01
The origin
Shawarma comes from the Levant, of which Lebanon is a part. The word kebab, of Middle Eastern and Turkish origin, broadly refers to all grilled meats.
شاورما
The blog · Lebanese cuisine
Shawarma vs kebab, the difference
Lebanon, a bridge between East and West: two words often confused, one same wish to travel for the length of a meal. Here is everything you need to know.
Every dish has a story
Shawarma or kebab: two words often confused
Shawarma and kebab are often used as if they were the same sandwich. Yet the difference lies in distinct origins, techniques and traditions. At Layali Beyrouth, a family-run Lebanese restaurant in Lyon 3 since 2010, here is a simple explanation faithful to the cuisine of the Levant.
“Shawarma is meat patiently marinated and turning on its spit; kebab is a whole family of grilled dishes.”
01 · The essentials
Three markers so you never confuse them again
02
The technique
Shawarma is stacked in layers on a vertical spit and thinly sliced. Kebab covers skewers, minced meat or pieces seared over the fire.
03
The table
Marinades, sauces and sides change from one preparation to the next: garlic and toum, tahini tarator, red onion, sumac and parsley depending on the meat.
Origins · Two histories
Two words, two distinct histories
The difference between shawarma and kebab begins with geography. The word kebab is a generic term, of Middle Eastern and Turkish origin, referring to grilled meats in many forms: skewers, minced meat, pieces on the spit. Shawarma, on the other hand, is a more specific preparation, rooted in the cuisine of the Levant, of which Lebanon is a part.
In the Lebanese culture we keep alive in Lyon, shawarma refers to a clearly identified technique: marinated meat, stacked in layers on a vertical spit, sliced as it cooks. Kebab is a large family; shawarma is a specialty within that world. To picture the nuance, compare our shawarma in Lyon and our Lebanese grills.
The technique · The gesture
Vertical spit on one side, live fire on the other
It is in the cook's gesture that the difference becomes most visible. Shawarma rests on the vertical spit: the meat, marinated in advance, cooks slowly while its edges are sliced off as it goes. This gives the characteristic texture, crisp on the surface and tender at the core.
Kebab, in its broad sense, brings together other cooking methods: skewers seared over embers, minced meat shaped by hand, marinated pieces cooked over charcoal. In the Lebanese tradition, these forms have their own names, chich taouk for chicken, kafta for minced meat. Discover our house shawarma in Lyon.
Meats & sauces · The detail
What really tells them apart on the plate
Beyond the cooking, the difference plays out in the meats, marinades and sauces. Lebanese shawarma is most often made with chicken or beef, marinated for several hours with a blend of spices and aromatics. This step is essential: it gives the dish its aromatic identity even before the spit.
The sauces are just as characteristic: garlic and toum for chicken, tahini tarator for beef. Under the word kebab, meats and sides vary enormously across cultures and recipes. To build a true meal to share, extend it with a creamy hummus or a fragrant tabbouleh.
In Lyon · At Layali
The difference seen from a Lebanese restaurant
In Lyon, shawarma and kebab are often used interchangeably for a sandwich of meat sliced from the spit. From the point of view of a Lebanese restaurant such as Layali Beyrouth, however, they are not the same thing: shawarma refers to a precise recipe of Lebanese cuisine, prepared by our qualified chef from produce chosen fresh each day, without stock.
- Our house shawarmathinly sliced marinated beef, cooked on the vertical spit and served with its traditional sauce.
- Our kaftaminced beef worked with parsley, onion and spices, shaped by hand and grilled over the fire.
To go further, browse our menu and the story of Layali Beyrouth.
FAQ
Your questions about shawarma vs kebab
What is the main difference between shawarma and kebab?
The difference lies mainly in cultural origin and in how the meat is prepared. Shawarma comes from the Levant, including Lebanon, where marinated meat is stacked on a vertical spit and thinly sliced as it cooks. The term kebab, by contrast, covers a large family of grilled meats of Middle Eastern and Turkish origin, and is not limited to the vertical spit.
Is shawarma a type of kebab?
In a very broad sense, shawarma can be seen as a variety of kebab since it is grilled meat. But in the Lebanese cuisine we serve in Lyon, shawarma refers to a precise preparation: marinated meat, stacked on a vertical spit, thinly sliced and served on a plate or in a sandwich. The word kebab covers other forms of grilling, such as skewers, which have their own names in Lebanon.
Which meats are used for Lebanese shawarma?
Lebanese shawarma is most often made with chicken or beef, marinated for several hours with a blend of spices and aromatics before being stacked on the spit. At Layali Beyrouth in Lyon 3, we prepare it in this tradition, with produce chosen fresh each day by our chef qualified in Lebanese cuisine.
Which sauce goes with Lebanese shawarma?
The sauce varies with the meat. Chicken shawarma often comes with a garlic sauce (toum), while beef shawarma pairs readily with tarator, a tahini-based sauce. These sides are part of the dish's identity and clearly set it apart from other grilled meats.
Where can you taste a real Lebanese shawarma in Lyon?
Layali Beyrouth welcomes you at 38 rue du Dauphiné, in the 3rd arrondissement of Lyon, Monday to Saturday from 12pm to 2pm and 7pm to 11pm. You can enjoy the shawarma dine-in, order it as takeaway via Click & Collect or have it delivered through Uber Eats and Deliveroo, and compare a real shawarma with what is commonly called kebab.
Can you order Lebanese shawarma for delivery in Lyon?
Yes, Layali Beyrouth offers its shawarma for delivery via Uber Eats and Deliveroo across Lyon and its metropolitan area, as well as Click & Collect to pick up your order without waiting. Whether for a quick lunch, a dinner at home or a meal with friends, Lebanese shawarma is particularly well suited to these formats.
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