Shawarma Seasoning
updated 06/07/2025
Lorraine likes Shawarma seasoning, which we purchase as Neomonde and Sassool, both Mediterranean restaurant/deli’s in Raleigh and Cary, respectively. We use it in a variety of meats, including pressured cooked stew beef, tacos, meatloaf, hamburgs, etc.
We ran out a few weeks ago, so I decided to try making it. I started by researching recipes, narrowing the search to two that I liked best. I’m using these as a starting point, and will adjust the blend over successive batches.
Shawarma Seasoning
This is an ongoing experiment. Recipes #1 and #2 are the recipes I liked best. Batch #1 is the first batch I made, and Batch #2 is what I’ll make when we run out of #1.
The amounts are in teaspoons.
This page will be updated with each successive batch.
| Spice | Recipe #1 | Recipe #2 | Batch #1 | Batch #2 |
|---|---|---|---|---|
| cayenne pepper | 1/2 | 1/2 | 1/4 | 1/2 |
| cinnamon, ground | — | 1/2 | 1/2 | 1 |
| cloves, ground | 1/2 | 1 | 3/4 | 1/2 |
| coriander, ground | 3/4 | 1 | 1 | 1 |
| cumin, ground | 3/4 | 1 | 1 | 1 |
| garlic, granulated | 3/4 | — | 1 | 1 |
| paprika, sweet | 3/4 | 1 | 1 | 1 |
| turmeric, ground | 3/4 | 1 | 1 | 1 |
| Total teaspoons: | 4-3/4 | 6 | 6-1/2 | 7 |
Batch #1: The cloves was a bit too prominent for my taste. It’s one of those spices that goes from “needs more” to “too much” very quickly.
Batch #2: I decided to bump up the cayenne cinnamon a bit I don’t want it hot, but a bit of cayenne accents the other flavors. I’m considering adding 1/2 tsp cardamom.