Homemade Chicken Shawarma Spice Blend

This Chicken Shawarma Seasoning is a brighter, lighter spice blend tailored specifically for chicken. It highlights warm cumin and smoky paprika balanced with savory garlic and onion, rather than the deeper, earthier spices often used for beef. The result is a bold, authentic shawarma flavor that enhances chicken without overwhelming its naturally mild taste. Mix a batch and store it in your pantry for quick, restaurant-style seasoning anytime you need a flavorful protein option.

several different spices separated in a bowl with a spoon

Bring the authentic flavor of shawarma to your kitchen!

If you love the savory, spiced taste of shawarma but want an easy way to recreate it at home, this Chicken Shawarma Seasoning is made to deliver those flavors with minimal fuss. It is designed to complement chicken’s lighter profile—use it as a dry rub or turn it into a quick marinade for juicy, flavorful results.

Store this seasoning in an airtight container and it will keep for months, making it ideal for quick weeknight dinners, meal prep, or adding depth to salads, grain bowls, or wraps. Below you’ll find practical ways to use it, the full ingredient list, and simple instructions for preparing and storing this versatile spice blend.

various spices in plastic containers on a white wood table

The photo above shows the spices you’ll need for this recipe, which provides a helpful visual for shopping. The full ingredient list with measurements is in the recipe card below.

chicken shawarma tacos topped with garlic sauce on a plate

Ways to use it

As a dry rub: Use about two tablespoons of seasoning per pound of chicken. This works well on both breasts and thighs. Pat the chicken dry, rub the seasoning evenly over the surface, and cook according to your preferred method.

Air frying chicken breasts: For boneless, skinless chicken breasts, season and air fry at 400°F for about 10 minutes, flipping halfway, until the internal temperature reaches 165°F. Times vary by air fryer and thickness—use a thermometer for best results.

Oven-roasted chicken breasts: Roast seasoned breasts at 425°F for around 15 minutes, or until fully cooked. Let rest a few minutes before slicing to keep the chicken moist.

Grilling chicken breasts or thighs: Grill chicken breasts for about 5 minutes per side over medium-high heat. For boneless, skinless thighs, grill 5–6 minutes per side. Adjust time for bone-in pieces and thickness.

Air frying thighs: Boneless, skinless thighs can be air fried at 400°F for about 6 minutes per side. Check that the juices run clear or use a thermometer for 165°F internal temperature.

To make a simple chicken shawarma marinade: Mix 3 tablespoons olive oil, 2 tablespoons fresh lemon juice, and 4 tablespoons of this chicken shawarma seasoning. Add 2 pounds of chicken (breasts or thighs), ensuring the meat is fully coated. Marinate at least 30 minutes, or up to 8 hours for deeper flavor. Cook as directed above.

My favorite way to use this blend is in tacos, wraps, or bowls: marinate the chicken, cook it quickly, and serve with garlic sauce, pickled vegetables, fresh herbs, and warm flatbread or tortillas for a fast, satisfying meal. It’s also excellent sprinkled on roasted vegetables or mixed into grain salads to add bright, savory warmth.

shawarma seasoning mixed up in a bowl with a spoon

Chicken Shawarma Seasoning

A lighter, brighter spice mix designed for chicken: warm cumin and paprika paired with garlic and onion for authentic shawarma flavor that complements rather than overpowers.

Yield: 6 tablespoons

Prep Time: 5 minutes

Total Time: 5 minutes

Author:Whitney Bond

Ingredients

4 teaspoons garlic powder
4 teaspoons ground cumin
4 teaspoons ground coriander
2 teaspoons paprika
2 teaspoons salt
1 teaspoon turmeric
1 teaspoon ground cinnamon
½ teaspoon cayenne pepper, optional, for spice

Instructions

Combine all ingredients in a small bowl and whisk until evenly blended. Transfer the seasoning to an airtight container and store in a cool, dark place for up to six months for best flavor.

Notes

Adjust the heat: To make the seasoning spicier, increase the cayenne to between ½ and 1 teaspoon, depending on your preference.
Usage recommendation: Use 2 tablespoons of seasoning per pound of chicken for a well-seasoned result.
Make a larger batch: Double the recipe to yield about 12 tablespoons (approximately 6 ounces), which is handy if you use the blend often.
Serving ideas: This seasoning shines in tacos, bowls, wraps, and salads. Pair with garlic sauce, tahini, pickled vegetables, fresh herbs, or yogurt-based sauces for a complete shawarma-style dish.

Nutrition Facts

Calories 20kcal (1%)
Carbohydrates 4g (1%)
Protein 1g (2%)
Fat 1g (2%)
Sodium 780mg (33%)
Potassium 93mg (3%)
Fiber 1g (4%)
Sugar 0.2g
Vitamin A 416mg (8%)
Vitamin C 1mg (1%)
Calcium 30mg (3%)
Iron 2mg (11%)

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More homemade spice blends

Homemade spice blends are one of the simplest ways to add consistent, bold flavor to everyday meals. If you enjoy making your own seasonings, try experimenting with blends for chili, fajitas, Italian dishes, or slow-cooked meats to build a small library of go-to mixes that make weeknight cooking effortless.