Shawarma Spice

also called shawarma seasoning · shawarma rub · shwarma spice · shawerma spice · chawarma spice · doner spice · döner spice · gyro seasoning · seven spice · baharat

The table

2 Tbs(12 g)coriander seedtoast whole spices 3 mingrind finestir in the ground spicescool 10 min, then jar
2 Tbs(12 g)cumin seed
1 Tbs(7 g)black peppercorns
2 tsp(5 g)allspice berries
8(cracked)green cardamom pods
6whole cloves
1(broken up)cinnamon stick
1 Tbs(7 g)ground sumac
1 Tbs(7 g)sweet paprika
1 tsp(3 g)ground turmeric
1/2 tspcayenne
1 Tbs(15 g)kosher salt
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.14 things to get out.

Pans and tools

1toast whole spices 3 min

2grind fine

goes in with what step 1 made

3stir in the ground spices

goes in with what step 2 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 13 mintwo waits that overlap count once
Needs you
3 minof the steps that give a time

2 of the 4 steps never say how long they take, so both numbers are floors. The recipe itself says 20 min.

  1. toast whole spices 3 min

    3 minneeds youfrom the start

  2. grind fine

    not timed3 min in

  3. stir in the ground spices

    not timed3 min in

  4. cool 10 min, then jar

    10 minwalk away3 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them.

You'll need skillet · spice grinder

Goes with

See how it is written
>> title: Shawarma Spice
>> category: Spice Blends & Marinades
>> tags: spice blend, middle eastern, sumac, allspice, toasting
>> counters: Shawarma Counter
>> aka: shawarma seasoning, shawarma rub, shwarma spice, shawerma spice, chawarma spice, doner spice, döner spice, gyro seasoning, seven spice, baharat
>> pairs-with: zaatar, dukkah
>> servings: 16
>> time: 20 min
>> step.1: toast whole spices 3 min
>> step.2: grind fine
>> step.3: stir in the ground spices
>> step.4: cool 10 min, then jar

Toast @coriander seed{2%Tbs}(12 g), @cumin seed{2%Tbs}(12 g), @black peppercorns{1%Tbs}(7 g), @allspice berries{2%tsp}(5 g), @green cardamom pods{8}(cracked) and @whole cloves{6} in a dry #skillet{} over medium heat ~toast{3%min}, shaking the pan the whole time, until the cumin darkens a shade and you can smell it across the room. This is the blend under the stack, and it is the reason a home shawarma tastes almost right and not right — every shop has one, none of them writes it down, and it has no cookbook name to look up.

Grind @&(~1)toasted spices{} with @cinnamon stick{1}(broken up) in a #spice grinder{} until nothing grits between your fingers.

Stir @ground sumac{1%Tbs}(7 g), @sweet paprika{1%Tbs}(7 g), @ground turmeric{1%tsp}(3 g), @cayenne{1/2%tsp} and @kosher salt{1%Tbs}(15 g) into @&(~1)ground spice{}. The sumac goes in after the heat and never into the pan — toasted sumac loses the sourness that is the only reason it is in here.

Cool @&(~1)blend{} ~cool{10%min} on the counter before it goes into a jar, or the trapped steam cakes it solid. It holds its edge about three months.