Donair vs. Shawarma — What's the Difference?

Donair is a Canadian dish often made with spiced ground beef, cooked on a vertical rotisserie. The meat is thinly sliced and served in a pita with tomatoes, onions, and a distinctive sweet garlic sauce. Whereas Shawarma, originating from the Middle East, encompasses a broader range of meats including chicken, beef, or lamb, marinated in spices like cumin, turmeric, and paprika, and is cooked similarly on a vertical rotisserie.

The bread used in donairs is typically a pita or a similar flatbread, designed to hold the meat and sauce securely. On the other hand, Shawarma may be served not only in pitas but also in lavash or other types of Middle Eastern flatbreads, offering a different texture and taste experience.

Donair sauce is known for its unique sweet taste, made primarily from condensed milk, sugar, and garlic powder, which contrasts significantly with Shawarma sauces. Shawarma is typically served with tahini (sesame paste), garlic sauce, or yogurt-based sauces, emphasizing a savory or tangy flavor profile.

Vegetable accompaniments in a donair often include diced tomatoes and onions, keeping the focus on the meat and sauce. Shawarma, however, might be garnished with a wider variety of vegetables like cucumber, lettuce, and pickles, in addition to tomatoes and onions, offering a richer array of flavors and textures.

The spice blend used in donairs is relatively simple, aiming to enhance the beef flavor without overpowering it. Shawarma’s spice mix, however, is more complex, with a recipe that might include cardamom, cinnamon, and cloves, providing a more aromatic and flavorful meat.