I had my first real bite of shawarma a few months ago in Israel and I haven't stopped thinking about it since. I knew once I returned home I would have to recreate that smokey, spicy, tangy spice blend.
You can add this shawarma spice to basically anything that you want to taste delicious 😉
- The Ultimate Grass-Fed Beef Shawarma Burger
- Grilled fish
- Grain dishes
- and on and on
For Easter this year I made a shawarma spiced leg of lamb that was out of this world from the Ottolenghi cookbook, “Jerusalem”. I loosely based this spice blend off of that recipe, tested several times in typical Abra's Kitchen fashion until I landed on the perfect blend.
Make a big batch, store in a glass jar, and it will keep for several months. If you like a spicier version you can add cayenne, but I found this blend to be the perfect balance between warming, smokey, and tangy spices. If I use this for protein (chicken, fish, lamb, or beef) I will also season the protein well with salt.
Homemade Shawarma Spice Blend
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