Want to make your own TASTY shawarma meat at home? Try this homemade shawarma seasoning mix to get you started. Vertical meat stacks not included!
If you’d rather skip my essential cooking tips and tricks and get straight to this delicious recipe – simply scroll to the bottom of the page where you can find the printable recipe card.
Of all the different ethic foods in our great big world, Middle Eastern dishes are quickly becoming my favorite after Greek!
Vertical stacks of meats, whether it be chicken, beef, or the ever delicious lamb, slowly circling and getting all toasty on the outside.
I could watch the spit spin round and round all day long. My drooling gets a little out of control so the owners always tell me to scram after an hour or so.
WHAT IS SHAWARMA?
Shawarma is a dish that is made from thin slices of meat that is stacked on a skewered and roasted in an open rotisserie oven or “spit” as some call it. The meat usually takes on a cone shape while it spins.
Shawarma can be served just as shaved meat on a plate with some sides like rice or cucumber salad.
But the best way is wrapped in flat bread or pita and topped with tomatoes, cucumbers, onions, and tahini.
It is the Middle Eastern version of Greek gyros, Mexican al pastor, and the Turkish Doner Kebab.
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WHAT IS SHAWARMA FLAVOR?
Shawarma is the name of the dish but it gets it’s amazing flavor from the spices and seasonings that the meat is marinated in before it goes on the skewer in a cone shape.
I have always wanted to have a jar of the amazing spice mix that they use to marinate the meats before stacking them for cooking.
WHAT IS SHAWARMA SEASONING MADE OF?
The average recipe for the spice mix added to the meat contains the following spices in varying amounts.
Other spices that are sometimes added are black pepper, garlic powder, oregano, and ginger.
WHY IS IT CALLED SHAWARMA?
This crispy, juicy, and incredibly delicious dish got it’s name from the method of cooking.
Much like the gyro which comes from the Greek word for “rotate,” the Arabic word for “turning” is dwarn which is where the word Shawarma comes from.
HOW IS SHAWARMA PREPARED?
The meat, which is marinated, layered on a skewer, and roasted is then thinly sliced or shaved off the outside of the rotating skewer and eaten.
WHAT MEAT IS USED IN SHAWARMA?
Traditional Middle Eastern Shawarma is made with lamb or mutton but you can make it with chicken, beef, or pork too. Use what you like to eat!
WHAT DO THEY PUT IN SHAWARMA SEASONING?
I like mine made with beef or chicken and my seasoning a little less intense. My tastebuds are sensitive to certain spices like cinnamon, cardamom, and allspice.
The best part of making your own is you can control the levels of spice.
After removing a bit of the traditional allspice, cloves, and cardamom, and adding a little more salt and oregano, I found a mixture that was more to my liking. I hope you enjoy it too!
MORE HOMEMADE SEASONINGS
- chicken seasoning
- gyro seasoning
- best steak seasoning
- caribbean jerk
- italian herb seasoning
- zesty southwest
- adobo seasoning
- garam masala powder
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MORE EASY PARTY FOODS
- 4 tablespoons black pepper (ground)
- 2 tablespoons allspice (ground)
- 4 tablespoons garlic powder
- 1 tablespoon cloves (ground)
- 2 tablespoons cinnamon (ground)
- 2 tablespoons nutmeg (ground)
- 1 tablespoon cardamom (ground)
- 1 tablespoon chili powder
- 2 tablespoons oregano (dried)
- 2 tablespoons salt (Kosher)
- Mix all ingredients together and store in an airtight container in a cool, dry place.
- Use as needed.
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Nutrition Information:Yield: 16 Serving Size: 1 tablespoon
Amount Per Serving: Calories: 409Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 12981mgCarbohydrates: 89gFiber: 33gSugar: 3gProtein: 14g
This nutrition information was generated via a third party, Nutritionix, and can not be held liable for any discrepancies in the information provided.
If you are used to having your shawarma full on, use the original recipe found here. My husband likes it more than mine. Typical…
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