I married Greek chicken from EveryPlate with Turkish Seasoning plus shawarma and Cajun spices to create a hybrid recipe that hides a secret twist you won’t expect.
I cant stop thinking about my latest spice play. I tried shawarma, Turkish and Cajun blends, and the Turkish one actually blew me away.
I tossed ground cumin and a bit of sumac onto EveryPlate’s Greek chicken and, no joke, it changed everything. It’s not about being precise, its about that messy, curious moment when a smell hits you and you know you found something worth saving.
If you like bold flavors that make you want to keep tweaking, this is for you. I even labeled a jar Turkish Spice Blend Recipe and now I grab it on repeat.
Ingredients
- Cumin: Earthy, warm seed; adds depth, aids digestion, small protein and fiber boost.
- Paprika: Sweet or smoked; gives color and mild sweetness, low calories, vitamin A.
- Garlic powder: Pungent, savory; adds umami and heart healthy compounds, tiny protein amount.
- Turmeric: Warm, bitter; anti inflammatory curcumin, adds earthy color, low calories.
- Sumac: Tangy, lemony; brightens dishes, adds vitamin C trace, low sugar.
- Cayenne: Fiery heat; boosts metabolism slightly, tiny vitamins, use sparingly for spice.
- Coriander: Citrusy seed flavor; adds freshness, small fiber and mineral content, gentle aroma.
- Oregano: Herbaceous, slightly bitter; rich in antioxidants, pairs well with tomato, savory boost.
- Cinnamon: Warm sweet spice; adds sweetness without sugar, antioxidants, aids blood sugar control.
Ingredient Quantities
- Shawarma spice blend
- 2 tbsp ground cumin
- 1 1/2 tbsp ground coriander
- 1 tbsp sweet paprika
- 1 tbsp garlic powder
- 1 tsp ground turmeric
- 1 tsp ground allspice
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1/4 tsp cayenne pepper (adjust to taste)
- 1 tsp kosher salt
- 1/2 tsp black pepper
- Turkish spice blend
- 2 tbsp sweet paprika
- 1 tbsp ground cumin
- 1 tbsp dried oregano, crumbled
- 1 tsp sumac
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp ground coriander
- 1/2 tsp Aleppo pepper or crushed red pepper flakes
- 1 tsp kosher salt
- 1/2 tsp black pepper
- Cajun spice blend
- 2 tbsp paprika (sweet or smoked)
- 1 tbsp kosher salt
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp dried oregano
- 1 tbsp dried thyme
- 1 tbsp black pepper
- 2 tsp cayenne pepper
- 1 tsp white pepper (optional)
How to Make this
1. Gather everything: three small bowls, three clean airtight jars with lids, measuring spoons, a whisk or fork, and labels or masking tape so you don’t forget which is which.
2. Make the Shawarma blend: in a bowl measure and stir together 2 tbsp ground cumin, 1 1/2 tbsp ground coriander, 1 tbsp sweet paprika, 1 tbsp garlic powder, 1 tsp ground turmeric, 1 tsp ground allspice, 1/2 tsp ground cinnamon, 1/2 tsp ground cardamom, 1/4 tsp cayenne pepper (or more/less to taste), 1 tsp kosher salt and 1/2 tsp black pepper until totally even.
3. Make the Turkish blend: in a clean bowl combine 2 tbsp sweet paprika, 1 tbsp ground cumin, 1 tbsp dried oregano (crumble it with your fingers), 1 tsp sumac, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp ground coriander, 1/2 tsp Aleppo pepper or crushed red pepper flakes, 1 tsp kosher salt and 1/2 tsp black pepper. I used this on EveryPlate Greek chicken and it was great, just saying.
4. Make the Cajun blend: mix 2 tbsp paprika (sweet or smoked depending on how smoky you want it), 1 tbsp kosher salt, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp dried oregano, 1 tbsp dried thyme, 1 tbsp black pepper, 2 tsp cayenne pepper (cut back if you dont like heat) and 1 tsp white pepper if you have it and want that extra bite.
5. Transfer each mixture into its jar using a small funnel or a folded piece of paper to make a chute, pack lightly, screw the lid on tight and label the top or side with name and date.
6. Quick taste and tweak: taste a tiny pinch from each (remember salt and heat taste stronger straight) and adjust cayenne, Aleppo or salt if needed. If you want it milder cut the cayenne by half, if you want smokier swap sweet paprika for smoked.
7. Use and blooming tip: to get bigger flavor when cooking, sprinkle the spice on meat or veg and let sit 15 to 30 minutes, or briefly bloom 1 to 2 teaspoons in a hot skillet with a splash of oil for 20 to 60 seconds before adding other ingredients — it wakes up the aromatics.
8. How much to use: for chicken or pork use about 1 to 2 tsp per pound as a rub, 1 tbsp per pound for stronger marinades, a pinch or two on roasted veg or fries is perfect. Start small, taste, then add more.
9. Storage and shelf life: keep jars in a cool dark cupboard away from heat and sunlight; label with date. Best flavor within 6 months, still ok up to about 12 months but the fresher the better.
Equipment Needed
1. Three small mixing bowls one for each blend
2. Measuring spoons set (tbsp and tsp) they keep the ratios exact
3. Whisk or fork for stirring and breaking up clumps
4. Small funnel or a folded piece of paper to make a chute
5. Three clean airtight jars with lids for storage
6. Labels or masking tape plus a marker so you dont forget which is which
7. Small spoon or spatula to transfer and lightly pack the spices
8. A tiny tasting spoon or clean fingertip for quick taste-and-tweak checks
FAQ
DIY Spice Blends Recipe Substitutions and Variations
- Ground cumin
- Ground coriander, 1:1, mellower and more citrusy — works well if you want a brighter note
- Caraway seeds, toasted and ground, 1:1, similar earthy warmth and a hint of anise
- Garam masala, start with half the amount, adds warm complex spices not just cumin flavor
- Chili powder, 1:1, brings cumin-like depth but will add chili heat and other spices
- Sweet paprika
- Smoked paprika, 1:1, same color but smokier flavor
- Ancho chile powder, 1:1, mild, sweet and slightly fruity instead of plain sweet
- Kashmiri chili powder, 1:1, bright red color and gentle heat
- Sweet red bell pepper powder (dried and ground), 1:1, milder and fresher tasting
- Sumac
- Lemon zest, 1:1 by volume, fresh citrusy tang but use immediately for best flavor
- Lemon juice, use about half the volume and add to wet mixes, not dry rubs
- Citric acid, start with 1/4 to 1/2 tsp per tsp sumac, very sour so go slow
- Pomegranate molasses, use half the amount and cut back any other sweet/sour ingredients
- Cayenne pepper
- Crushed red pepper flakes, use 1/2 to 1:1 depending on desired heat and texture
- Hot paprika, 1:1, milder but adds color and a smoky or sweet note depending on type
- Chili powder, 1:1, contains other spices so flavor shifts slightly
- Fresh chopped chiles or hot sauce, adjust to taste and remember you add moisture
Pro Tips
– Bloom the spices first. Heat a teaspoon or two of oil in a skillet, add the spice for 20 to 60 seconds until fragrant, then add your meat or veg. It wakes up the aromatics and makes a huge difference, just dont let them burn or it turns bitter.
– Taste small and tweak. A tiny pinch straight from the jar tastes much stronger than when cooked, so taste carefully and cut the cayenne or salt back before you mix big batches. If you want smoky, swap sweet paprika for smoked, if you want milder, halve the hot pepper.
– Transfer and label like a pro. Use a small funnel or a folded piece of paper to pour into jars, pack lightly so it doesnt clump, screw lids tight and write the name and date on the lid or side. Keep the jars in a cool dark cupboard and try to use within six months for best flavor.
– Let rubs rest on the meat. Sprinkle spices onto chicken, pork or lamb and let them sit 15 to 30 minutes before cooking, or for a deeper hit use a tablespoon per pound in a marinade and let it sit longer. Also great on roasted veg or fries, just start light and add more after tasting.
DIY Spice Blends Recipe
My favorite DIY Spice Blends Recipe
Equipment Needed:
1. Three small mixing bowls one for each blend
2. Measuring spoons set (tbsp and tsp) they keep the ratios exact
3. Whisk or fork for stirring and breaking up clumps
4. Small funnel or a folded piece of paper to make a chute
5. Three clean airtight jars with lids for storage
6. Labels or masking tape plus a marker so you dont forget which is which
7. Small spoon or spatula to transfer and lightly pack the spices
8. A tiny tasting spoon or clean fingertip for quick taste-and-tweak checks
Ingredients:
- Shawarma spice blend
- 2 tbsp ground cumin
- 1 1/2 tbsp ground coriander
- 1 tbsp sweet paprika
- 1 tbsp garlic powder
- 1 tsp ground turmeric
- 1 tsp ground allspice
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1/4 tsp cayenne pepper (adjust to taste)
- 1 tsp kosher salt
- 1/2 tsp black pepper
- Turkish spice blend
- 2 tbsp sweet paprika
- 1 tbsp ground cumin
- 1 tbsp dried oregano, crumbled
- 1 tsp sumac
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp ground coriander
- 1/2 tsp Aleppo pepper or crushed red pepper flakes
- 1 tsp kosher salt
- 1/2 tsp black pepper
- Cajun spice blend
- 2 tbsp paprika (sweet or smoked)
- 1 tbsp kosher salt
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp dried oregano
- 1 tbsp dried thyme
- 1 tbsp black pepper
- 2 tsp cayenne pepper
- 1 tsp white pepper (optional)
Instructions:
1. Gather everything: three small bowls, three clean airtight jars with lids, measuring spoons, a whisk or fork, and labels or masking tape so you don’t forget which is which.
2. Make the Shawarma blend: in a bowl measure and stir together 2 tbsp ground cumin, 1 1/2 tbsp ground coriander, 1 tbsp sweet paprika, 1 tbsp garlic powder, 1 tsp ground turmeric, 1 tsp ground allspice, 1/2 tsp ground cinnamon, 1/2 tsp ground cardamom, 1/4 tsp cayenne pepper (or more/less to taste), 1 tsp kosher salt and 1/2 tsp black pepper until totally even.
3. Make the Turkish blend: in a clean bowl combine 2 tbsp sweet paprika, 1 tbsp ground cumin, 1 tbsp dried oregano (crumble it with your fingers), 1 tsp sumac, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp ground coriander, 1/2 tsp Aleppo pepper or crushed red pepper flakes, 1 tsp kosher salt and 1/2 tsp black pepper. I used this on EveryPlate Greek chicken and it was great, just saying.
4. Make the Cajun blend: mix 2 tbsp paprika (sweet or smoked depending on how smoky you want it), 1 tbsp kosher salt, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp dried oregano, 1 tbsp dried thyme, 1 tbsp black pepper, 2 tsp cayenne pepper (cut back if you dont like heat) and 1 tsp white pepper if you have it and want that extra bite.
5. Transfer each mixture into its jar using a small funnel or a folded piece of paper to make a chute, pack lightly, screw the lid on tight and label the top or side with name and date.
6. Quick taste and tweak: taste a tiny pinch from each (remember salt and heat taste stronger straight) and adjust cayenne, Aleppo or salt if needed. If you want it milder cut the cayenne by half, if you want smokier swap sweet paprika for smoked.
7. Use and blooming tip: to get bigger flavor when cooking, sprinkle the spice on meat or veg and let sit 15 to 30 minutes, or briefly bloom 1 to 2 teaspoons in a hot skillet with a splash of oil for 20 to 60 seconds before adding other ingredients — it wakes up the aromatics.
8. How much to use: for chicken or pork use about 1 to 2 tsp per pound as a rub, 1 tbsp per pound for stronger marinades, a pinch or two on roasted veg or fries is perfect. Start small, taste, then add more.
9. Storage and shelf life: keep jars in a cool dark cupboard away from heat and sunlight; label with date. Best flavor within 6 months, still ok up to about 12 months but the fresher the better.
