From-scratch Shawarma Seasoning is a blend of 13 warm and robust spices. Use in marinades or to season your go-to protein, vegetables, soups and stews. Yields simply under 1 cup.

I make chicken shawarma all.the.time.

I’m not kidding. I make it for wraps or I double the recipe to top salads or rice bowls. In the summer I make kebabswith a ton of grilled vegetables. I make it so often because not only is it satisfying but also straightforward and extremely well-seasoned.

Lately I found myself getting a little annoyed with constantly pulling out all 13 different spices and having to measure each one out every.single.time. That’s when I lightbulb went off and I thought to myself: ‘Uh hello, The cook? Why don’t you simply make up a blend of it so you have it on hand?’

So I did only that.

To cook this kitchen-made shawarma seasoning gather:

allspice
garlic powder
white pepper
ground cinnamon
nutmeg
clove
ground cardamom
ground cumin
chili powder
paprika
smoked paprika
oregano
turmeric

There’s no right or wrong brand. I will first say, buy what you can afford. However, not all spices are created equal as you tend to get what you pay for. Currently I use Morton & Bassett (not sponsored) because I find their spices to be top notch in texture, color and flavor. Worth keeping and respect what their company stands for not only with charitable work but also quality control. With that said some other pleasing brands I’ve used over the years are Simple Organic, Frontier Co-op and Penzys.

In a clean jar or bowl, measure and add 2 tablespoons allspice, 2 tablespoons garlic powder, 1 tablespoon white pepper, 1 tablespoon ground cinnamon, 1 tablespoon ground nutmeg, 1 tablespoon clove, 1 tablespoon cardamom, 1 tablespoon ground cumin, 2 teaspoons chili powder, 2 teaspoons paprika, 2 teaspoons smoked paprika, 2 teaspoons oregano (finely crushed between fingers) and 2 teaspoons ground turmeric.

Stir to combine and use wherever and on whatever you want the bright, warm and savory flavor of shawarma.

Try it on chicken or lamb, and on vegetables like cauliflower, zucchini or even chickpeas before roasting. Deeply good.

When not using, store in a cool dry place for up to 1 year or possibly longer.