#spicemix

This is a shawarma spice blend mix all these spices together and keep for when you fancy your shawarma. Speeds things up no end. You can double up the amounts if you wish to back log more. When ready to use add some olive oil and brush over meat before covering with foil and cooking in a low heat oven. Can be used on any meat but I'd particularly recommend lamb breast (this cooks in 3 hours at 160 degrees

2 tablespoons ground corriander

1teaspoon allspice

1 teaspoon cinnamon

1 teaspoon ground cumin

1 teaspoon ground ginger

1 teaspoon garlic powder

Nutmeg Grate to taste

1 teaspoon ground cardamom

1 teaspoon chilli powder

1/2 teaspoon black pepper

This Crock Pot Chili is hearty and full of flavor. It simmers until it's just right, making it a great dish for busy days. This chili will warm you up because it has ground beef, beans, and a mix of spices.

Ingredients: 1 lb ground beef. 1 onion, chopped. 2 cloves garlic, minced. 1 can 15 oz kidney beans, drained and rinsed. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz diced tomatoes. 1 can 6 oz tomato paste. 1 cup beef broth. 1/4 cup chili powder. 1 teaspoon cumin. 1 teaspoon oregano. 1/2 teaspoon cayenne pepper. Salt and pepper to taste.

Instructions: In a skillet, brown the ground beef over medium-high heat. Add chopped onion and minced garlic to the skillet; cook until onion is translucent. Transfer the beef mixture to the crock pot. Add kidney beans, black beans, diced tomatoes, tomato paste, beef broth, chili powder, cumin, oregano, cayenne pepper, salt, and pepper to the crock pot; stir well to combine. Cover and cook on low for 6-8 hours or high for 3-4 hours. Serve hot, garnished with your favorite toppings such as shredded cheese, sour cream, and chopped green onions.

Prep Time: 15 minutes

Cook Time: 360 minutes

With this tasty quinoa dish, you'll get a burst of smoky flavors. This dish is healthy and tasty for any event because it has a mix of spices, colorful vegetables, and protein-rich black beans.

Ingredients: 1 cup quinoa. 2 cups vegetable broth. 1 tablespoon olive oil. 1 small onion, finely chopped. 2 cloves garlic, minced. 1 teaspoon smoked paprika. 1/2 teaspoon cumin. 1/4 teaspoon cayenne pepper. Salt and pepper to taste. 1 cup diced bell peppers assorted colors. 1 cup black beans, drained and rinsed. 1/2 cup corn kernels fresh or frozen. 1/4 cup chopped fresh cilantro. Juice of 1 lime.

Instructions: Run cold water over the quinoa and drain it. Put quinoa and vegetable broth in a saucepan and mix them together. Once it starts to boil, lower the heat, cover, and let it cook for 15 to 20 minutes, or until the quinoa is done and the liquid is absorbed. Warm up the olive oil in a big pan over medium-low heat. When you add the chopped onion and garlic, cook them until they get soft. Cumin, cayenne pepper, salt, and pepper should all be added and mixed in. Cook for one more minute, or until the food smells good. To the pan, add corn, black beans, and diced bell peppers. After 5 to 7 minutes, the vegetables should be soft. Adding the cooked quinoa and mixing well to mix everything together. Take it off the heat and add the lime juice and chopped cilantro. If you want, you can serve the Smokey Quinoa Delight warm with extra cilantro on top.

Prep Time: 15 minutes

Cook Time: 25 minutes

These Fish Tacos with Orange Salsa are bursting with fresh flavors and vibrant colors. The grilled fish is seasoned with a blend of spices, then topped with a zesty orange salsa for a delicious twist on traditional tacos.

Ingredients: 1 lb white fish fillets such as tilapia or cod. 1 tablespoon olive oil. 1 teaspoon chili powder. 1 teaspoon cumin. 1/2 teaspoon garlic powder. Salt and pepper to taste. 8 small tortillas corn or flour. 1 cup shredded cabbage or coleslaw mix. 1 avocado, sliced. 1/4 cup chopped fresh cilantro. 1 orange, peeled and diced. 1/2 red onion, diced. 1 jalapeo, seeded and minced. Juice of 1 lime. Salt to taste.

Instructions: Set the grill or pan on medium-high heat to get it ready. Put chili powder, cumin, garlic powder, salt, and pepper in a small bowl. Mix them together. The fish fillets should be rubbed on both sides with the mixture. Cook the fish on the grill or in a pan for three to four minutes on each side, or until it's fully cooked and is easy to flake with a fork. Warm the tortillas up for about 30 seconds on each side on the grill or in a dry skillet while the fish is cooking. Cut up an orange, add red onion, jalapeo, cilantro, lime juice, and salt to a medium-sized bowl. This is how you make orange salsa. To make the tacos, put some cooked fish on each tortilla and then add some shredded cabbage, avocado slices, and orange salsa. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 8 minutes

There’s something about a spice blend that feels like a secret weapon in the kitchen. For me, that secret is this shawarma seasoning recipe. It’s not just for Middle Eastern wraps or grilled chicken it’s the little jar I reach for almost daily.

When I shake it into a bowl of roasted chickpeas, sprinkle it over vegetables, or rub it onto chicken thighs, I’m not just adding flavor. I’m adding comfort, memory, and that oh wow reaction I live for when my kids take their first bite.

So let’s talk about why this seasoning is worth making, why it’s better than anything store-bought, and how you can use it far beyond shawarma night.

Why Homemade Seasoning Wins Every Time

We all know store blends: convenient, dusty, and sometimes bland. They’re often padded with too much salt or sugar. This homemade shawarma seasoning recipe flips that script. You choose the quality, the ratios, and the boldness.

It’s fresher. It’s flexible. And it saves you from the disappointment of opening a jar that smells like nothing.

👉 Don’t miss the full guide here: Full Recipe

What Makes Shawarma Seasoning Special

It’s the balance of warming and earthy spices that makes shawarma stand out. Here are the stars:

Garlic powder for savory depth.

Allspice and cardamom for that signature warmth.

Cinnamon and nutmeg for subtle sweetness.

Cloves for intensity.

Chili powder for a gentle kick.

Black pepper and oregano for grounding earthiness.

That harmony transforms simple chicken into shawarma wraps, beef into rich bowls, or chickpeas into crispy, craveable snacks.

Beyond the Wrap

The best part about this shawarma seasoning recipe? It doesn’t stop at shawarma.

Toss cauliflower with olive oil and this blend before roasting.

Mix a spoonful into yogurt for an instant dip.

Season salmon before grilling.

Sprinkle it over a grain bowl to wake it up.

When my pantry feels uninspired, this little jar always saves the day.

👉 Try it in my marry me chickpeas or even stir it into a green sauce burrito.

Making It Your Own

Recipes aren’t rules; they’re starting points. That’s the joy of a blend like this:

Want more heat? Add cayenne.

Watching sodium? Skip the salt and season later.

Love smoky flavors? Swap chili powder for smoked paprika.

Every tweak makes it yours, and it’s still the same comforting shawarma seasoning recipe at its core.

Why It Belongs in Every Meal

Cooking at home isn’t always glamorous. Some nights, it’s just about getting food on the table. But having this jar changes things. It turns “plain chicken” into a dish worth gathering around. It makes vegetables exciting. It takes a weeknight and makes it feel like something special.

And on Tumblr, where food isn’t just food but a mood, this spice blend deserves a spot on your feed and in your kitchen.

Final Thoughts

This shawarma seasoning recipe is proof that big impact doesn’t require complicated steps. It’s just a handful of spices, but together they tell a story one of warmth, connection, and meals that stick in your memory.

So mix up a batch, stash it in your pantry, and see how many times you find yourself reaching for it. Chances are, it’ll end up in almost every meal.