This versatile Turkish seasoning blend is a tangy and delicious spice mixture that's easy to pull together.
It's the traditional blend used on chicken kabobs, but it also works for vegetables, fish, and beef.
Turkish cuisine is one of the world's most celebrated. Located at the crossroads between Western Asia, the Middle East, and Europe, Turkey offers a cuisine with a rich blend of variety, spices, and fresh ingredients.
Mint, cumin, cinnamon, sumac, and paprika (or other types of red pepper spices) are all commonly used in Turkish cuisine. You may also find allspice, mahlab, cloves, and cardamom in Turkish dishes (which you can feel free to add to this recipe as well).
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Ingredients
Here's what you'll need to make this wonderful Turkish seasoning mixture!
- Sweet Paprika - Paprika is a blend of crushed red bell peppers. I do not recommend substituting this with smoked paprika, because of the amount used the blend will be overwhelmingly smoky. If you want to incorporate smoked paprika, use it in addition to sweet paprika and use about ¼ the amount.
- Sea Salt - this brings out the flavor in the other spices and adds some seasoning. You can use kosher salt or table salt as well.
- Garlic Powder - an essential ingredient that adds allium flavor and deepens the flavor of the blend.
- Ground Sumac - this tangy, citrusy spice has a wonderful flavor and, if possible, should not be left out of this recipe - the flavor is really worth it!
- Ground Black Pepper - ground pepper adds a lovely, light amount of heat to the recipe.
- Dried Mint - this can sometimes be difficult to source (if you find it make sure it says spearmint, not peppermint). You can swap it for dried thyme if necessary.
- Ground Cumin - this warm, nutty spice adds a huge depth of flavor to this blend.
- Dried Oregano - specifically look for Mediterranean or Greek oregano, if possible. It's a different plant to Mexican oregano and will taste best in this blend.
- Ground Cinnamon - cinnamon may seem unusual in savory dishes, but in the Middle East and Turkish cuisine, it's very common to use it on chicken and meat. It adds a lovely richness to a seasoning mixture.
See the recipe card for quantities.
Instructions
Combine all the ingredients on a rimmed plate or mixing bowl.
Stir to combine and use immediately or store for up to 6 months.
More Homemade Spice Blends
How to Use Turkish Seasoning
- Turkish Chicken Kabobs - make these delicious grilled chicken skewers with this exact blend.
- Turkish Stuffed Eggplant (Karniyarik) - use these spices in place of the ones listed in the recipe card.
- Turkish Lentil Soup (Mercimek Corbasi) - this blend can easily replace the spices in this soup for an even richer flavor!
- Add this blend to a cup of yogurt for an excellent dip for chicken, pita chips, crudites, or grilled vegetables.
- Add this blend to 2 to 3 tablespoons of olive oil to make a wet rub for a whole chicken, fish, or steak.
Storage
Homemade spice blends will keep for up to 6 months when stored in an airtight container in a cool, dry place.
I like to keep my spices in a dark cabinet, as far away from the oven as possible. When you store spices hear a heat source, they tend to lose their potency more quickly!
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Turkish Seasoning Blend
This versatile blend of Turkish spices can ba used to season chicken, meat, and vegetables.
Ingredients
- 2 teaspoons sweet paprika
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- 1 teaspoon ground sumac
- 1 teaspoon ground black pepper
- ½ teaspoon dried mint
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon ground cinnamon
Instructions
- Place all the spices in a bowl. Stir to combine.
- Use immediately or store for up to 6 months in an airtight container in a cool, dry place.