Shawarma is a typical Middle Eastern street food that’s sold on street corner kiosks, fast food joints, and restaurants in Middle Eastern countries and beyond.
It’s sort of similar to the Greek Gyro but is seasoned with different spices and allowed to marinate for at least a few hours. It’s usually cooked very much like the Turkish Doner Kebab which is a cone of mixed meats (beef, lamb, and chicken) cooked on a vertical spit. Typically it’s served as a Shawarma Sandwich which is pita bread stuffed with shaved meat, tahini sauce, and fresh and pickled veggies. It can also be served as a plate with rice, salad, hummus, and pita bread.
Today most Middle Eastern restaurants and fast food places serve specific shawarma meats such as beef or chicken shawarma in a sandwich or as a plate. Needless to say both are very popular in our family!
But the real secret to Shawarma isn’t the meat or the way it’s cooked. The secret lies in the spices used. You can make shawarma in your oven, grill, and even in your Instant Pot. In fact I always make it in my Instant Pot! I’m working on an article to share how to make Beef Shawarma in an Instant Pot; but before I can make any type of shawarma using any method I have to season the meat!
I’m actually a big believer in spice rubs. I make all sorts of rubs for different things such as my Basic BBQ Chicken Rub. I mean sauces are great for adding flavor to meat after it’s cooked, but what really gives meat great flavor are rubs and marinades. So if you want to make homemade shawarma that tastes like you ordered it from a Middle Eastern restaurant you’ll need this Shawarma Spice Mix.
I usually mix up a large batch; large meaning enough mix to fill a quart sized Mason Jar. I store my Shawarma Spice Mix in a sealed jar in my pantry, it stays fresh for about 3 months, assuming you don’t use it all before then! The spice mix can be used for beef or chicken shawarma and can even be added to other recipes when you’re wanting to add a touch of exotic flavorings.
To use the mix as a marinade for shawarma I use a teaspoon of mix per pound of meat. Combine the mix with about 2 tablespoons of olive oil, 1 tablespoon of Apple Cider Vinegar, and a pinch of salt then massage it on to the meat. Place the meat in a ziplock bag and marinate in the refrigerator for at least 6 hours but no longer than 24 hours.
So scroll down for the Shawarma Spice Mix recipe!
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