What is Shawarma?
Shawarma is a classic Levantine Arab dish of meat (lamb, chicken, turkey, beef, or mixed meats) seasoned and placed vertically on a spit and slow roasted. It’s typically sliced thinly and served with tabbouleh, fattoush salad, bread, tomato, and cucumber and various sauces.
The word “shawarma” is an Arabic rendering of Turkish çevirme ‘turning’, in reference to the rotisserie cooking of the meat, which turns around an axis. Though considered a Turkish dish by origin, it’s enjoyed through the Middle East and Mediterranean region in various forms. (source)
How to Make Shawarma Spice Mix
Shawarma spice blends were created in the Middle East and used to add flavor and spice to the rotisserie meats. Common spices include cinnamon, nutmeg, clove, all spice, and cayenne. Find a more authentic version of shawarma spice blend here.
This is our inspired, personal go-to DIY shawarma spice blend that’s perfect for adding to all of your favorite chickpea dishes, scrambles, salads, vegetables, and more!
DIY Shawarma Spice Blend
Ingredients
- 1/2 tsp ground cinnamon
- 1/4 tsp cardamom (or cloves)
- 1 tsp ground coriander
- 1 1/2 tsp ground turmeric
- 1/2 tsp ground ginger
- 2 tsp smoked paprika
- 2 Tbsp ground cumin
- 1/8 tsp cayenne pepper (or 1/2 tsp ground black pepper // amount as original recipe is written)
Instructions
- Add all spices to a small jar and shake or stir to combine. Will keep at room temperature for several months.
- This spice blend is ideal for seasoning things like chickpeas, roasted vegetables, tofu scrambles, curries, and more!
Zhou says
The shwarma spice is really Indian spices aka garam masala. It consists of the same ingredients. India was conquered by Arabs for hundreds of years and another 300 years by the Brits. The same masala spice can be found in any country or continent where there are Indians such as Africa, Australia, Fiji, New Zealand, Guyana, USA and Canada. The origin isn’t Arab/Middle Eastern.
Klaus says
2 whole table spoons of cumin?!
Yes, this makes ~1/4 cup, not just one serving. Hope that makes more sense!
Laura says
I’m with you. We have lots of New Mexican and Mexican, but have to cut down on the cumin, it can overwhelm.
VERONICA LEWIS says
DELICIUOS… put it on roasted veggies…yummy!!
Love that! Thanks for sharing, Veronica!
Carrie says
I used for baked cauliflower – it was fantastic!
Great idea! Thanks for sharing, Carrie! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Kate S says
Delicious! Thank you!
s says
It is very much like garam masala (I make) – so why a new name? What does it mean?
Also, if you roast the mixed ingredients for a few minutes, the flavor is better!
S
Interesting! We find they taste much different- perhaps due to the addition of smoked paprika. It is a strong flavor.
carrie says
Sure -I didn’t see the option, I see it now :) . My daughter loved it, too :)
Thanks Carrie!
Steve says
I use this mix with dry sizzled beef mince, (drain off fat as you fry and brown the mince)
I buy some sambal oelek to add on the side and serve the mince inside pitta breads
:D says
Do you prefer using cardamom or cloves? I hav ed both spices. Use dried ground ginger or fresh? Your fresh ginger in the photo threw me off.
Hi there, we used dried ginger. Cardamom would be the preferred of the two.
Qweenie says
Would the spice blend be totally off, or not worth making, if I were to omit the cardamom/cloves? It’s the only ingredient in the recipe that I don’t have, and since it is one that I don’t typically cook with, I don’t want to buy it just to make this spice blend. Your thoughts?
It would probably still be great! Let us know if you give it a try! Another idea- you could purchase cardamom or cloves from the bulk spice section to get just the amount you need.
Andy P. says
I made this tonight and really enjoyed it, I had homemade coleslaw so had this with the steak, It’s a recipe that you could probably play around with to suit your taste, very nice with the syrup. I have tried to make this before but this was the better recipe. I’m not a Veggie but I do like to have veggie meals 4 to 5 nights per week. I’ve downloaded the recipe book and look forward to trying more recipes from Dana @ Minimalist Baker.
Leah says
I made this last night and everyone loved it. It was delicious I would definitely make this again. Thanks for sharing.
Yay! We’re glad to hear that, Leah!
DONNA MCFARLAND says
Cannot wait to make this! I’ll use it on everything! thank you so much!!
Hope you love it, Donna!
Allie says
Where did you get this wooden spoon and jar?!
I believe World market a long time ago!
A Fair says
Hobby Lobby
Franklin Colbert says
I’d like to add some ground sumac to this blend. How much would you suggest and would you substitute for one or more of the other spices?
Hmm I’m not sure, but if you give it a try, report back!
morgan says
Hey, Just wondering if im doing the perfectly roasted chickpeas, how many table spoons of this spice mix should i use? The spice mix is vapidly becoming a firm favourite.
2 tsp?
rach45000 says
Perfect blend!
I actually use it for almost everything I cook :)
It’s just perfect ….