Quiz
Gyro vs. Shawarma: The Ultimate Battle of Mediterranean Delights
When it comes to Mediterranean street food, few debates stir more passion than shawarma vs. gyro. Both dishes are wrapped in warm pita, packed with juicy meat, and layered with flavor – but their roots, seasonings, and sauces tell two very different stories.
A Tale of Two Traditions: From Athens to the Arab World
Gyro (pronounced yee-roh) hails from Greece, with a name that literally means “turn.” Traditionally made from pork or lamb, the meat is seasoned with herbs like oregano, thyme, and rosemary, then stacked and slowly roasted on a vertical rotisserie.
Shawarma, meanwhile, traces its roots to the Middle East – particularly the Levant. Inspired by Ottoman döner kebab, this dish has spread across countries like Lebanon, Turkey, and Egypt, each adding their twist. At 19 Cleveland, it’s a classic reimagined – blending tradition with creativity.
As these dishes migrated, they adapted. Now you’ll find shawarma made with chicken, lamb, or beef, seasoned with warm spices like cumin, coriander, turmeric, and cinnamon. And while gyros stay close to Greek heritage, shawarma has become a global canvas for culinary fusion.
Mediterranean lunch or late-night bite? We’ve got you.
Ingredients & Preparation: What Sets Them Apart?
Though they may look similar at first glance, the difference between gyro and shawarma lies in the details.
Meat Matters
Gyros are usually made with lamb, pork, or chicken, and seasoned with Greek herbs. Shawarma leans into Middle Eastern spices, often using chicken or beef.
Cooking Techniques
Both are roasted on a spit – but shawarma is typically marinated longer, resulting in deeply layered flavors. It’s often crisped slightly before serving, adding a satisfying bite.
Serving Styles
Gyros are wrapped in fluffy pita, topped with tomato, onion, and the iconic tzatziki sauce. Shawarma is served in pita or laffa, and at 19 Cleveland, it’s dressed with creamy tahini, schug, and house pickles for extra bite.
Taste & Texture Showdown
So, is shawarma the same as gyro? Not quite – and your taste buds will agree.
Gyro is herbaceous and creamy, with the cool tang of tzatziki balancing the savory meat. Shawarma is spiced, smoky, and layered, with bold marinades and crispy caramelized edges that bring heat and depth.
Where gyro is familiar and mellow, shawarma dances between spice, acid, and umami – a true celebration of contrasts.
The 19 Cleveland Take: Where Flavor Gets an Upgrade
At 19 Cleveland, we elevate the shawarma.
Our version blends bold Middle Eastern spices with chef-driven techniques, wrapped in warm laffa and layered with house-pickled vegetables, tahini, and spicy green schug. It’s crispy, juicy, and unforgettable.
Looking for something different? Try it as part of our Mediterranean lunch or pair it with one of our signature cocktails for a laidback dinner in Nolita. Whether you’re a shawarma loyalist or a gyro devotee, 19 Cleveland is your new go-to for Mediterranean flavor done right.
Frequently Asked Questions
What's the difference between shawarma and gyro?
They share a spit-roasted style, but the seasonings, sauces, and cultural roots are very different – shawarma is bold and spicy; gyro is creamy and herb-driven.
Do you serve both at 19 Cleveland?
We specialize in shawarma, done the 19 Cleveland way – Mediterranean–inspired, chef-crafted, and loaded with flavor. See what we’ve got on the dinner menu.
Is there a vegetarian version?
Absolutely – try our sabich or falafel options, both wrapped and sauced to perfection. Call it street food for everyone.
About the Author
Eyal Hen, Founder
Born in Tel Aviv, raised in a family kitchen, and now bringing that Mediterranean heritage and warm hospitality to SoHo. With 20+ years of culinary and restaurant experience, Eyal builds a menu where global flavours meet community energy.