There is no singular shawarma blend that exists, but here's my own take on the spice, with a nuanced and sweetly smoky flavour profile (without the nitrates, refined sugars, or additive riddled table salts). You can adjust it according to your preferences!
Combine all ingredients in a mason jar or other glass container. Stir or cover the jar with a lid and shake to thoroughly combine. Store in a cool, dry place.
Notes
As with most spices, this tastes better the fresher it is, so try not to let it sit in storage for too long (it probably won’t be hard to as it’s so delicious). 6 month air tight storage in the pantry or a cool, dark place is recommended. If you're in a humid climate, you can store it in the fridge.
Toasting releases incredible dimensions of taste, so experiment with gently heating whole versions of the spices on a pan for about 5 minutes on medium low or until fragrant before adding them to a spice grinder, then using it in your favourite recipes.
As healing and nourishing as grass fed, pasture raised red meat can otherwise be, burning meat can produce carcinogenic amines like benzopyrene so opt for cooking meat in soups/stews, or lightly enough to avoid burning, avoid the charring that creates the highest concentration of these compounds, and marinate with protective antioxidant herbs and spices like shawarma! Ancestors knew what they were doing!
This spice goes particularly well with recipes using sweeter ingredients such as raw local honey, dates or maple syrup, or acidic flavours like lemon, grass fed kefir, or apple cider vinegar (such as in a tahini).