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This shawarma seasoning is a bold, aromatic spice blend that instantly transforms simple proteins and vegetables into something deeply flavorful. If you love the warm spices in Middle Eastern dishes, this shawarma seasoning mix makes it easy to bring those flavors into everyday cooking and meals.
It’s made with pantry spices like cumin, coriander, paprika, garlic, and cardamom and takes just a few minutes to mix. Keep a jar in your pantry and use it to season chicken, shrimp, beef, roasted vegetables, or shawarma bowls. Once you have this homemade shawarma seasoning, quick weeknight meals become a lot more interesting.
Why This Shawarma Seasoning Works
Homemade spice blends taste brighter, fresher, and more balanced than most store-bought versions.
- Fresh, bold flavor: Mixing your own spices creates a more aromatic blend than many bottled seasonings.
- Balanced warm spices: Cumin, coriander, paprika, and cardamom create the signature shawarma flavor.
- Versatile: Works on chicken, shrimp, beef, vegetables, and grain bowls.
- Quick to make: Everything mixes together in about two minutes.
- Easy to keep on hand: One batch lasts for months and makes weeknight cooking easier.
Ingredients You’ll Need
This shawarma spice mix uses simple pantry spices. The key to the best flavor is using spices that are fresh and aromatic. If your spices have been in the pantry for more than a year, consider replacing them. Fresh spices make a noticeable difference in homemade blends. The exact ingredient amounts are in the recipe card.
- Ground cumin: The backbone of shawarma seasoning with warm, earthy flavor.
- Ground coriander: Adds citrusy brightness that balances the heavier spices.
- Smoked paprika: Brings subtle smokiness and rich color.
- Garlic powder: Gives the blend savory depth.
- Turmeric: Adds warmth and golden color.
- Black pepper: Provides gentle heat.
- Ground cinnamon: A small amount adds warmth and complexity.
- Ground allspice: Deepens the flavor and gives the blend its classic Middle Eastern character.
- Ground cloves: Very strong, so only a small amount is needed.
- Ground cardamom: Adds a slightly sweet, floral note that makes shawarma seasoning distinctive.
- Fine salt: Helps the seasoning coat proteins evenly.
How to Make Shawarma Seasoning
This shawarma seasoning mix comes together in just a few minutes. The step-by-step photos below show exactly how it’s made.
Measure the Spices
Measure the cumin, coriander, paprika, garlic powder, turmeric, black pepper, cinnamon, allspice, cloves, cardamom, and salt.
Combine the Blend
Add all of the spices to a small bowl or directly into an airtight jar.
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Mix and Store
Stir or shake the spices until evenly combined. Store the seasoning in an airtight container in a cool pantry.
Pro Tips for the Best Shawarma Seasoning
- Use enough seasoning: Start with about 1½–2 tablespoons per pound of meat or vegetables.
- Turn it into a marinade: Mix the seasoning with olive oil and lemon juice to coat chicken, shrimp, or beef. You can also add the spices to greek yogurt for a yogurt-based marinade.
- Let proteins marinate: Even 30 minutes helps the spices absorb into the meat. When I use this as a dry rub (just meat, spices, and olive oil), I let the spices work into the meat overnight.
- Cook at high heat: Shawarma-style dishes develop better flavor when cooked in a hot skillet, grill, or oven. I personally love this spice blend as a substitute for all the spices in air fryer chicken breasts, boneless chicken thighs, and cast iron seared chicken breasts.
- Use it beyond shawarma: Try it on roasted vegetables, chickpeas, or sheet pan meals.
- Refresh your spice blend: For the best flavor, make a new batch every 3–6 months.
Easy Ways to Use Shawarma Seasoning
This seasoning works on far more than traditional shawarma.
- Chicken: Rub it on chicken thighs or breasts before cooking. It works especially well with cast iron chicken or air fryer chicken breasts.
- Shrimp: Toss shrimp with olive oil and shawarma seasoning before cooking in a skillet like cast iron shrimp.
- Chicken wings: Use it as a dry rub like I do in spicy dry rub chicken wings.
- Chicken thighs: Coat air fryer boneless chicken thighs for an easy weeknight meal.
- Sheet pan meals: Toss vegetables and protein with oil and seasoning before roasting like I do in sheet pan sausages and veggies.
- Shawarma bowls: Use the seasoning as a dry rub for grilled protein served with yellow rice, cauliflower rice pilaf or cilantro lime cauliflower rice.
Shawarma Seasoning vs Other Middle Eastern Spice Blends
Shawarma seasoning is often confused with other Middle Eastern spice blends, but it has its own balance of spices. Even though they all taste great on grilled or seared meat, here are some key differences:
- Shawarma seasoning: Built for meats and typically includes cumin, coriander, paprika, garlic, turmeric, and warm spices like cardamom or cinnamon.
- Middle Eastern 7 spice: Similar spices but different ratios and usually stronger warming spices.
- Curry powder: Uses turmeric heavily but has a different flavor profile.
FAQs
Shawarma spice mix usually includes cumin, paprika, coriander, garlic powder, turmeric, and black pepper. Many blends also add cinnamon, cardamom, or cloves for warmth and depth.
No. While both blends share some spices like cumin and black pepper, Middle Eastern 7 spice has a different balance of warming spices. Shawarma seasoning is designed specifically for seasoning meats.
A balanced spice blend and a good marinade make the biggest difference. Mixing shawarma seasoning with garlic, lemon juice, and olive oil helps the flavor penetrate the meat.
Simply mix ground spices like cumin, paprika, coriander, garlic powder, turmeric, and black pepper. Adding cinnamon or cardamom creates the classic shawarma flavor.
A good starting point is about 1½ to 2 tablespoons of seasoning per pound of meat or vegetables.
Yes. It works especially well on roasted cauliflower, potatoes, chickpeas, and sheet pan vegetables.
Storage
- Store: Keep shawarma seasoning in an airtight jar in a cool, dark pantry for up to 6 months.
- Shake before using: Spices can settle over time, so give the jar a quick shake.
- Make fresh periodically: The flavor is strongest within the first few months.
Shawarma Seasoning
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Recommended Equipment
Ingredients
- 2 tbsp Ground Cumin
- 2 tbsp Smoked Paprika
- 2 tbsp Garlic Powder
- 1 tbsp Ground Coriander
- 2 tsp ground turmeric
- 2 tsp Natural Ancient Sea Salt, fine
- 1 tsp Black Pepper
- 1 tsp Ground Cinnamon
- 1 tsp ground allspice
- ½ tsp ground cloves
- ½ tsp ground cardamom
Instructions
- Add all of the ingredients to an airtight container
- Mix the spices until incorporated
- Store for up to 6 months
SAVE THIS RECIPE
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Recipe Notes
- Use enough seasoning: Start with about 1½–2 tablespoons per pound of meat or vegetables.
- Turn it into a marinade: Mix the seasoning with olive oil and lemon juice to coat chicken, shrimp, or beef. You can also add the spices to greek yogurt for a yogurt-based marinade.
- Let proteins marinate: Even 30 minutes helps the spices absorb into the meat. When I use this as a dry rub (just meat, spices, and olive oil), I let the spices work into the meat overnight.
- Cook at high heat: Shawarma-style dishes develop better flavor when cooked in a hot skillet, grill, or oven. I personally love this spice blend as a substitute for all the spices in air fryer chicken breasts, boneless chicken thighs, and cast iron seared chicken breasts.
- Use it beyond shawarma: Try it on roasted vegetables, chickpeas, or sheet pan meals.
- Refresh your spice blend: For the best flavor, make a new batch every 3–6 months.
Nutrition Details
The nutrition facts come from entering the recipe ingredients into Spoonacular API, a database of food ingredients. They may vary for any recipe based on the exact product used.
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