Whether using it on beef, lamb, or chicken, this Shawarma Spice Blend is a flavorful foundation for your Middle Eastern-inspired feast.
If you’ve read any of my other posts, you know that most of my first foodie experiences happened during college. Chicken shawarma is no exception. And how could any college kid not like Middle Eastern? It’s the ultimate comfort food and, for me, a well-deserved reward after enduring cafeteria meals most of the week.
Maybe it’s changed, but back in the early 00s, colleges weren’t exactly known for four-star cuisine. So a college buddy (who’d eventually become one of my besties) and I would hit this hole-in-the-wall joint a few blocks from our dorm anytime we needed a break from our cafeteria’s bland slop. We stopped by so often that they knew our orders by heart. Mine? Chicken shawarma, stuffed grape leaves, and a Diet Coke.
It’s been years since I’ve been there, and I don’t even remember the name. However, I do remember the flavor. These days, I make shawarma at home, and my kids have no idea how lucky they are to be eating this on a random weekday. I had to wait until college! Chicken nuggets got nothing on shawarma.
Since it’s such a regular meal at the Porter household, I started mixing my own shawarma spice blend. I used to buy it pre-mixed, but if you use it a lot, those little jars add up. Buying spices in bulk and mixing your own is cheaper and fresher. It also takes almost zero effort.
This shawarma spice blend is warm, earthy, and aromatic. The cumin and coriander bring an almost toasty backbone, while the turmeric adds a subtle bitterness, not to mention a gorgeous color. Paprika rounds it out, along with the cloves and ginger, which give the blend its unmistakable shawarma-ness. Also, while I usually use it on chicken, this blend also works well with other proteins such as beef and lamb!
Cloves—and why measurements matter
My wife and I tackle recipes in very different ways. For her, ingredient measurements must be followed as written. For me? Well, I consider them more of a suggestion. So what if I add an extra quarter teaspoon of oregano to this recipe, right? It’s okay to be nonchalant with your spice and herb measurements—most of the time. It really depends on the spice. For example, the first time I made shawarma, I added a full teaspoon of ground cloves. Long story short, my chicken tasted like a scented candle.
In shawarma spice, all you need is half a teaspoon. It gives the blend a very subtle sweetness and warmth. You shouldn’t notice the cloves, but you should notice what the cloves add to the blend. Add more than half a teaspoon, and you’ll start tasting cloves!
How do I store leftovers?
Store this spice blend in an airtight container, preferably in a cool, dry, dark spot. Keep it away from sunlight, your stove, or any place where the temperature fluctuates. Enjoy for up to 6 months—not that you’ll have any left after so long.
Serving suggestions
Use this homemade blend on your next Chicken Shawarma meal—it’s equally tasty on Ground Lamb Kabobs. Whatever protein you settle on, serve it on a bed of steamed or Baked Rice. While it’s not strictly Middle Eastern, a Greek salad plays really well with the shawarma flavors. For an even more filling side, this Mediterranean Rice Salad is a delicious pairing.
Shawarma Spice Blend
Ingredients
- 2 1/2 teaspoons ground cumin
- 2 1/2 teaspoons turmeric powder
- 2 teaspoons ground coriander
- 1 teaspoon dried oregano
- 2 1/2 teaspoons garlic powder
- 2 1/2 teaspoons sweet paprika
- 1/2 teaspoon ground cloves
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground ginger
Instructions
- In a small bowl, combine all of the ingredients. Stir well until all spices are evenly mixed.
- Transfer the mixture to an airtight container, such as a mason jar, and store in a cool, dry place.
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