Shawarma Spice Blend Recipe

Ingredients

• 1 teaspoonground cumin
• 1 teaspoonground coriander
• 1 teaspoonpaprika
• 1 teaspoongarlic powder
• 1 teaspoonblack pepper
• 1 teaspoonground turmeric
• 1/2 teaspoonground cloves
• 1/2 teaspoonground cinnamon
• 1/2 teaspoonground nutmeg
• 1/2 teaspoonground cardamom

Instructions

1. 1

   Add the spices

   Put the ground cumin, coriander, paprika, garlic powder, black pepper, turmeric, cloves, cinnamon, nutmeg and cardamom into a small airtight jar.

2. 2

   Mix thoroughly

   Stir or shake the spices until they are evenly combined.

3. 3

   Store the blend

   Use the blend straight away, or close the jar tightly and keep it in a cool, dry, dark place for up to 6 months.

What is shawarma spice blend?

Shawarma is a Middle Eastern style of preparing seasoned meat, and blends used to flavour it vary between cooks and regions. This quick homemade version brings together familiar warm spices without requiring any grinding or cooking.

Cumin, coriander and paprika give it an earthy, savoury base, while cloves, cinnamon, nutmeg and cardamom add fragrant warmth. Garlic powder and black pepper round out the mixture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 14 calories, 1g protein, 3g carbs, 1g fat.

The carbohydrates and most of the energy come from the ground spices, while the small amount of protein and fat is also naturally present in them. Use the blend to season a main ingredient, then balance the meal with vegetables and a suitable grain or flatbread.

Choosing the spices

Freshness first: ground spices gradually lose their fragrance, so use jars that smell distinctive when opened. If any spice has little aroma, the finished blend may taste muted.

Balanced warmth: the cloves, cinnamon, nutmeg and cardamom are used in smaller amounts than the main spices. Measure them carefully so their strong, sweet aromas complement rather than dominate.

Mixing evenly

Dry jar: make sure the storage jar and its lid are clean and completely dry before adding the spices. Moisture can make the powder clump.

Thorough mixing: stir with a clean, dry spoon or close the jar and shake it well. Check the bottom and corners if mixing in a narrow container, where fine spices can settle.

Using the blend

Meat and fish: coat the ingredient evenly with the spice mixture before cooking. For a fuller flavour, let it sit with the seasoning briefly, keeping perishable ingredients chilled.

Vegetables: toss with a little oil and the blend before roasting or frying. Start with a modest amount, then adjust to taste the next time you make it.

Flavour and timing

No cooking needed: the recipe takes 5 minutes because the spices are simply combined in a jar. The blend can be used immediately, with no resting time required.

Taste as you go: this mixture is aromatic and peppery, with a gentle sweetness from the warming spices. The final flavour depends partly on the freshness and strength of the spices you use.

What to serve it with

For a meal: use the blend with chicken, beef, lamb, fish or vegetables, then serve alongside rice, flatbread or a salad. Choose accompaniments that suit the main ingredient and the way you cook it.

For a balanced plate: pair a seasoned protein with vegetables and a portion of grains or bread. A yoghurt-based sauce can also provide a cool contrast to the spice.

Recipe notes & tips

• Use measuring spoons to keep the smaller quantities of cloves and other warming spices in balance.
• Shake the jar before measuring if the blend has been stored for a while.
• Label the jar with the name and date so you can keep track of its freshness.
• Season the food in stages rather than adding a large amount of blend all at once.
• Keep the jar away from steam while cooking to help prevent moisture getting inside.

Variations

• More paprika: increase the paprika slightly for a fuller, sweeter pepper flavour.
• Extra garlic: add more garlic powder for a stronger savoury note.
• Less warmth: reduce the cloves or cinnamon if you prefer a milder blend.
• Chilli kick: add a little chilli powder for heat.
• Whole spices: grind freshly toasted whole spices before mixing for a more pronounced aroma.

Common mistakes to avoid

• Damp jar: moisture can cause clumps; use a fully dry jar and spoon.
• Old spices: stale spices make a flat blend; check their aroma before measuring.
• Too much clove: its flavour can overwhelm the mix; measure the smaller amount carefully.
• Uneven mixing: spices can settle in layers; stir or shake thoroughly before use.
• Adding too much: the blend may overpower the food; start with a little and adjust to taste.

How to store

Seal the blend in an airtight jar and store it in a cool, dry, dark place for up to 6 months. Keep it away from heat and moisture, and use a clean, dry spoon when measuring.

Frequently asked questions