on hand?’
So I did just that.
To make this homemade shawarma seasoning you will need:
- garlic powder
- white pepper
- ground cinnamon
- ground cardamom
- ground cumin
- chili powder
- smoked paprika
What Are The Best Spices For Making Your Own Seasonings and Spice Blends?
There’s no right or wrong brand. I will first say, buy what you can afford. However, not all spices are created equal as you tend to get what you pay for. Currently I use Morton & Bassett (not sponsored) because I find their spices to be top notch in texture, color and flavor. I love and respect what their company stands for not only with charitable work but also quality control. With that said some other wonderful brands I’ve used over the years are Simple Organic, Frontier Co-op and Penzys.
In a clean jar or bowl, measure and add 2 tablespoons allspice, 2 tablespoons garlic powder, 1 tablespoon white pepper, 1 tablespoon ground cinnamon, 1 tablespoon ground nutmeg, 1 tablespoon clove, 1 tablespoon cardamom, 1 tablespoon ground cumin, 2 teaspoons chili powder, 2 teaspoons paprika, 2 teaspoons smoked paprika, 2 teaspoons oregano (finely crushed between fingers) and 2 teaspoons ground turmeric.
Stir to combine and use wherever and on whatever you want the bright, warm and savory flavor of shawarma.
Try it on chicken or lamb, and on vegetables like cauliflower, zucchini or even chickpeas before roasting. SO good.
Storing Homemade Spices:
When not using, store in a cool dry place for up to 1 year or possibly longer.
Homemade Shawarma Seasoning
- 2 tablespoons allspice
- 2 tablespoons garlic powder
- 1 tablespoon white pepper
- 1 tablespoon ground cinnamon
- 1 tablespoon ground nutmeg
- 1 tablespoon ground clove
- 1 tablespoon ground (green) cardamom
- 1 tablespoon ground cumin
- 2 teaspoons chili powder
- 2 teaspoons paprika
- 2 teaspoons smoked paprika
- 2 teaspoons ground turmeric
- 2 teaspoons dried oregano, crushed between fingers
- In a clean jar or container with a tight fitting lid, measure and add spices and mix well to combine.
- Store in a cool dry place for 1 year or longer.
Storing Homemade Spices:When not using, store in a cool dry place for up to 1 year or possibly longer.
Buy the Cookbook: Simply Scratch : 120 Wholesome Homemade Recipes Made Easy Now available on Amazon »
THANK YOU in advance for your support!