Wondering what the differences are between shawarma and kebab is only natural on any trip to Jordan. And you will ask yourself the same question about shawarma and arayes. The truth is that the differences are not great, but they do exist, and in this post we tell you what they are, as all of them will always be convenient options during your trip to Jordan.
Differences between shawarma and kebab
It is difficult to find differences between shawarma and kebab, as they are practically equivalent and the only thing that really changes is the name: shawarma (sometimes shawarma) is the word used in the Arab countries of the Near East, including Jordan, and kebab is the term used in Turkey. In fact, the existence of the Ottoman Empire, which ruled a vast territory in this region, likely helped to spread and, to some extent, standardize the recipe.
That recipe is made mainly of halal lamb, beef, chicken, or turkey, stacked into an inverted cone shape and held on a large rotating spit. Sliced into thin pieces, it is served with other ingredients, such as vegetables (lettuce, tomato, onion), optionally with cheese, and with a certain variety of sauces (yogurt, tahini) and seasonings, often including coriander.
And all of it wrapped in bread. This is where the options can change. While Turkish kebab is usually made with pita bread, in Jordan some type of unleavened bread is generally preferred—that is, without yeast and therefore flat—such as jbuz, often also known as Arabic bread. This makes shawarma rollable, closer to what is known in Turkish cuisine as durum. As a final touch, the shawarma roll is usually lightly toasted so that the bread takes on a slight crispness.
Differences between shawarma and arayes
Taking all this into account, it can be said that shawarma does not differ much from arayes, which we discussed in this other post, as it is also a mix of those same ingredients in unleavened or flatbread. However, the main difference is obvious: while shawarma is usually in the form of a roll, arayes is a sandwich. In addition, in arayes cheese plays a bigger role, usually akkawi, which helps it achieve a more compact consistency when it is given its final toast, allowing it to melt and bind all the ingredients together.
And what do they have in common?
We have already discussed the differences between shawarma and kebab. But what do they have in common? Besides their recipes, which share most of the ingredients mentioned above, they are united by the character and the atmosphere in which they are eaten: they are fast food that is always within easy reach for any Jordanian—that is, they are served in popular eateries, where they require little time to prepare and little time to enjoy.
On the other hand, they are dishes full of flavor, mainly thanks to the sauces and seasonings used. Not only because the meat, ready to be sliced, has been marinated beforehand, but also because the sauces they include are rich in seasonings. As we said, yogurt sauce is common, but so is tahini with notes of minced garlic, coriander, lemon juice, and olive oil, as well as other spices that can give it a slightly spicy touch. In addition, it is usually served with French fries, which are also drizzled with a tasty blend of natural flavor enhancers, as well as other dips, such as hummus, or even pickles to snack on.
