Shawarma Seasoning
This shawarma seasoning is a warm, aromatic spice blend made with pantry spices like cumin, paprika, garlic, and cardamom. It’s perfect for seasoning chicken, beef, lamb, vegetables, and roasted potatoes. Mix a batch in minutes and keep it on hand to add bold Middle Eastern–inspired flavor to everyday meals.
Servings: 16
Calories: 12kcal
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
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
Calories: 12kcal | Carbohydrates: 2g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 294mg | Potassium: 60mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 442IU | Vitamin C: 0.3mg | Calcium: 16mg | Iron: 1mg
