shawarma seasoning recipe
The Best shawarma seasoning recipe
I love this recipe because it’s versatile. You can use it on everything from grilled chicken and lamb to veggie wraps, and it’s always a hit. Plus, it’s packed with flavor without being heavy, which makes it a great way to keep things light and fresh. My family prefers it when it’s homemade—store-bought blends can be hit or miss, but this one always delivers the right balance of smoky, garlicky, and slightly sweet notes. It’s also a great way to use up whatever spices you have on hand, so it’s always a budget-friendly option. Plus, the health benefits are pretty neat—it’s full of herbs and spices that can boost digestion and add a little extra punch without the extra calories. It’s the kind of recipe that feels like a little treat every time you make it.
Homemade Shawarma Seasoning and Dough Recipe
A flavorful homemade shawarma seasoning and dough recipe that delivers authentic Middle Eastern flavors. Perfect for wrapping, sandwiches, or as a base for homemade shawarma platters.
🥘Ingredients
- 2 tbsp ground cumin
- 1 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp black pepper
- 1 tsp salt
- 1 tsp chili powder (adjust to taste)
- 1 tbsp olive oil
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 packet active dry yeast
- 1 cup warm water
- 1 tbsp olive oil
👨🍳Directions
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1
For the seasoning: In a bowl, combine all the shawarma seasoning ingredients and mix well. Set aside. -
2
For the dough: In a bowl, dissolve yeast and sugar in warm water. Let it sit for 5 minutes until foamy. Add flour, salt, and olive oil. Mix until a dough forms. -
3
Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic. Cover with a damp towel and let it rise in a warm place for 1 hour, or until doubled in size. -
4
Preheat oven to 375°F. Roll out the risen dough into thin sheets, about 1/8 inch thick. Cut into strips or round shapes. Place on a baking sheet and brush lightly with olive oil. Sprinkle with shawarma seasoning. -
5
Bake for 15-20 minutes until golden brown and crisp. Allow to cool before using.
🔧Equipment
- Mixing bowls
- Kitchen scale (optional)
- Rolling pin
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Homemade Shawarma Seasoning and Dough Recipe Works
❓ Frequently Asked Questions About Shawarma Seasoning and Dough
How do I adjust the spice levels in this shawarma seasoning?
Use a fine grater or mortar and pestle to finely grind the spices, then mix in smaller quantities of each until you reach your desired heat level. Start with half the recipe and taste as you go—cinnamon and cumin provide warmth without heat, while cayenne and paprika add spice.
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Can I substitute any of the ingredients for dietary restrictions?
Yes, but keep the balance. Replace dried herbs with fresh parsley or cilantro for a brighter flavor. For a milder taste, swap cayenne for a pinch of smoked paprika. Avoid substituting cumin or coriander entirely, as they’re the backbone of the seasoning.
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How long can I store the seasoning mix?
Store in an airtight container away from light and heat. It will keep for up to three months without losing potency. For longer storage, freeze portions in small bags.
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Why does my shawarma taste bland after adding the seasoning?
Blandness often means the seasoning isn’t balancing the meat properly. Add a pinch of salt to the meat before seasoning, and ensure you’re using the full recipe. If the meat is very lean, consider adding a splash of yogurt or a pinch of sugar to caramelize during cooking.
