Shawarma Seasoning
Homemade Shawarma Seasoning with warm Middle Eastern spices. Perfect for marinating chicken, beef, or lamb!
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Servings: 16
Equipment
Ingredients
- 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
Instructions
- Mix all ingredients together and store in an airtight in a cool, dry place.
- Use as needed. I like to use 2 tablespoons per pound of meat.
Notes
- tore 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 on grilled meats, roasted vegetables, or even popcorn!
- If you are used to having your shawarma full on, use the original recipe found here. My husband likes it more than mine. Typical...
Nutrition
Serving: 2tablespoons | Calories: 24kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.001g | Sodium: 883mg | Potassium: 83mg | Fiber: 2g | Sugar: 0.4g | Vitamin A: 175IU | Vitamin C: 0.5mg | Calcium: 40mg | Iron: 1mg
