Kebabs are grilled on the skewer, whereas shawarma is slowly roasted on the rotisserie. That’s why shawarma looks more layered and juicy. Both are meat-based. And the difference is in their spices, texture, and presentation.
In this blog, we’ll discuss in detail:
- Kebab vs Shawarma
- The real differences
- Cooking style
- Flavor profile
- Cultural roots and global spread
- Health benefits
By the end of this guide, all your queries related to shawarma and kebab will be cleared!
Difference Between Shawarma and Kebab:
Both shawarma and kebab are Middle Eastern favorites, but the real difference lies in their ingredients, marination, and cooking styles. Let’s quickly see the comparison in this table:
| Key Differences | Shawarma | Kebab |
| Definition | Made from marinated meat slices roasted on a vertical rotisserie. | Kebabs are grilled over an open flame. |
| Ingredients | Marinated beef or chicken. Garlic. Lemon. Yogurt. Mild spices. | Ground or cubed beef or chicken. Yogurt. Herbs Cumin, paprika, and Coriander. |
| Meat Type | Thin-sliced meat layers. | Ground, cubed, or chunked meat pieces. |
| Preparation Process | Meat is slowly roasted on the rotisserie on the stacked form. It’s then thinly sliced. and wrapped in warm pita bread, veggies, and sauces. | The meat on skewers is cooked on the charcoal or grill until it’s juicy, smoky, and tender. |
| Flavors and Seasonings | Mild juicy. Tangy flavour. | Spicy, smoky, and aromatic flavor. |
| Taste | Balanced flavour with juicy and creamy texture. | Smoky and bold taste. |
| Shape | Thin meat layers in the bread. | Cylindrical skewers or cubes. |
| Nutritional Value | Slightly higher in fat because of slow roasting and sauces such as mayonnaise. | Usually, more leaner and protein-rich rich especially because of grilling. |
| Serving Style and Presentation | Generally served in a pita bread. People also enjoy it with a platter or salads. | Served with naan, rice,or salad. |
Kebab vs Shawarma:
History:
- It started in the Middle East. People cook meat on an open flame, and later it spreads to Central and South Asia.
- Shawarma started in the Levant region, Syria, Lebanon, and Turkey. It’s a famous street food across the globe.
Etymology:
- The word kebab is derived from the Persian word “Kabàb,” meaning roasting or grilling.
- The word shawarma is derived from the Turkish word “çevirme,” which means turning.
Ingredients:
Kebabs are generally made from ground or cubed meat of lamb, beef, or chicken. Kebabs are marinated for a long time for better taste. The main ingredients are meat, yogurt, cumin, paprika, garlic, coriander, and oregano.
Shawarma is usually made from lamb, chicken, or beef. The main ingredients of shawarma are yogurt, garlic, lemon juice, cinnamon, allspice, and black pepper. For salads or veggies in the wrap, tomatoes, cucumbers, lettuce, onion, and pickles are used. For sauces, tahini, garlic sauce, mayonnaise, or spicy sauces are used. And for the final serving, you can add it to pita bread or a wrap.
The difference is that in shawarma, the meat is thinly sliced and roasted, whereas in kebabs, it’s cubed or ground and grilled.
Curious about Levant flavors? Read Palestinian food guide.
Meat Type:
- Usually, beef, chicken, lamb, or sometimes even seafood can be used for kebab.
- Thin-sliced lamb, chicken, or beef in marinated and stacked form
Preparation Process:
- Initially, the meat, yogurt, and spices are marinated together. The marinated meat is left for some time, so that the meat absorbs all the spices for taste. After that, the meat is grilled on the skewer until it’s juicy, smoky, and cooked.
- The preparation process of shawarma is different from kebabs. First, marinate the chicken in spices. Then let it stay for some time. Then the chicken is vertically stacked on the rotisserie. When shawarma chicken is roasted, the outer layer becomes more crispy, whereas the inner layer remains juicy and tender. With the help of one knife, the meat is sliced and placed in the bread.
Flavors and Seasonings:
- Kebabs are loved for their bold and rich taste. Every region has its own spices, but the purpose of all spices is the same: “to add flavor to the meat”. Sumac, lemon, and yogurt make the meat tender, juicy, and aromatic. The most special feature of this dish is the smoky essence after grilling.
- Shawarma has a mild to spicy flavor depending on which region you’re enjoying. Because every culture uses spices according to its taste. It’s simple and mild in the Middle East, while in India and Pakistan, it’s way more spicy because of red flakes and chilli sauce. Slowly roasted meat makes it juicy, whereas toppings and sauces make it creamy.
Taste:
- The kebabs usually taste earthy and spicy. Kebabs are grilled, so their taste is subtle and more satisfying.
- Shawarma’s taste is more warm and savory. The overall flavor is a balance of slow-roasted meat, veggies, pita bread, and creamy sauces.
Building a mezze plate? See What to serve with falafel?
Shape:
- Kebabs are usually served on skewers or plates with rice and salad.
- Shawarma is usually served in a wrap or pita bread.
Choosing a dip for wraps? Compare baba ganoush vs hummus.
Nutritional Value:
- Kebabs are protein-rich and healthier.
- Shawarma is protein-rich, but because it’s slowly roasted, it’s high in fat compared to kebabs. Also, the sodium content in shawarma is higher than in Kebabs.
| Nutrient | Kebab (Chicken) | Shawarma (Chicken) |
| Calories | 350 kcal | 400 kcal |
| Protein | 30g | 28g |
| Fat | 15g | 18g |
| Carbs | 20g (with bread) | 30g (with wrap) |
| Sodium | 600mg | 700mg |
Serving Style and Presentation:
- Kebabs are served with veggies, rice, naan, pita bread, or a sandwich. Sometimes, people also enjoy it with sauces such as hummus, tahini, tzatziki, and harissa.
- Shawarma is served in warm pita bread with meat, veggies, and creamy sauces. Some people enjoy it in platter form. You can also just enjoy chicken with veggies and sauce without bread. Pickled veggies and garlic sauce make every bite more delicious.
Cultural Significance:
- Kebabs are a cultural symbol of the Middle East, South Asia, and Central Asia countries. They’re a part of all special family gatherings and events. In Iran, Chelo Kebab is considered the national dish, whereas in Pakistan and India, Seekh Kebab and Chapli Kebab are a mandatory part of every family dinner.
- Shawarma is an important part of Arab and Levantine culture. You’ll find shawarma stalls at every street corner, with people always in line. It’s the heart of street food, especially for busy people who don’t have time, but need something tasty, healthy and instant. It’s a fulfilling meal, and probably this is the reason it’s loved across the globe.
The Global Spread:
- From the Middle East to Europe, kebabs have their own unique identity. From Greek Souvlaki, Turkish Shish, and Indian Tandoori, every country has added its own flavor, but the essence of marinated grilled meat remains constant.
- Today, there is hardly any country where shawarma isn’t enjoyed. Every region has molded it according to its eating patterns, but honestly, the real taste lies in its slow-roasted meat, soft bread, and flavorful sauce.
Confused by “Mediterranean” vs Greek? Check Greek vs Mediterranean food Differences here.
Health Benefits of Shawarma and Kebab:
According to Healthline:
Shawarma is a nutritious meal when prepared with lean meat and balanced sauces.
- Both shawarma and Kebabs are high in protein and good for muscle gain, recovery, and repair.
- Spices used in chicken Shawarma, such as cumin, garlic, and paprika, have antioxidant and anti-inflammatory properties.
- The turmeric and yogurt-based marinades in kebab also support immune health.
Similarly, WebMD states that:
Grilled dishes like kebabs are rich in protein and can be part of a healthy diet when cooked mindfully.
Which one is Best for Weight loss: Kebab or Shawarma?
Honestly, for weight loss, grilled kebabs are a better option because they’re directly cooked on open flame and their extra fat is greatly dripped, whereas shawarma retains more oil. But shawarma can also be healthier and a good option for weight loss if consumed with whole-grain bread, olive oil, veggies, and light sauces.
Best Shawarma Kebab Menu in New Jersey:
If you’re in New Jersey and want to experience classical Middle Eastern taste, try Al-Basha, serving authentic Palestinian cuisines ranging from hummus, Kebabs, falafel, and shawarma. All our dishes represent a perfect balance of flavor, texture, and freshness. Every bite feels like a warm connection to tradition, crispy edges, juicy meat, and fresh sides, giving a complete Mediterranean feel.
FAQs:
Is Shawarma Mediterranean?
Shawarma originated from the Levant region of the Middle East, inspired by the “Turkish Doner”. Today, it’s popular across the USA, UK, Greece, Asia, and Arabia. All the countries add their own unique spices according to culture, but its real taste lies in chicken roasted on a rotisserie and warm shawarma or pita bread.
Are Shawarma and Kebab the Same?
Shawarma and Kebab are both Middle Eastern dishes. Shawarma originates from the Levant region; it’s a rotisserie-cooked meat served in warm pita bread. Whereas kebabs are grilled meat over an open flame, originating from the Middle East.
What’s the difference between Gyro and Kebab?
Gyro is a Greek dish that’s made from a rotisserie method like shawarma, but differs in seasoning and presentation. It’s usually made from pork and served with tzatziki. Kebabs are usually grilled on the skewer and served with naan, rice, or yogurt.
Kebab vs Shawarma vs Chicken?
Chicken is simply a meat type used in both kebab and shawarma. Kebabs are grilled, low-fat and high protein, whereas shawarma is cooked in the rotisserie style and a little more oily and rich in fat compared to kebabs. Both kebab and shawarma use chicken and are a good source of protein and muscle repair.
Kebab vs Shawarma Calorie?
The average grilled chicken kebab has nearly 350 calories. On the other hand, shawarma has nearly 400 calories. Also, shawarma has higher fat and sodium content compared to kebabs.
Doner Kebab vs Shawarma?
Doner Kebab has a Turkish origin, where meat is slowly cooked on the rotisserie, exactly by the same technique as in shawarma. The only difference is the donor is subtle and mild in taste, whereas shawarma is spicier and flavorful.
