Shawarma Spice Mix-Homemade Middle Eastern Shawarma spice

Ingredients

• 2 tablespoonscoriander seeds (Gunyen Gantu)
• 1cinnamon stick (Kirfa)
• 1 tablespooncumin seeds (Kammun)
• 1 teaspooncloves (Kanamfari)
• 1 teaspoonturmeric powder (Kurkur)
• 1 tablespooncardamom pods (Huba alhal or Abbahaan)
• 1 teaspoondried thyme

Instructions

1. 1

   Toast the spices

   Toast the spices lightly in a dry frying pan over medium heat for about 30 seconds, just to dry them out.

2. 2

   Grind to powder

   Use a coffee grinder or the dry mill attachment of a blender to grind the spices until powdered.

3. 3

   Sift and regrind

   Sift the mixture, then grind any pieces left in the sieve again.

4. 4

   Store the mix

   Transfer the spice mix to an airtight container and keep it somewhere cool. If the weather is hot, store it in the fridge.

What is shawarma spice?

Shawarma is a Middle Eastern style of seasoned meat traditionally cooked on a rotating spit. Spice blends vary from kitchen to kitchen, but commonly bring together warm, aromatic flavours.

This version combines coriander, cumin, cloves, cinnamon and cardamom, with turmeric and thyme. Toasting the whole spices briefly before grinding helps release their aroma.

Nutrition and macros by portion

The nutrition label shows one serving as written: 17 calories, 1g protein, 3g carbs, 1g fat.

The blend's carbohydrates come mainly from the spices, while its small amount of fat and protein also comes from the seeds and pods. Use it to season a protein-rich main, then balance the plate with vegetables and flatbread or another source of carbohydrates.

Choosing the spices

Whole spices: coriander seeds, cumin seeds, cloves, cinnamon and cardamom pods are toasted and ground for this blend. Check that they smell fragrant and are not stale before starting.

Ground additions: turmeric and dried thyme are included in the mix, too. Keep them with the other ingredients so they are incorporated during grinding.

A brief toast

Low heat: use a dry frying pan over medium heat and toast the spices for about half a minute. Keep them moving and take the pan off the heat if they begin to darken quickly.

Aroma cue: the spices should smell more fragrant, not burnt. This is a short drying and warming step, rather than an attempt to brown them.

Grinding and sifting

Small batches: a coffee grinder or blender's dry mill can turn the toasted spices into a powder. Let the spices cool briefly if they feel hot before grinding.

Coarse pieces: sift the ground mix and return any pieces left behind to the grinder. Repeat until the blend is as fine as you want it.

How to use the blend

Meat: use the mix to season meat before cooking, adjusting the amount to suit the dish and your taste. It also works as a flavouring for roasted vegetables or pulses.

Serving ideas: pair a shawarma-seasoned main with flatbread, salad or a cooling yoghurt accompaniment. Add salt separately if your recipe calls for it.

Recipe notes & tips

• Measure the spices before heating the pan, as the toasting step is brief.
• Use a dry pan and keep the heat at medium so the spices do not scorch.
• Grind in a coffee grinder or the dry mill attachment of a blender.
• Sift the mixture and regrind any coarse pieces for a more even powder.
• Use a clean, completely dry container to help keep the blend in good condition.

Variations

• Extra cumin: Add more cumin for a deeper earthy note.
• More cinnamon: Increase the cinnamon for a warmer, sweeter aroma.
• Chilli heat: Add dried chilli to the grinder for a spicier blend.
• Peppery edge: Grind in black pepper to add a sharper bite.
• Fresh batch: Make a smaller quantity if you want the spices at their most aromatic.

Common mistakes to avoid

• Over-toasting: burnt spices taste bitter; toast for about 30 seconds and remove them once fragrant.
• Grinding too soon: hot spices may affect the grinding process; let them cool briefly first.
• Skipping the sift: larger pieces can make the blend uneven; sift and regrind them.
• Damp storage: moisture can affect the powder; use an airtight, dry container.
• Storing in heat: warmth can dull the aroma; keep the container cool or refrigerate it in hot weather.

How to store

Keep the blend in an airtight container in a cool place, or in the fridge when the weather is hot. For the best aroma, aim to use it within a few months.

Frequently asked questions