One of the most iconic ways to serve shawarma is in a kind of Mediterranean “wrap” or “pita pocket.” In other words, people often begin with a piece of pita bread, lavash, or any other flatbread. They then spread the grain with a layer of cool, tangy Yogurt Tahini Sauce and top it with a combination of shawarma meat, tomatoes, cucumber, salad greens, and pickles to ensure it has tons of flavor. People often eat this dish with a side of creamy Hummus, garlic sauce, or another herby grain, like Tabbouleh. Though “shawarma” usually refers to the meat in this dish, the meat usually carries the complex, sweet-yet-spicy taste of the shawarma seasoning blend used during the seasoning/marination process. Because of the mix’s robust taste, many use this seasoning mixture for other uses, from veggie seasoning to flavoring their grains.
Ground cumin Ground coriander Paprika: We used mild-tasting paprika, but smoked paprika can also be used. Garlic powder Black pepper Ground turmeric Ground cloves Ground cinnamon Ground nutmeg Ground cardamom
How to Make Shawarma Spice?
It couldn’t be simpler to make this easy diy shawarma spice blend. In fact, you can whip up this five-star mix in less than five minutes!
Dried oregano Cayenne pepper Chili powder Sumac
How to Use Shawarma Spice Mix?
One of my favorite things about this authentic shawarma seasoning recipe is how many ways you can use it—any day of the week! Use this five-minute rub to make my chicken shawarma seasoning, or add it to your go-to sides for an unforgettable spread.
Use it to marinate meat or as a dry rub: You can effortlessly elevate any favorite protein—chicken (like my Chicken Shawarma recipe), beef, lamb, turkey, or fish—by infusing your meat with the warm and savory flavor of this delicious spice blend. If you want a dry rub, sprinkle an even layer of the shawarma mix over every side of your meat. Or, for a marinade, combine the homemade shawarma spice mix with oil and lemon juice and let your meat rest in it for a few hours—or even overnight! Roasting or grilling vegetables: If you can’t get enough of the iconic shawarma flavor but aren’t in the mood for meat, I have great news: This tasty seasoning is also a must-have for dozens of other cooked veggies, including cauliflower, eggplant, potatoes, and mushrooms. Legumes and grains: Another great way to use this shawarma spice mix recipe is to sprinkle it over your favorite grain and legume recipes. I particularly love adding this flavorful addition to roasted chickpeas and using it as a seasoning for my hearty and tender Bulgur Pilaf.
