How shawarma relates to shish kebab, doner and other kebabs, and how to tell them apart.
"Kebab" is a big family name, not a single dish. Shawarma is one branch of it. Here's how they relate.
| Shawarma | Shish kebab | Doner kebab | |
|---|---|---|---|
| Cooking method | Vertical rotating spit | Skewers over direct heat | Vertical rotating spit |
| Cut | Thin slices, stacked | Cubes or chunks | Thin slices or a pressed cone |
| Typical seasoning | Warm spice marinade: cumin, coriander, allspice, cinnamon, cardamom | Varies widely by region | Usually simpler: salt, pepper, paprika, onion |
| Typical sauce | Toum or tahini | Varies | Yogurt-garlic or chili |
| Served | Shaved into a wrap or plate | On or off the skewer | In bread, wrap or plate |
Recipes vary a lot by country, city and family. Treat this as a general guide.
Gear for both
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In a broad sense, yes. "Kebab" covers many grilled and roasted meat dishes, and shawarma belongs to the family of meats roasted on a vertical spit, alongside doner.
It depends on the cut, how much fat is in the stack, and the sauces, bread and sides more than the name.
Yes. Thread shawarma-marinated chicken or beef onto skewers and grill it. See our grilled shawarma skewers recipe.
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