Grate the nutmeg using a Microplane grater or garlic grater dish.
Add all of the spices into a spice/coffee grinder and grind into a fine powder.TOP TIP: For extra flavor, you can 'bloom' your spices in a hot pan (with no oil). Toast the spices in the pan over medium-low heat for a few minutes until they smell toasty then allow to cool before storing.
If you don't have a grinder, you can use a mortar and pestle, though it will take a little arm muscle and a lot longer.
Once ready, transfer to an airtight glass container (I prefer to use non-absorbent materials like glass when storing spices).
How To Store
Once prepared, store the shawarma spice mix in an airtight glass jar in a cool, dark cupboard for between 4-5 months (when using fresh herbs).Note that the dates on the herbs will impact the shelf life of the shawarma spice mix.
Notes
If there's a spice you really dislike, feel free to reduce the amount or omit it entirely. Obviously, this will change the flavor - but part of the beauty of homemade blends is catering it to your own taste. I suggest reducing things rather than outright eliminating them, if possible.
Coffee/Spice grinder: if you don't already own one, this is one of my most used gadgets in the kitchen and didn't cost much either.
Read the blog post (above) for tons of suggestions on how to use the shawarma seasoning!