Learn how to make your own shawarma seasoning at home in simple steps using a handful of pantry staple spices. This classic Middle Eastern spice blend is great with chicken, beef, lamb and veggies. My version of this homemade spice blend is flavourful and delicious
Measure out the ingredients correctly, add to a dry bowl and mix to combine. Transfer the mixture to a dry airtight container. Label and store in the cupboard/spice rack and away from direct sunlight for up to 6 months or longer.
How to use shawarma seasoning This spice blend is great on chicken, beef, lamb, veggies and legumes such as chickpeas. To every pound (1kg) of protein, add about 1 tablespoon of shawarma seasoning, olive oil and lemon juice to make the marinade. For best flavours, marinate from 2 to 24 hours.Flavour your dipping sauce: add about a teaspoon to yoghurt and tahini and some lemon to make the best yoghurt-tahini dipping sauce.Tips
Double or triple this recipe is making a big batch Make sure to use ingredients with long shelf lives.
Don’t be tempted to add too much cinnamon powder other than specified to the spice blend as this would overpower the spice. The cinnamon should complement the overall flavour of the spice and not overpower it. You can always add more if need be.
If using whole spices, you can toast it for a few minutes on low heat to release the aroma which will enhance the overall flavour of the shawarma spice blend.
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.