Egyptian shawarma or kebab? What actually changes
In Turin, "kebab" almost always means Turkish doner. The Egyptian shawarma we serve at Corso Vercelli 93 starts from the same idea — meat turning on a vertical spit — but the marinade, the spices, the meat and the sauces are a different story. Here's what to expect if you're used to a standard kebab shop.
The marinade: hours, not minutes
Turkish doner uses a short marinade and a restrained spice mix: paprika, cumin, garlic, sometimes yoghurt. Egyptian shawarma marinates for hours, often overnight, with vinegar or lemon juice, garlic, onion and oil.
The result is brighter, more aromatic meat that stays tender even after it's shaved off the spit. That's why our veal shawarma tastes fuller than the kebab you're used to.
The spices: the Egyptian signature
Cinnamon, cloves, cardamom, coriander and allspice join cumin and paprika. These are warm spices, typical of Egyptian and Levantine cooking, dosed to carry the meat rather than mask it.
The sauces follow the same logic: tahini and garlic sauce instead of the doner's yoghurt-based white sauce, with vegetables cut fresh to order.
The meat: 100% halal veal and chicken
We only work with 100% halal meat — veal and chicken, no mixed meat, no shortcuts on sourcing. The spit is built by hand in layers, so every slice has both lean and richer cuts.
Many kebab shops use industrial pre-cooked cones. You notice the difference most on veal: real fibre, none of that uniform processed taste.
The format: wrap, sandwich, crepe or plate
Kebab in Turin usually arrives in flatbread or a sandwich with fries. Here you'll find tightly rolled wraps pressed on the grill, sandwiches, savoury crepes, tacos and build-your-own plates, plus vegetarian options like falafel.
First time? Start with the Shawarma Vitello Rap — it's the dish that shows the difference between Egyptian shawarma and doner most clearly.
Egyptian shawarma vs doner kebab
| Egyptian shawarma | Doner kebab | |
|---|---|---|
| Marinade | Hours, often overnight, with lemon or vinegar | Short, often yoghurt-based |
| Spices | Cinnamon, cardamom, cloves, coriander | Paprika, cumin, garlic |
| Meat | 100% halal veal and chicken, hand-stacked spit | Often pre-formed mixed cones |
| Sauces | Tahini, garlic sauce | Yoghurt white sauce, chilli |
| Format | Wrap, sandwich, crepe, tacos, plate | Flatbread or sandwich with fries |
Frequently asked questions
- Is shawarma the same as kebab?
- No. Both cook on a vertical spit, but Egyptian shawarma uses a much longer marinade, warm spices such as cinnamon and cardamom, and tahini and garlic sauces, while Turkish doner is drier and spiced differently.
- Is the meat halal?
- Yes — Casa Della Shawarma serves exclusively 100% halal meat, veal and chicken.
- Where can I eat Egyptian shawarma in Turin?
- At Casa Della Shawarma, Corso Vercelli 93 in Turin, open every day from 12:00 to 23:30. We're also on Glovo and Just Eat for delivery.
- Do you have vegetarian options?
- Yes, including our falafel sandwich and several vegetarian Egyptian sides.
Come taste the difference.
Corso Vercelli 93, Turin — open every day 12:00 – 23:30.