Shawarma and kebab are both beloved street foods with roots in the Middle East and Central Asia, but they are not the same thing. Shawarma is meat stacked on a vertical spit, marinated in a spiced yogurt or vinegar mixture, and shaved off as it roasts. Kebab is a broad term covering skewered, grilled, or minced meat, from Turkish ÅŸiÅŸ to Persian koobideh. This guide breaks down the key differences, shows you how to make both at home, and helps you choose the right one for your craving.
Ingredients
For the Shawarma
- 1.5 lb (680 g) boneless, skinless chicken thighs or lamb shoulder, thinly sliced
- 1/4 cup (60 ml) plain yogurt
- 2 tbsp (30 ml) lemon juice
- 2 tbsp (30 ml) olive oil
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1/2 tsp ground turmeric
- 1/4 tsp ground cinnamon
- 1/4 tsp cayenne pepper (optional)
- 1 tsp salt
- 1/2 tsp black pepper
For the Kebab (Koobideh-style)
- 1 lb (450 g) ground lamb or beef (80% lean)
- 1 small onion, grated and squeezed dry
- 2 tbsp (30 ml) olive oil
- 1 tsp ground sumac (optional)
- 1/2 tsp ground turmeric
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 flat metal or soaked wooden skewers
For Serving (optional)
- Warm pita bread or flatbread
- Pickled cucumbers or turnips
- Fresh parsley or mint
- Tahini sauce or garlic yogurt sauce
Instructions
Make the Shawarma
- In a large bowl, whisk together yogurt, lemon juice, olive oil, garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne (if using), salt, and pepper.
- Add the sliced chicken or lamb and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, or up to 24 hours for deeper flavor.
- Preheat your oven to 425°F (220°C). If you have a vertical rotisserie, use it according to the manufacturer’s instructions. Otherwise, spread the marinated meat in a single layer on a baking sheet lined with foil.
- Roast for 20–25 minutes, until the meat is cooked through and slightly charred at the edges. For chicken, the internal temperature must reach 165°F (74°C) as measured with a food thermometer (USDA FSIS safe minimum). For lamb, aim for 145°F (63°C) and let rest 3 minutes.
- Remove from oven and let rest for 5 minutes. Slice thinly against the grain if needed.
Make the Kebab
- In a large bowl, combine ground meat, grated onion, olive oil, sumac (if using), turmeric, salt, and pepper. Mix with your hands until just combined – do not overwork, or the kebab will be tough.
- Divide the mixture into 4 equal portions. Mold each portion around a skewer, forming a long, oval patty about 1 inch (2.5 cm) thick.
- Preheat a grill or grill pan over medium-high heat. Cook the kebabs for 5–6 minutes per side, turning once, until nicely charred and cooked through. Ground meat must reach 160°F (71°C) (USDA FSIS safe minimum).
- Let rest for 2–3 minutes before sliding off the skewers.
Tips
- Marinate longer for more flavor: Shawarma benefits from an overnight marinade; the yogurt tenderizes the meat without making it mushy. If you’re short on time, 30 minutes still works.
- Don’t skip the onion squeeze: For kebabs, grated onion releases water that makes the mixture too loose. Squeeze it dry in a clean towel to keep the kebab from falling apart on the grill.
- Use a thermometer: Don’t guess doneness. Insert an instant-read thermometer into the thickest part of the meat to ensure it reaches the safe minimum temperatures listed above.
- Make it in a skillet: No grill? Cook kebabs in a cast-iron skillet over medium-high heat, turning every 3–4 minutes. You won’t get grill marks, but the flavor is still great.
Serving Suggestions
Serve shawarma wrapped in warm pita with pickles, fresh vegetables, and a drizzle of tahini or garlic sauce. Kebabs are excellent over fluffy basmati rice with grilled tomatoes and a wedge of lemon. Both go well with a side of hummus, tabbouleh, or a simple cucumber-yogurt salad.
Variations
- Chicken shawarma: Use boneless thighs for juiciness; breasts work but can dry out.
- Beef kebab: Substitute ground sirloin for lamb; add 1 tbsp (15 ml) of grated onion if the mixture seems dry.
- Vegetarian version: For shawarma, use thick slices of cauliflower or halloumi cheese; marinate and roast as directed. For kebabs, use a mix of mashed chickpeas, breadcrumbs, and spices, then grill gently.
- Spice adjustments: Add a pinch of allspice or cardamom to the shawarma marinade for a more aromatic profile.
Storage and Reheating
Refrigerate cooked shawarma and kebabs in airtight containers within 2 hours of cooking. They will keep for 3–4 days. To reheat, place in a 350°F (175°C) oven for 10–12 minutes, or until heated through to 165°F (74°C) for leftovers. You can also reheat in a skillet over medium heat for 5–7 minutes, turning occasionally. Avoid microwaving, which makes the meat rubbery. Freeze cooked meat for up to 3 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use chicken breast instead of thighs for shawarma? Yes, but thighs are more forgiving. If using breast, reduce the roasting time to 15–18 minutes and check temperature early to avoid dryness.
Do I need a vertical rotisserie for shawarma? No. A hot oven or even a skillet works. You’ll miss the crispy outer layer, but the marinade still delivers the signature flavor.
Why do my kebabs fall apart on the grill? Usually the mixture is too wet or too lean. Squeeze the onion well, and consider adding 1–2 tbsp (15–30 ml) of breadcrumbs if the mixture feels sticky. Also, don’t flip too early – let the first side sear and set.
Is shawarma healthier than kebab? It depends on the cut and cooking method. Shawarma often uses fattier cuts like thighs or lamb, while kebabs can be made with lean ground meat. Both are fine in moderation.
Can I make these ahead of time? Yes. Marinate the shawarma up to 24 hours ahead. Shape the kebabs and refrigerate them, covered, for up to 8 hours before grilling.
What’s the best bread to serve with shawarma? Warm pita or flatbread is classic. For a low-carb option, serve over a salad or in lettuce wraps.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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