Shawarma Spice Guide

There is no single official shawarma spice blend — every family and shop has its own. But most blends are built on the same core.

The core spices

• Cumin — earthy and warm; the backbone of most blends.
• Paprika — color and gentle sweetness.
• Coriander — citrusy and bright.
• Turmeric — golden color, especially for chicken.
• Black pepper — heat and bite.

The warm spices

Small amounts of cinnamon, allspice, cardamom and cloves give shawarma its signature fragrant depth. Use a light hand — they are strong. Many Lebanese cooks use a ready-made seven-spice blend (baharat) for this layer.

Tips

• Toast whole spices briefly in a dry pan, then grind, for the most aroma.
• Chicken loves turmeric and a little yogurt; beef and lamb suit more cinnamon, cardamom and cloves.
• Always add acid — lemon juice or vinegar — to brighten the marinade.