This shoarma kruiden blend captures the warm, paprika-forward flavor of Dutch shoarma shops—perfect for keeping on hand so you can quickly season meat for broodje shoarma, wraps, and grilled dishes whenever the craving hits.
Ingredients
Paprika Base
- 2 tbsp paprika
- 2 tsp garlic powder
- 2 tsp onion powder
Warm, Savory Spices
- 2 tsp ground coriander
- 1½ tsp ground cumin
- 1 tsp ground ginger
- ½ tsp ground cinnamon
- ½ tsp ground black pepper
- ¼ tsp ground nutmeg
- ⅛ tsp ground mace
- ⅛ tsp ground cloves
Color & Heat
- ½ tsp turmeric
- ¼ tsp cayenne pepper (adjust to taste)
Optional (Authentic for Some Shops)
- ⅛ tsp ground fennel
Directions
Prepare the Spice Mix
In a small bowl, combine the paprika, garlic powder, onion powder, coriander, cumin, ginger, cinnamon, black pepper, nutmeg, mace, cloves, turmeric, cayenne, and fennel (if using). Mix thoroughly until the spices are evenly blended.
Transfer the shoarma kruiden to an airtight jar or spice container. Label and store in a cool, dark cupboard.
For general use, plan on about 1 tbsp shoarma kruiden per 1 lb (450 g) meat, adjusting to taste.
Notes
Preparation
- This blend is intentionally prepared without salt, since many Dutch shoarma shops season the meat separately. Salt your meat to taste before or during cooking.
- For the most vibrant flavor, use fresh spices and replace the mix every 6 months or so; older spices are still safe but lose potency over time.
- If your spices are coarse or slightly clumpy, you can pulse the finished blend a few times in a spice grinder to create a finer, more uniform texture.
- Because this mix is quite aromatic, store it in a well-sealed container away from light and heat to preserve its Dutch shoarma character.
Serving Suggestions
- Use about 1 tbsp shoarma kruiden per 1 lb (450 g) thinly sliced chicken thigh, pork shoulder, turkey, or lamb for classic Dutch-style shoarma.
- For a dry-style preparation common in shoarma shops, toss the seasoned meat with 1–2 tbsp neutral oil and cook in a hot skillet or on a griddle until browned and lightly crisp at the edges.
- For a simple wet marinade, combine 1 tbsp shoarma kruiden with 1 tbsp oil or plain yogurt and 1 tsp lemon juice per 1 lb (450 g) meat. Marinate 1–12 hours before cooking.
- Serve the cooked meat in warm pita or Turkish bread as a broodje shoarma, with shredded lettuce, tomato, onion, and Dutch-style garlic sauce (knoflooksaus).
- This blend also works well for sheet-pan dinners, grilled skewers, or roasted vegetables for a Dutch shoarma-inspired twist.
Variations
- Sweeter Dutch-Snackbar Style: Add 1 tsp sugar to the full batch of shoarma kruiden. The sugar will lightly caramelize on the griddle and echo the slightly sweeter flavor of some late-night shoarma shops.
- Spicier (Rotterdam-Lean): Increase the cayenne to ½–¾ tsp for a more assertive heat while still keeping the overall Dutch flavor profile.
- Warmer Dutch-Indo Aroma: For a slightly richer, Amsterdam-leaning warmth, increase the ginger to 1½ tsp and the mace to ¼ tsp, keeping the other spices the same.
- Salted Convenience Blend: If you prefer an all-in-one seasoning, you can add 1 tbsp table salt to the full batch. When using this salted version, reduce or omit any additional salt added directly to the meat.
Make-Ahead & Storage
- Prepare a double or triple batch and store it in a tightly sealed jar so you always have shoarma kruiden ready for quick meals.
- For best flavor, use within about 6 months; the blend will remain safe beyond that, but the aromatics will gradually lose intensity.
- If you live in a hot climate, you can store the jar in the refrigerator or freezer to help preserve the essential oils in the spices.
- Always use a clean, dry measuring spoon when scooping from the jar to prevent moisture from clumping the spices.