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Shawarma roasted pumpkin seeds

What to do with pumpkin seeds? Roast them. They are packed full of fiber, vitamins, and minerals and they are a great vehicle for incredible flavors. Here is how to roast shelled pumpkin seeds with a spicy Shawarma flavor.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Snack
Cuisine: Mediterranean
Servings: 2 cups
Calories: 536.2kcal
Author: Amira


  • 4 Tablespoons olive oil.
  • 1/2 teaspoon garlic powder.
  • 1 teaspoon salt.
  • 1/2 teaspoon ground coriander.
  • 1/2 teaspoon freshly ground black pepper.
  • 1/2 teaspoon ground cumin.
  • 1/2 teaspoon ground cardamom.
  • 1/2 teaspoon paprika preferably smoked.
  • 1/4 teaspoon cayenne pepper optional.
  • 2 cup raw pumpkin seeds cleaned and washed and patted dry.
  • 1 Tablespoon fresh lime juice.


  • Heat oven to 350F.
  • In a small bowl, combine first 7 ingredients.
  • Combine pumpkin seeds with spices and toss to coat well.
  • Spread seeds on a 15 x 10 baking sheet and bake for 15 minutes until light golden brown and crisp.
  • Take the seeds out and add the lime juice, toss and let it cool before serving.


Nutrition Facts
Shawarma roasted pumpkin seeds
Amount Per Serving
Calories 536.2 Calories from Fat 365
% Daily Value*
Fat 40.6g62%
Carbohydrates 36.1g12%
Fiber 0.6g3%
Protein 12.3g25%
Vitamin A 495IU10%
Vitamin C 9.3mg11%
Calcium 50mg5%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.


Calories: 536.2kcal | Carbohydrates: 36.1g | Protein: 12.3g | Fat: 40.6g | Fiber: 0.6g | Vitamin A: 495IU | Vitamin C: 9.3mg | Calcium: 50mg | Iron: 2.7mg