Whenever I open my spice drawer and catch a whiff of this shawarma blend, it takes me back to chaotic weeknights, hungry kids, and the rush to make something delicious & fast. For me, Megan, cooking isn’t just about flavor; it’s about connecting. This shawarma seasoning recipe became my secret weapon, and I can’t count how many ways I’ve used it: rubbed on chicken, tossed with chickpeas, even sprinkled on roasted cauliflower.
If you love recipes with soul, spice, and story, this one’s for you. You’ll learn how to make your own homemade shawarma seasoning blend, how to customize it, and how to use it in everything from wraps to bowls.
Years ago, when I was experimenting with dinner ideas for my picky teens, I grabbed whatever warm spices I had garlic, cinnamon, allspice and hoped for the best. That first try? Magic. We wrapped the chicken in warm pita, added crunchy lettuce, and a drizzle of garlic sauce. Game over. This DIY shawarma spice mix became a household staple. And it’s far better than anything I’ve bought in a jar.
It’s since evolved into a batch-perfect recipe that we now use in countless dishes even as a bold seasoning for boneless chicken wings or on roasted chickpeas for a meatless meal that still satisfies.
Why You’ll Love This Shawarma Seasoning Recipe
- Flavor That’s All Yours:
Forget one-size-fits-all. This authentic shawarma seasoning recipe lets you control everything from salt to spice. Want it smoky? Add paprika. Want it sweet and warm? Up the cinnamon. No additives, no preservatives just real flavor. - Use It on Everything:
Chicken, beef, lamb, chickpeas, roasted veggies… even stirred into rice or couscous. This Middle Eastern shawarma spice mix isn’t just for wraps. It’s your all-purpose flavor booster that lasts in the pantry for months. - Batch-Friendly and Meal-Prep Ready:
You’ll make enough to season over 20 lbs of meat in one go. Store it in an airtight jar, and it’ll always be ready when you are no more last-minute spice scrambling!
Ingredients & Equipment for the Best Shawarma Seasoning Recipe
If you’ve ever tried store-bought spice mixes and found them bland or overly salty, then this shawarma seasoning recipe is going to be a game changer. It’s full of warm, earthy, and aromatic flavors that instantly take any protein or veggie dish to another level. The best part? You can tweak this homemade mix to suit your taste, your diet, and your family’s favorites.
Whether you’re cooking chicken, beef, or chickpeas, this shawarma seasoning recipe is your ticket to bold, memorable meals.
Ingredients To Make This Shawarma Seasoning Recipe
The following spice blend makes enough to season up to 21 pounds of meat. I always make a full batch and keep it in an airtight jar it never lasts long in our house!
| Ingredient | Amount | Purpose |
|---|---|---|
| Ground Black Pepper | 1/4 cup | Adds bite and earthy depth |
| Ground Allspice | 1/4 cup | Signature Middle Eastern flavor |
| Garlic Powder | 1/4 cup | Adds savory boldness |
| Ground Cloves | 2 tbsp | Rich warmth and sweetness |
| Ground Cinnamon | 2 tbsp | Subtle sweetness and aroma |
| Ground Nutmeg | 2 tbsp | Adds complexity and depth |
| Ground Cardamom | 2 tbsp | Fragrant and classic shawarma base |
| Chili Powder | 1 tbsp | Gentle heat |
| Dried Oregano | 1 tbsp | Earthy herbal flavor |
| Kosher Salt | 1 tbsp | Rounds out all the flavors |
Use this shawarma seasoning recipe to elevate simple proteins or veggies. For example, I recently tossed it with roasted chickpeas and served them alongside my marry me chickpeas the combo was comforting, bold, and totally addictive.
Another favorite? Adding a sprinkle to this ground beef protein bowl before meal prep. It adds smoky spice and keeps the dish from tasting boring on day three.
Equipment You’ll Need
You don’t need fancy tools for this shawarma seasoning recipe just a few basics:
- Mixing Bowl: Use one big enough to combine all spices without overflow.
- Measuring Cups & Spoons: Precision keeps flavors balanced.
- Whisk or Small Spoon: To blend the mixture evenly.
- Glass Jar or Spice Container: Keeps the seasoning fresh for months.
- Label & Marker: Trust me, after a week in your pantry, all your jars look the same.
Tip: Store your spice jar in a dark, cool cabinet. It stays fresh for up to 6 months and keeps flavors bold and full.
How to Make Shawarma Seasoning Recipe at Home
If you’ve got five minutes and a spoon, you can make this shawarma seasoning recipe. It’s seriously that simple. What makes it special isn’t just the spices it’s the balance. Too much clove and it’s overwhelming. Too little garlic and it falls flat. But get it right, and you’ve got gold.
Let me walk you through exactly how to make it, plus how to tweak it depending on the protein you’re using.
Mix the Dry Blend
Start by measuring out each of your dry spices. Add everything into a large mixing bowl. A whisk works best here it distributes the heavier spices like garlic powder and cardamom without clumping.
Once it’s fully blended, spoon it into a clean, dry jar with a tight-fitting lid. Don’t forget to label it. I keep a batch on my counter next to the olive oil, it’s that essential.
And don’t be afraid to double the recipe. I go through this shawarma seasoning recipe so quickly, especially when I’m using it in weekly meal prep or sharing some with my sister.
Looking for a way to use that fresh batch? Try adding a sprinkle to this juicy chicken and gravy recipe the warmth from the blend gives it a bold, Middle Eastern twist.
Adjust for Different Proteins
Not all proteins carry flavor the same way. Here’s how I tweak the blend depending on what I’m cooking:
- Chicken: Add a bit more garlic and a tiny pinch of smoked paprika for a deeper finish
- Beef: I up the chili powder slightly and let it marinate longer
- Chickpeas: Skip the salt in the blend and season with flaky salt after roasting
- Lamb: Add 1 tsp cumin or coriander to amplify the earthiness
Every cook has a preference. That’s why this shawarma seasoning recipe is so powerful it gives you complete control. No more cookie-cutter flavor from mass-produced spice blends.
Ways to Serve with Shawarma Seasoning Recipe
Now comes the fun part eating. This shawarma seasoning recipe isn’t limited to skewers and wraps (though it’s amazing in those too). You can use it in tons of creative, practical ways.
Classic Marinades
Mix 1 tablespoon of the seasoning with 2 tablespoons olive oil and 1 tablespoon white vinegar. That’s it. You’ve got a marinade that clings perfectly to chicken, beef, or lamb. Let chicken sit for 15 minutes minimum (overnight is magic), and let beef marinate for at least an hour.
I’ve even used it to marinate leftover rotisserie chicken and turn it into quick pita wraps. The spice blend brings that meat back to life. Try it with my leftover rotisserie chicken recipe a total lifesaver when dinner sneaks up on you.
Flavor Boosters for Veggies and Bowls
Want more meatless options? Toss veggies like cauliflower or sweet potatoes with olive oil and a generous shake of the seasoning. Roast at 425°F until crispy on the edges and soft inside.
Or build a grain bowl think couscous or quinoa and layer on roasted chickpeas, cucumbers, and a drizzle of tahini. A spoonful of this shawarma seasoning recipe on top makes it unforgettable.
Honestly, it even works on popcorn for a savory snack that surprises everyone.
Variations and Substitutions for Your Shawarma Seasoning Recipe
One of the best things about this shawarma seasoning recipe is how easy it is to customize. Whether you’re avoiding salt, love a little extra heat, or just want to experiment, here’s how to tweak it without losing that signature flavor.
Make It Spicy or Keep It Mild
If your family loves heat, increase the chili powder or add 1/2 teaspoon cayenne pepper. You could even swap the chili powder entirely for smoked paprika to get a deeper, smoky flavor without the burn.
For kids or spice-sensitive eaters, reduce the cloves or cinnamon just a bit those are bold spices. This way, your shawarma spice mix with cardamom and cloves stays balanced and smooth.
Cooking for a crowd? Split the batch one with extra heat and one without. Everyone wins.
This is exactly how I adapt my seasoning when making my sweet Hawaiian crockpot chicken into a shawarma-inspired dish. A small tweak makes a big difference.
Salt-Free or Low-Sodium Versions
You can absolutely enjoy this shawarma seasoning recipe without salt. Just omit it from the mix and season your food during cooking. This keeps your blend flexible perfect for guests on low-sodium diets or when you’re meal-prepping and want control later.
I do this often when roasting chickpeas or seasoning bowls like the crunchy Asian cucumber salad. A clean blend lets the veggies shine.
Pro Tips for Shawarma Seasoning Recipe
Want to take this spice mix from great to crave-worthy? Follow these tried-and-true tricks.
Use Fresh Spices
Old spices = muted flavor. For the best results, check your garlic powder, cardamom, and allspice. If they’re over a year old or clumpy, it’s time to refresh. Buy in small quantities from a spice shop you’ll notice the difference immediately.
Grind Whole Spices (If You Can)
If you have a spice grinder, use it! Whole cloves, cardamom pods, or even whole allspice ground fresh will give your shawarma seasoning recipe an aromatic lift. It’s a small effort with a big payoff.
If that’s not your style, no problem high-quality pre-ground spices work beautifully too. Just make sure they’re vibrant and fragrant.
Storage for This Shawarma Seasoning Recipe
This blend is made to last but how you store it matters.
Shelf Life & Containers
Once mixed, transfer your shawarma seasoning recipe into a clean glass jar with a tight lid. I prefer amber jars because they block light and preserve freshness. Store in a cool, dry spot away from direct sunlight not next to the stove!
It stays fresh for up to 6 months, though I usually finish mine much sooner.
Label the jar with the date so you don’t forget. Bonus points if you add instructions right on the jar: “1 tbsp per 1 lb meat + 2 tbsp oil + 1 tbsp vinegar.”
Common Mistakes to Avoid with Shawarma Seasoning Recipe
Even a simple shawarma seasoning recipe can go wrong without a little care. Here are the most common slip-ups to avoid so your blend always hits the mark:
Using Stale or Low-Quality Spices
It might seem harmless, but old spices are the biggest reason your mix falls flat. Always smell your spices before using them. If the scent is weak, the flavor will be too.
Skipping the Whisking Step
Some spices settle fast especially heavier ones like garlic powder and cloves. Not mixing thoroughly means each spoonful will taste different. Always whisk well or shake the jar before each use.
Overdoing Cloves or Cinnamon
These spices are powerful. Adding too much can overpower the entire mix. Stick to the amounts in this shawarma seasoning recipe and tweak only after testing small batches.
Not Storing It Right
Air, heat, and light are the enemies of freshness. Don’t store your jar near the stove or leave it uncovered. A cool, dark pantry is your best bet.
Shawarma Seasoning Recipe
Ingredients
Equipment
Method
- Measure out all the spices and add them to a large mixing bowl.
- Whisk thoroughly until the spice blend is uniform with no clumps.
- Transfer the spice blend to a clean, airtight glass jar or container.
- Label the jar with name and date. Store in a cool, dark pantry away from heat or sunlight.
- To use: Mix 1 tbsp of seasoning with 2 tbsp olive oil and 1 tbsp vinegar for every 1 lb of meat or protein.
Nutrition
Notes
- Store in a cool, dark place for up to 6 months.
- For salt-free diets, omit salt and season during cooking.
- Add smoked paprika for depth or cayenne for more heat.
- For best results, use freshly ground spices.
Tried this recipe?
Let us know how it was!Conclusion: This Shawarma Seasoning Recipe Will Change Your Cooking
Once you try this shawarma seasoning recipe, you’ll wonder why you ever bought the store version. It’s bold, flexible, and full of heart. Whether you’re cooking dinner for picky teens (like I do!) or prepping meals ahead for the week, this spice mix turns ordinary ingredients into something unforgettable.
I often sprinkle it onto grilled chicken, pile it into warm pitas with crunchy lettuce, and drizzle over garlic sauce. Or toss it into chickpea bowls, add a scoop of marry me chickpeas, and pair it with a light salad.
It’s not just a recipe it’s a shortcut to flavor, a boost to every bite, and a little magic in a jar. And if you’re ever unsure what to season, just reach for this blend. Trust me.
Want to keep experimenting? It works wonders in wraps like the green sauce burrito recipe try swapping the base seasoning for this blend next time.
LET’S STAY CONNECTED! FOLLOW ME ON:
Tried this recipe? I’d be thrilled to see your take on it! Snap a pic and tag me @Sweftyrecipes so I can share your delicious creations with our foodie community.
→ FACEBOOK | INSTAGRAM | PINTEREST
Frequently Asked Questions
What is shawarma spice mix made of?
It typically includes garlic powder, allspice, cardamom, cinnamon, cloves, nutmeg, black pepper, chili powder, oregano, and salt. The mix may vary slightly depending on regional styles.
What are the ingredients used in shawarma?
Besides the shawarma seasoning blend, shawarma usually features marinated meat (chicken, beef, or lamb), vinegar, olive oil, and is often served with pickles, tomatoes, lettuce, and garlic sauce in pita bread.
Is shawarma spice the same as 7 spices?
No. While similar, shawarma spice is a unique blend focused more on warmth and depth. Lebanese 7-spice typically has cumin and lacks some of the sweet spices like cinnamon and cloves found in shawarma blends.
What do they season chicken shawarma with?
Chicken shawarma is usually seasoned with garlic, allspice, paprika, cinnamon, cardamom, and vinegar all found in this shawarma seasoning recipe, making it perfect for grilled chicken dishes.