During the sixth Crusade, while Arabs fought to take Jerusalem, the practice of cooking lamb on an open flame, piercing it with swords, and then eating it wrapped in bread became common, making plates or forks unnecessary, as they were scarce in those environments. Whether called Shawarma (in Arabic), Döner Kebab (in Turkish), or Gyros (Greek), this popular and exquisite food became a classic in international cuisine, near or far from the Mediterranean Sea, meaning in almost all those languages something like "meat pincho," spreading across the Mediterranean basin, the nearby Middle East, the Maghreb, and the Horn of Africa.
Its origin was based on Arab bread or pita, accompanied by roasted lamb and a variety of vegetables, fundamental components of Arab food across all eras. Others have added beef, chicken, pork, and various dressings, including yogurt, which is a signature flavor of Shawarma among Israelis. Yet, this dish is also considered synonymous with Arab cuisine wherever you find it. It carries at least eight (8) centuries of history and enjoys fame, hospitality, and tradition among the Lebanese. Shawarma is also from the Middle East and was reportedly enjoyed by notable members of royal families. Over time, from the context of an ancient war, it evolved into a home-cooked, quick, or artisanal dish, served in large restaurants. Today, we find it in Lebanon, Latin America, and Israel — a wonderful country where it’s hard to define an authentic cuisine, as both its culinary and historical identities are the result of encounters, unions, and distancing between different peoples who have influenced each other greatly.
Shawarma is mainly made of meat, especially lamb, but it can also be chicken, beef, turkey, pork, or a combination of these, cooked on a vertical spit and sliced into thin pieces. It’s served with vegetables (lettuce, tomato, onion, parsley, etc.) and sauces (tahini, yogurt, etc.), all wrapped in Arab bread... and plenty of hummus! There are at least two ways to serve this dish: one is with pita bread sliced like a sandwich, filling it with meat, vegetables, and sauces; the other, known as Durum Kebab, involves using pita bread filled with ingredients, then rolled up like a wrap. This method spread from the Middle East to the rest of the world, evolving in ingredients, flavors, and seasonings without losing its core; sometimes it’s accompanied by rice, various salads, or wrapped in a napkin bread.
And what about Israel? There, Shawarma features thin slices of beef, chicken, or turkey, seasoned and cooked on a vertical grill, then wrapped in pita bread with mixed vegetables (onion, parsley, tomato...) and sauces (tahini, yogurt...). This delicious snack can also be a splendid mix of kosher sausage, turkey, beef cutlets, black and white ground peppers, a pinch of nutmeg, cloves, coriander, and cinnamon—all ground—draped in extra virgin olive oil, lemon juice or vinegar, and salt to taste. Different among Jewish communities, right? It’s mouthwatering and immensely tempting!
In Argentina, a country in Latin America with a significant Arab presence and a large Jewish community, Shawarma is served with essential ingredients like hummus, tahini, and the ever-present pita bread. The Greek version (Gyros) allows for pork, which is forbidden among Arabs, but the preparation method and enjoyment remain similar: always served in flatbread, with vegetables and sauces, carrying the flavor and tradition of each culture. Meanwhile, in Germany, people enjoy it in various ways, with the modern Shawarma believed to be an invention by Turkish immigrants in the Berlin district called Kreisberg. In the 1970s, it was known as Döner Kebab, and it’s still popular today.
Shawarma travels between countries, evolving differently in each corner of the world. In Israeli cuisine, it now stands as a great homemade or street food option (fast food). Nutritious, tasty, suitable from breakfast to dinner or snacks, its versatility across tastes and settings makes it especially special. So, enjoy your Shawarma… and bon appétit!
