Homemade Shawarma Spice Mix
Make your own homemade shawarma spice mix from scratch—no additives, no MSG, and no refined sugar. Just bold, warming spices to level up your veggies, meats, or legumes.
You’ll taste cumin, paprika, garlic, cinnamon, and a hint of clove and nutmeg. This is the good stuff. And the best part? You’re in control. You can tone it down or crank it up depending on your mood and what you’re cooking. Plus, you’ll skip the plastic packaging and weird additives. Win-win-win. So grab those jars and let’s get blending!
Let’s be real: the store-bought spice blends are often packed with refined salt, anti-caking agents, and mystery “flavor enhancers.” No thanks. Here at The Farming Chefs, we like our spice blends like we like our gardens—clean, intentional, and full of life. This homemade shawarma spice mix is warming, punchy, and just exotic enough to make your weekday dinner feel like a feast.
Each spice in this mix plays a role, from flavor to digestion. Cumin and coriander aid digestion, paprika adds antioxidants, and cinnamon balances blood sugar. We’ve also added a touch of clove and nutmeg for warmth and depth. Garlic and onion powders? Natural immunity boosters. This isn’t just about taste—it’s a tiny apothecary in a jar.
Serves:
9-10 tbsp
Time to Prepare:
5 minutes
Time to cook or cure:
None
Skill
Mixing
Serves:
9-10 tbsp
Time to Prepare:
5 min
Time to cook or cure:
none
Skills:
Mixing
Ingredients & Tools
Ingredients
- 2 tsp ground cumin (4.6 g / 0.16 oz)
- 2 tsp smoked paprika (4.6 g / 0.16 oz)
- 2 tsp garlic powder (5.8 g / 0.20 oz)
- 1.5 tsp ground coriander (3.4 g / 0.12 oz)
- 1.5 tsp ground turmeric (3.6 g / 0.13 oz)
- 1 tsp ground cinnamon (2.6 g / 0.09 oz)
- 1 tsp ground allspice (2 g / 0.07 oz)
- ½ tsp ground cloves (1 g / 0.035 oz)
- ½ tsp ground nutmeg (1.1 g / 0.039 oz)
- ½ tsp black pepper (1.1 g / 0.039 oz)
- Optional: ½ tsp cayenne (if you like heat!)
Tools
- Small mixing bowl
- Measuring spoons
- Whisk or fork
- Airtight jar or spice container
Useful guidelines
Useful Guidelines:
- Use fresh spices: If your paprika smells like dust, it’s time for a new jar. Freshness = flavor.
- Batch it up: This mix stores well, so double or triple it if you cook Middle Eastern food often.
- No salt added: This gives you full control. Add sea salt to taste when cooking.
Directions
Simply follow these steps in order to make your own home made shawarma spice mix
1. Measure each spice and add it to a small bowl.
2. Whisk well using a fork or mini whisk to ensure an even blend.
3. Taste the mix and adjust—want more garlic? Go for it. More heat? Cayenne!
4. Transfer to a clean, dry jar with a tight-fitting lid.
5. Label it with the name and date (your future self will thank you).
Storage
Keep in an airtight jar in a cool, dark place (your spice drawer or pantry is perfect). Best used within 3 months for peak flavor, but can last up to 6. If it clumps, it’s just humidity—break it up with a spoon before using.
Frequently asked questions
Can I use whole spices instead of ground?
Yes! Toast them lightly in a dry pan and grind them fresh. It takes a little longer but the flavor is unreal.
Is this mix vegan and gluten-free?
100%. There are no animal products or gluten-containing ingredients here.
How do I use it?
Rub onto meat or veg with olive oil before roasting, sprinkle into soups, or mix with yogurt and lemon for a quick sauce.
Can I add salt?
Yes, but we suggest adding salt when cooking, not to the mix. It keeps it more versatile.
Does this taste like the shawarma from restaurants?
Pretty close—but cleaner, bolder, and totally customizable.
Fermented Vegetables
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