Shawarma Spice Blend
A warm, aromatic Middle Eastern spice blend that's the soul of shawarma, kebabs, and grilled meats. This blend combines earthy cumin and coriander with warm cardamom, cinnamon, and cloves, rounded out by sweet paprika, turmeric, and savory garlic and onion. Mix it once and keep it in a jar for months of reliable flavor.
- Prep
- 7 min
- Cook
- —
- Total
- 7 min
- Makes
- About 1/2 cup (115 ml, or approximately 65 grams)
Steps
Before you start
- Gather all spices and dry measuring spoons or a kitchen scale—measuring accurately ensures balanced flavor in every batch
- Have a clean, dry small bowl ready for mixing
- Pick out an airtight spice jar or container with a tight-fitting lid
- Choose a cool, dark storage spot away from your stove, sunlight, and steam
Measure all the spices
- Gather all 11 ingredients.
- Measure each spice carefully using measuring spoons or a kitchen scale.
- Arrange them in order on the counter so you don't accidentally skip anything.
- Precision here ensures every batch of your blend tastes consistent and balanced.
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Ready when: All 11 spices measured and arranged in order
Tip: Use a kitchen scale for the most consistent results; volume measurements can vary based on how densely the spices are packed
Combine spices in small bowl
- Pour all measured spices into the small mixing bowl.
- Work efficiently so the blend comes together while the spices are fresh.
- Make sure everything has been transferred from measuring spoons.
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Ready when: All spices are in the bowl and ready to mix
Mix thoroughly until uniform
- Using a spoon or small whisk, stir the spice mixture vigorously for 1–2 minutes, working to break up any clumps and distribute the spices evenly throughout.
- Continue stirring until the blend is completely uniform in color from top to bottom—you should see no pockets of single spices, no darker or lighter streaks.
- The final blend will have a golden-brown, consistent tone.
- If turmeric clumps form, press them gently against the bowl with the back of the spoon to break them apart.
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Ready when: Blend is uniform in color with no visible separation, clumps, or darker or lighter streaks
Tip: Turmeric powder sometimes absorbs moisture and clumps more readily than other spices—break these apart as you stir to avoid graininess in the finished blend
Transfer to jar and label
- Pour the finished blend into an airtight spice jar or small container with a tight-fitting lid.
- Press the lid firmly in place to seal completely.
- Using a piece of masking tape or a label, write today's date on the container.
- Store the sealed jar in a cool, dark cabinet away from direct sunlight, heat, and steam from cooking.
- Keep the lid tightly sealed between uses.
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Ready when: Container is sealed tightly and labeled with date
Tip: A dark glass or opaque container keeps light from degrading the spices faster than a clear one
Good to know
Tips
- For maximum flavor, buy whole spices and toast them briefly in a dry skillet over medium heat—30 seconds to 1 minute per spice—before grinding them yourself. Toasting releases the essential oils and transforms the depth of flavor. Let them cool, then grind in a spice grinder or mortar and pestle.
- Cardamom: If you have whole green cardamom pods instead of pre-ground cardamom, you'll need about 8–10 pods. Crack each pod gently with the side of a knife, remove the small black seeds inside, and grind the seeds finely. Discard the green husks. This fresh-ground cardamom tastes noticeably more aromatic.
- Smoked paprika is worth seeking out—it deepens the blend considerably and tastes more authentic to traditional shawarma. If your store doesn't stock it, check online or look in specialty markets.
- Spices lose potency over time. Replace this blend every 6 months, or sooner if it stops smelling strongly aromatic when you open the jar. Fresh, fragrant spices are the difference between forgettable and crave-able shawarma.
Make ahead
Prepare this blend in larger batches than needed and store multiple jars. The flavors remain strong for 3–4 months but the blend stays usable up to 6 months. Label each jar with the date to keep track of freshness.
Storage & reheating
Keep sealed in a cool, dark cabinet for up to 6 months. Do not refrigerate or freeze. Spices degrade fastest when exposed to heat, light, and moisture, so store away from your stove and never above the oven. Once a jar has been opened and closed many times, or if the aroma fades noticeably, make a fresh batch.
Substitutions
- sweet paprika → Smoked paprika (use the same amount). Smoked paprika gives a deeper, more authentic shawarma and kebab flavor, though sweet paprika works if that's what you have
- ground cardamom → 1/8 teaspoon ground allspice or a tiny pinch of nutmeg. If ground cardamom is unavailable, these spices provide similar warm, slightly sweet notes
- garlic powder → Fresh minced garlic. Instead of adding garlic powder to the dry blend, rub fresh minced garlic directly onto the meat just before cooking—it delivers a brighter garlic flavor
- ground black pepper → Whole black peppercorns ground fresh. Freshly ground pepper has noticeably more bite and aroma than pre-ground; grind just before mixing if possible