This Homemade Shawarma Spice Blend is a versatile and fragrant mix that works beautifully as a dry rub or as the base for marinades for chicken, beef, lamb, pork, seafood, or even vegetables. Making your own shawarma seasoning lets you control the ingredients, adjust the heat and warmth to your taste, and keep the blend free from unwanted additives. It’s a simple way to bring authentic Mediterranean flavors to sandwiches, rice bowls, roasted vegetables, and more.
I often use this blend when making recipes like beef or chicken shawarma for pita sandwiches, bowls, or salads. Shawarma traditionally refers to seasoned meat roasted on a vertical spit, thinly sliced and served with breads, salads, and sauces. While home cooks rarely use a spit, the same seasonings translated into a simple marinade or rub capture the dish’s signature balance of warm spices and bright citrus. By preparing the spice mix yourself, you can emphasize the notes you prefer — more cinnamon for warmth, more black pepper or cayenne for heat, or smoked paprika for a subtle smoky finish.
Recipe Ingredients You’ll Need
This shawarma seasoning is built from common pantry spices that combine into a warm, aromatic profile. The quantities below yield roughly 3/4 cup of seasoning — enough to flavor several pounds of meat or multiple meals.
- Ground cumin
- Ground coriander
- Garlic powder
- Paprika (or smoked paprika for a smoky note)
- Turmeric
- Onion powder
- Allspice
- Cinnamon
- Black pepper
How to Create a Shawarma Marinade
To marinate about 2 pounds of protein or vegetables, combine the spice blend with olive oil, acid, and a touch of sweetness. This quick marinade infuses the meat and keeps it juicy during cooking. You can adapt amounts based on taste and the type of protein.
- 2 pounds of chicken, beef, lamb, pork, seafood, or vegetables
- 1/4 cup extra virgin olive oil
- Juice of 1 lemon
- 4 garlic cloves, crushed or minced
- 2–3 tablespoons honey or another sweetener
- 2 tablespoons shawarma spice blend
Combine all ingredients in a bowl or resealable bag, coat the protein or vegetables evenly, and marinate. For best flavor, allow chicken or beef to marinate at least 2 hours and up to 24 hours. Seafood and vegetables require less time—10–30 minutes is often enough.
How to Use This Shawarma Spice Blend
- Marinade: For a quick marinade, mix 1–2 tablespoons of the spice mix with olive oil and a splash of vinegar or lemon juice. Add garlic and a bit of honey if you like. Coat your protein and marinate as needed.
- Yogurt marinades: This spice blend is excellent stirred into plain yogurt to make a creamy, tangy marinade for chicken, similar to tandoori-style methods.
- Roasted chickpeas: Toss canned, drained chickpeas with olive oil and a teaspoon or two of the spice mix, then roast until crisp for a flavorful snack.
- Seafood and fish: Lightly coat shrimp, cod, salmon, or other fish with olive oil and the seasoning before grilling, pan-searing, or baking.
- Vegetables: Sprinkle on cauliflower, potatoes, carrots, or eggplant before roasting for a Mediterranean-inspired side dish.
Storage Tips
Store the finished spice blend in an airtight container, jar, or mason jar in a cool, dark pantry. Properly stored, the spice mix will keep its flavor for several months; ground spices will gradually lose potency over time, so use within about six months for best results.
Recipe FAQ
Yes. Mix and store the seasoning in an airtight container in a cool, dry place. It will stay flavorful for up to six months, though it’s best used sooner.
They are similar but distinct. Shawarma seasoning tends to be warmer and more complex, often including cinnamon and allspice, while gyro blends lean more toward Mediterranean herbs like oregano and thyme.
Use about 1 to 1 1/2 tablespoons of spice mix per pound of meat. Adjust up or down depending on how bold you want the flavor.
Homemade Shawarma Spice Blend
Ingredients
- 2 tablespoons cumin
- 2 tablespoons coriander
- 2 tablespoons garlic powder
- 3 teaspoons paprika
- 3 teaspoons turmeric
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons allspice
- 1 1/2 teaspoons cinnamon
- 1 1/2 teaspoons black pepper
Instructions
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Combine all spices in a mason jar or airtight container and shake or stir until evenly blended. Label and store in a cool, dry place until ready to use.
Notes
- This batch yields roughly 3/4 cup of seasoning. Use about 1 tablespoon per pound of meat as a guideline, adjusting to taste.
- For a simple 2-pound marinade, combine 2 tablespoons shawarma spice blend, 2 tablespoons olive oil, and 1 tablespoon white vinegar or lemon juice. Marinate 2 hours to 24 hours for best results.
Nutrition
Nutrition information is approximate and provided for guidance only.