Vegan Shawarma Marinade
This marinade is the kind of thing that transforms a weeknight dinner into something that feels genuinely special. Cumin, smoked paprika, coriander, turmeric, cinnamon, and cardamom come together in one bowl to create that warm, layered spice profile that makes shawarma so craveable — and every single ingredient here is completely plant-based. Fresh lemon juice and minced garlic cut through the olive oil to keep things bright and punchy, while a pinch of cayenne adds heat if you want it. It works beautifully on cauliflower florets, chickpeas, tofu, or tempeh, so you can use whatever you have on hand and still get incredible results. Just whisk everything together and toss your protein or veg until evenly coated before roasting or grilling. The marinade keeps in the fridge for up to five days, which means you can make a batch on Sunday and have bold, satisfying meals ready to go all week. Serves four, and honestly, it might become a permanent fixture in your rotation.
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Learn more →Ingredients
4 servings
- ¼ cup olive oil
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 4 cloves garlic, finely minced or pressed
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1 tsp ground coriander
- ½ tsp ground turmeric
- ½ tsp ground cinnamon
- ½ tsp ground black pepper
- ¼ tsp ground cardamom
- ¼ tsp cayenne pepper (optional)
- 1 tsp salt
Instructions
- 1
Combine the olive oil, lemon juice, garlic, cumin, smoked paprika, coriander, turmeric, cinnamon, black pepper, cardamom, cayenne (if using), and salt in a small bowl.
- 2
Whisk until the spices are fully dissolved into the oil and the marinade is uniform in color with no dry pockets of spice.
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