Homemade Shawarma Seasoning

Homemade shawarma seasoning is a Middle Eastern spice blend with black pepper, allspice, garlic powder, cloves, cinnamon, nutmeg, cardamom, chili powder, oregano, and salt. It’s warm, savory, and perfect for marinating chicken, beef, or lamb before grilling or roasting. Great for making shawarma wraps, grilled meats, and roasted vegetables. Ready in 5 minutes and stores for months using pantry spices.

Want to make tasty shawarma meat at home? This homemade shawarma seasoning is your secret weapon!

Shawarma is a Middle Eastern dish made from thin slices of marinated meat stacked on a vertical spit and roasted until the outside gets crispy and toasty. The meat is then shaved off and served in pita with tomatoes, cucumbers, onions, and tahini or tzatziki. It’s the Middle Eastern version of Greek gyros or Mexican al pastor.

The amazing flavor comes from the spice blend the meat is marinated in before cooking. This homemade mix has all the warm spices – black pepper, allspice, cinnamon, nutmeg, cardamom, cloves, garlic powder, oregano, and chili powder.

The best part about making your own is you can control the spice levels! This version is slightly less intense than traditional shawarma seasoning, perfect if you’re sensitive to strong spices like cardamom or allspice. Like me!

More Homemade Seasoning Blends

• Greek Seasoning – For Mediterranean flavors
• Jerk Seasoning – Caribbean spice blend
• Adobo Seasoning – Mexican all-purpose
• Chicken Seasoning – No more boring chicken

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See recipe card for complete information on ingredients and their quantities.

Ingredient Notes

• Black Pepper – Ground black pepper is the base.
• Allspice – Warm and slightly sweet. This version uses less than traditional recipes.
• Garlic Powder – You can use granulated garlic if you prefer.
• Ground Cloves – A little goes a long way.
• Cinnamon – Adds warmth without being sweet.
• Nutmeg – Earthy and warm.
• Cardamom – Distinctly Middle Eastern flavor. This version uses less if you’re sensitive to it like me.
• Chili Powder – Adds mild heat.
• Dried Oregano – This balances the warm spices.
• Kosher Salt – For seasoning the meat or whatever you sprinkle it on.

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How To Make Shawarma Seasoning

For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.

Storage

Airtight Container: Store in a sealed jar in a cool, dry, dark place for up to 6 months.

Spice Cabinet: Keep away from heat and light to preserve flavor.

Make a Big Batch: This stores well, so make extra!

How to Use Shawarma Seasoning

• Chicken Shawarma: Mix 2-3 tablespoons seasoning with olive oil and lemon juice. Marinate chicken overnight, then grill or roast.
• Beef or Lamb: Same marinade works for beef or lamb. Traditional shawarma uses lamb! Try this in my lamb meatballs.
• Pork: Use on pork tenderloin or chops for Middle Eastern flavor.
• Vegetables: Toss with cauliflower, chickpeas, or eggplant before roasting.
• Rice: Stir into rice while cooking for flavored pilaf.
• Ground Meat: Season ground beef or lamb for shawarma-spiced burgers or meatballs.

Frequently Asked Questions

Recipe Tips & Tricks

• Store in an airtight container away from heat and light.
• Use 2-3 tablespoons seasoning mixed with olive oil and lemon juice for marinade.
• Mix with Greek yogurt for a quick marinade base. Marinate chicken or meat overnight for best flavor.
• This version is less intense than traditional shawarma seasoning if you’re sensitive to strong spices.
• Use on roasted vegetables like cauliflower or chickpeas for vegetarian option.
• Make a big batch – it stores for months and you’ll use it constantly.
• Try it as a dry rub on grilled chicken, pork chops, ribs, roasted vegetables, or sprinkle it on popcorn for a delicious snack.
• If you are used to having your shawarma full on, use the original recipe found here. My husband likes it more than mine. Typical…

This homemade shawarma seasoning recipe is perfect for making authentic Middle Eastern dishes at home! Way better than store-bought.

If you love this recipe as much as I do, please leave us a ⭐️⭐️⭐️⭐️⭐️ five-star review in the comment section below. Thanks!

{Originally published 08/15/17 – photos and notes updated 04/30/26}

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