Southwest Shawarma

Experience the bold, smoky flavors of the Middle East with this unique seasoning blend. Perfect for enhancing grilled meats, roasted vegetables, or adding extra flavor to shawarma-style wraps and bowls.

What are the ingredients?

Coriander Seed, Allspice, Cumin, Kosher Salt, Cinnamon, Ginger, Turmeric, Sumac, Roasted Garlic, Smoked Paprika, Aleppo Chili Flakes, Green Cardamom, Black Pepper

What can I use it for?

Shawarma Wraps or Bowls

Marinate chicken, beef, lamb or even tofu in olive oil, lemon juice and a generous amount of Southwest Shawarma seasoning. Grill or roast until cooked through and serve in warm pita wraps or on top of rice bowls with your favorite toppings.

Roasted or Grilled Vegetables

Toss vegetables like cauliflower, sweet potato, zucchini, onions or bell peppers with olive oil and Southwest Shawarma seasoning before roasting or grilling for a flavorful side dish or vegetarian main.

Southwestern Stews and Chilis

Add a tablespoon or two of the spice blend to your favorite chili or stew recipe for an extra kick of flavor that complements the smoky, spicy profile.

Dips and Spreads

Stir into hummus, yogurt dips, or even guacamole for a zesty twist. The spice blend adds depth and a unique Southwest-meets-Middle East flavor to all kinds of dips.

Dry Rub for Meats

Use as a dry rub for chicken, beef or lamb before grilling, roasting or smoking. The warm spices and smoky notes pair perfectly with all kinds of proteins

How long will my Southwest Shawarma spice blend last?

When stored in an airtight container in a cool, dry place, the spice blend should stay flavorful for 1-2 years. For optimal flavor, use within 6 months to a year.

What wines pair well with Southwest Shawarma?

Several wines pair well with the spicy, aromatic flavors of Southwest Shawarma. For white wines, off-dry Riesling, Gewürztraminer, and Albariño are recommended for their acidity, fruitiness and ability to complement the complex spices. Rosé and sparkling wines also work well due to their refreshing acidity and fruit-forward profiles. For reds, Syrah/Shiraz is a popular choice for its bold, peppery notes that can stand up to the robust spices, while Grenache and Zinfandel offer a balance of fruit and spice. The key is to choose wines with enough character to match the intensity of the dish, while avoiding overly tannic or high-alcohol options that can clash with the spicy flavors.