Shawarma = Iskender = Gyros = Gas = Al Pastor = Doner
Although they go by different names, these beloved dishes are all based on the exact same culinary concept. The history of what we commonly call “doner” today began within the borders of the Ottoman Empire. The name “shawarma” itself is the Arabic pronunciation of the Turkish word çevirme, which literally means “rotating meat.”
The Technological Revolution: The Vertical Spit
The great culinary debate centers on when and who first thought of turning the spit vertically. This invention was a stroke of genius for two main reasons:
- Natural Basting: The juices from the meat do not fall into the fire; instead, they flow down the meat itself, continuously seasoning and marinating it as it cooks.
- Constant Freshness: Slicing thin strips from the outer, ready layers allows every portion to be served with freshly roasted meat, while the inner layers continue to cook slowly.
According to Turkish historians, the first vertical kebab appeared in 1854 (a claim supported by archival photographs). However, Lebanese traditions counter that the method was invented by Arabs and has existed for centuries. Shawarma first gained popularity in Bursa under the name Iskender Kebab, eventually taking Istanbul by storm.
Regional Variants: From the Middle East to Mexico
1. Shawarma (Middle East and Central Asia)
The name is the standard in Lebanon, Israel, Egypt, Russia, the Caucasus, and Central Asia.
- Meat: Originally mutton or beef, with chicken becoming a popular option later.
- Toppings: Traditionally served with only onions, pickles, and parsley. Today, it is frequently found with French fries or rice.
- Sauce: Most commonly tahini or a garlic-yogurt sauce.
2. Gas (Iraq)
The Iraqi version of shawarma is called “Gas,” named after the gas grills that became popular in the 1960s.
- Specifics: Made exclusively from mutton with a higher fat content. It is served without sauce but complemented by various pickles.
3. Gyros (Greece)
Following the collapse of the Ottoman Empire in the 1920s, Greeks from Istanbul moved to Athens and adapted the recipe.
- Meat: This is where pork enters the scene.
- Toppings: Fresh vegetables like tomatoes and cucumbers.
- Sauce: The classic Greek tzatziki. Today, gyros is exceptionally popular in the USA and Australia.
4. Al Pastor (Mexico)
Al Pastor is the Mexican variation of shawarma, brought to Mexico by Lebanese immigrants in the early 20th century.
- Specifics: Made with pork or chicken and is significantly spicier.
- Spices: The meat has a vibrant red color thanks to a marinade made of achiote paste (from annatto seeds) and a combinations of Mexican chillies.
5. Doner (Germany and Europe)
The name “doner” was established in Istanbul around 1940, but it became a global sensation in Germany during the 1970s. Turkish migrants turned the doner into a successful business. To reduce costs and appeal to local tastes, they began adding more French fries and fresh vegetables (influenced by the Greek gyros). Currently, there are over 17,000 doner shops in Germany alone.
Make Your Own Homemade Shawarma with Spizing
Every great shawarma or doner starts with the right marinade and spices. Using high-quality spice blends guarantees that authentic flavor that is often missing from mass-produced fast food.
Follow us to see how easily you can make shawarma or doner at home—this way, you can be certain of the meat quality and the purity of the ingredients!