What is shawarma spice mix?
Shawarma spice mix is the seasoning that gives thin slices of meat or chicken stacked on a vertical spit their famous warm, tangy flavour. Shawarma was born in the Levant from the Ottoman döner technique, but it was the Levantine blend that gave it its identity: warm spices close to seven spices, with cardamom, vinegar and lemon. From Damascus, Aleppo and Beirut it spread to Egypt, where beef shawarma with tahini is a favourite, to Iraq, where it is served as guss in hot bread, and to the Gulf, where chicken shawarma with garlic sauce is the number one evening meal. Beef and chicken call for different blends with different aromatic balances, which is why a knowledgeable spice merchant sells them separately.
Composition and the role of each ingredient
Beef shawarma mix rests on allspice, black pepper, cinnamon, cloves, cardamom and nutmeg, with coriander and cumin for smoothness, paprika for colour and a touch of dried ginger. Chicken shawarma mix is lighter and brighter, built on turmeric, paprika, coriander, cardamom and dried garlic with a little cinnamon and white pepper, and usually includes citric acid or sumac to echo the lemon and vinegar of the marinade. The hot version adds ground chilli, Aleppo pepper and extra ginger. In every case the warm spices remain the backbone, while salt and acid are optional depending on the product.
| Variant | Character | Best use |
|---|---|---|
| Beef Shawarma Spice Mix | Warm and rich in allspice, cinnamon and cardamom | Beef and lamb on the spit or in the pan |
| Chicken Shawarma Spice Mix | Bright with turmeric, paprika, cardamom and garlic | Chicken breast and thigh, griddle shawarma |
| Hot Shawarma Spice Mix | Chilli and ginger over the warm base | Spicy beef or chicken shawarma, sandwiches |
How to recognise a good blend
A good blend releases cardamom, cinnamon and allspice the moment the pack is opened. The colour should be reddish brown for the beef mix and orange-yellow for the chicken mix, without any unnatural brightness suggesting artificial colouring. It should be ground from fresh whole spices rather than stale pre-ground stock, with a fine uniform grind that coats the slices evenly. Avoid blends in which salt, starch or milk powder make up most of the weight, and read the label: the Egyptian Standard and Codex labelling rules require every ingredient to be listed in descending order of weight. Ideal moisture lies between 7 and 10 percent; a caked or off-smelling blend is a sign of poor storage.
How to use it
- Cut one kilo of beef or chicken into thin slices about half a centimetre thick.
- Mix two tablespoons (about 20 g) of the blend with two tablespoons of white vinegar, the juice of one lemon, three tablespoons of oil, two tablespoons of yoghurt and a tablespoon of salt if the blend is salt-free.
- Work the marinade into the slices and refrigerate for 6 to 24 hours.
- Cook the slices in a very hot pan or on a griddle without extra oil until the edges brown, or stack them in a tray and roast at 220 °C.
- Serve in saj bread with garlic sauce (toum) for chicken or tahini and pickles for beef.
Other uses: season minced meat for shawarma pies, sprinkle over potato wedges, or make chicken shawarma rice for gatherings.
Storage and shelf life
Keep the blend in an airtight container in a cool dry place away from the stove, and close it immediately after use, since cardamom and cinnamon lose their fragrance quickly when exposed to air. The blend is at its best for one year from grinding.
The Sheikh Al-Attareen range
- Beef Shawarma Spice Mix
- Chicken Shawarma Spice Mix
- Hot Shawarma Spice Mix
We developed the three blends with shawarma restaurant owners in Damascus, Cairo and Baghdad, and grind them in our Mansoura factory from Guatemalan cardamom, cinnamon and allspice that are laboratory-tested for moisture, extraneous matter and microbial contamination. They are available in household and food-service packs in our Egyptian stores, our Baghdad, Erbil and Homs branches and through our online shop.
FAQ
Can I use the beef blend for chicken?
You can in a pinch, but the cinnamon and cloves will dominate the chicken; the chicken blend is designed to be lighter and more acidic.
What is the secret of tender restaurant shawarma?
A long marinade with vinegar and yoghurt, slicing the meat against the grain, and cooking at very high heat for a short time.
How many grams do I need per kilo?
About 20 g, or two tablespoons, rising to 25 g for those who like a strong flavour.
Is the hot blend very hot?
It is medium to hot, suited to Levantine and Iraqi tastes, and can be mixed with the classic blend to reduce the heat.