Used for marinating red meat, my shawarma spice mix is an earthy blend of allspice, cinnamon, cloves, and nutmeg, with tangy notes of ginger and sumac. You can use it as a dry rub or mix with olive oil, red wine vinegar, and lemon juice for a wet marinade. 
MAKES ½ CUP
1 tablespoon sea salt
1 tablespoon freshly ground black pepper
1 tablespoon ground allspice
1½ teaspoons ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground cardamom
½ teaspoon ground nutmeg
1½ teaspoons ground dried ginger
1½ tablespoons sumac spice (see here)
For this meat blend and my chicken blend that follows: In small mixing bowls, combine all the ingredients for each blend and stir thoroughly, using a fork to break up the small spice particles. Store the spice mixes in glass jars and tightly secure with a lid. For optimal freshness, always store spices in a cool, dry, dark area.
