The most delicious homemade Shawarma Spice Mix to use over roasted salmon, chickpeas, chicken or even ground meat. It creates delicious shawarma from a variety of proteins or veggies, and stores well so you can add this signature flavor to any all your favorite meals.
Shawarma anything is one of my favorite flavors. Whether it's shaved chicken shawarma in a wrap from the 3rd Arrondissement in Paris, a sizzling doner kebab in Istanbul or a super savory roast salmon shawarma wrap on my own kitchen table...they're all pure magic.
Looking for Easy Salmon Shawarma Recipe?
Keeping a little mason jar of this shawarma blend in my spice drawer keeps me just a few minutes from those signature flavors any night of the week.
Let's do this!
Ingredients for this recipe:
Before we get to the step by step directions, a few notes about the ingredients:
Cumin + Coriander: these are the core flavors in my spice mix. I don't recommend finding a substitute.
Garlic Powder: I wanted a dry spice mix to use on anything, so I employed garlic powder instead of fresh garlic. If you prefer fresh garlic and don't mind the extra effort, grate a few cloves and add them to the paste.
Smoked Paprika: tons of flavor! Substitute sweet paprika and a drop or two of liquid smoke.
Fine Sea Salt: we usually use coarse kosher salt, but for a spice mix, I recommend fine salt for even distribution.
Ground Ginger: a lot of shawarma spice mixes exclude ginger, but in the many rounds of testing, I found it added a delicious undertone. Omit if you must, but try it!
Black Pepper: if you like a peppery kick, add more.
Cinnamon: I don't include a lot of this warming, traditionally sweet spices in the mix. But I missed the flavor when I omitted it.
Cayenne Pepper: it's an optional ingredient but adds an undertone of spice that is authentic and a good pairing for the smokiness of the spice mix.
Full ingredient list and measurements included in the printable recipe below.
Step by step instructions:
1. Make shawarma spice mix
Add all of the dry spices to a bowl or small jar and stir to combine well.
2. To make spice paste...
Combine 2 ½ tablespoons of the shawarma spice blend with 2 tablespoons of extra virgin olive oil and 2 teaspoons of fresh lemon juice in a bowl. Mix well.
Brush the spice paste over the protein of your choice and marinate for 30 minutes before cooking.
Looking for more Middle Eastern-inspired recipes?
- Shawarma Salmon Recipe
- Homemade Falafel Gyros
- Spicy Garlic Hummus
- Fresh Jerusalem Salad
- Shawarma Sauce Recipe
FAQ's and Serving Suggestions:
While individual recipes contain different variations, spices and the amount of each, most spice mixes contain a combination of coriander, cumin, cinnamon, paprika and sometimes cayenne, ginger, turmeric and oregano.
I've tested this spice blend on shrimp, bone-in chicken thighs, whole cut chicken, ground chicken and roasted chickpeas. Once the dry spice mix is combined with a little olive oil and lemon juice, that shawarma paste adds huge flavor to any of your favorite proteins. So here's the magic combination:
- 2 ½ tablespoons shawarma spice mix
- 2 tablespoons extra virgin olive oil
- 2 teaspoons fresh lemon juice
Mix the paste and spread it over your favorite protein. Marinating for 30-60 minutes will add more flavor, but it's not essential.
Whatever you do, serve it with this creamy garlic sauce for shawarma!
While they are both spice blends and have a few similar spices in each, shawarma spice and garam masala are not the same and can't be used interchangeably.
Baharat, or Lebanese 7 Spice, includes many of the same dry spices as shawarma spice mix.
Shawarma paste is a combination of dry spice mix, extra virgin olive oil and fresh lemon juice or vinegar.
A few of my favorites include:
Easy Salmon Shawarma
Spicy Garlic Hummus
Fresh Jerusalem Salad
Shawarma Sauce Recipe
Baked Fries
Store leftover dry run in an airtight container in a cool dry place for up to 3 months.
Homemade Shawarma Spice Blend Recipe
- Total Time: 10 minutes
- Yield: 8-10 1x
Ingredients
2 tablespoons ground cumin
1 tablespoon ground coriander
1 tablespoon garlic powder
2 teaspoons smoked paprika
2 teaspoons fine sea salt
¾ teaspoon ground ginger
¼ teaspoon black pepper
¼ teaspoon cinnamon
¼ teaspoon cayenne pepper (optional)
Instructions
- Make shawarma spice mix. Add all of the dry spices to a bowl or small jar and stir to combine well. Store the spice mix in a cool, dry place.
- For spice paste. Combine 2 ½ tablespoons of shawarma spice mix with 2 tablespoons of extra virgin olive oil and 2 teaspoons of fresh lemon juice in a bowl. Mix well to form a paste. Season your whole chicken, 1 lb of ground meat, chickpeas or shrimp with the paste. Set aside to marinate for 30 minutes before cooking.
Notes
I've tested this spice blend on salmon, shrimp, bone-in chicken thighs, whole cut chicken, ground chicken and roasted chickpeas. Once the dry spice mix is combined with a little olive oil and lemon juice, that shawarma paste adds huge flavor to any of your favorite proteins.
Here's the magic combination:
- 2 ½ tablespoons shawarma spice mix
- 2 tablespoons extra virgin olive oil
- 2 teaspoons fresh lemon juice
Mix the paste and spread it over your favorite protein. Marinating for 30-60 minutes will add more flavor, but it's not essential.
- Prep Time: 10
- Category: seasonings
- Method: oven
- Cuisine: Middle Eastern
Ellen Lawler
I make salmon weekly but had never served it with a shawarma rub. It was absolutely delicious!! Will definitely make it again!
Christina Jolam
Great to hear, Ellen! Such a simple mix but always delivers. Thanks so much for coming back to leave a helpful review!
Tiffany
I made up the rub, and paste and mixed it into ground chicken. Absolutely delicious! Winning shawarma wraps! Can’t wait to try on other proteins.. Salmon will be the next!
Christina Jolam
Love hearing this, Tiffany! That's my husband's favorite way to use this mix - in ground chicken. I'm a salmon fan so can't wait for you to try that one, too! Thanks so much for coming back to leave a helpful review!