Shawarma Seasoning

Shawarma spice mixes can be just as varied as the signature spit-roasted meat dishes they are named for. This blend, by Lior Lev Sercarz, combines earthy cumin, floral coriander, and savory dried garlic for a versatile seasoning rub that will work with any roasted, seared, or grilled meat. The savory and sweet blend is classic for the region and perfect for lamb as well as lean chicken. Rub vegetables or fish generously with shawarma seasoning before grilling, or sprinkle the blend over chickpeas and roast until crispy. There’s no wrong way to use Shawarma Seasoning, which is what makes it so irresistible.

Frequently asked questions

What is classic shawarma made of?

Shawarma is a Middle Eastern street food dish that refers to thinly sliced meat such as chicken, pork, and lamb that’s cooked low and slow on a vertical spit. (It can also be made at home; see our Shawarma-Style Chicken and Mushroom Kebabs.) The meat is rubbed with a combination of fresh and dried spices including ground cumin, ground coriander, paprika, black pepper, and turmeric. Our grilling blend includes cloves for even more warmth.

Notes from the Food & Wine Test Kitchen

For the best results, use fresh, high-quality spices when making this spice blend.

Shawarma can be tucked into a pita or served over lettuce or rice with juicy tomatoes and red onions, then drizzled with a creamy yogurt sauce.

Make ahead

Shawarma Seasoning can be stored in an airtight container at room temperature for up to one month. To extend the shelf life, freeze the spice blend for up to three months.