As shawarma snags top spot on World’s Best Sandwiches list, know all about its history and how it became a delight worldwide

This slow dance of marinated lamb, chicken, or beef, as the flames kiss the edges of the meat, is a practice both ancient and eternal, a nod to communal feasts and street-side vendors of a bygone age.

Tarveen Kaur, head chef and restaurant consultant, noted the dish spread globally during the 20th century, thanks to migration and globalisation.

The globalisation of shawarma

Shawarma is not a dish confined by rules but one that evolves with every region it touches. Wrapped in soft pita or lavash, the meat is accompanied by a dizzying array of condiments and sides.

Shawarma’s essence lies not just in its preparation but in its marinade (Source: Freepik)

Israeli shawarma bursts with tahini, hummus, and pickled mango, while the Indian variation tantalszes with garlicky, spiced flavours, according to Kaur. She added that Kerala, in particular, embraced shawarma in the early 2000s, popularised by Kozhikode’s Al-Baik outlets.

Shawarma’s essence lies not just in its preparation but in its marinade—a medley of yoghurt, vinegar, and a symphony of spices like cinnamon, cardamom, nutmeg, and cloves. It’s this marriage of flavours that turns humble cuts of meat into something divine.

Each bite is a story of place and memory—a dialogue between the roots of shawarma and the lands it now calls home.

As it rose to claim the crown of the World’s 50 Best Sandwiches, shawarma reminded the world of its enduring charm. Its preparation—a vertical spit laden with marinated layers of meat—is a performance as much as it is a culinary art. The meat, basted in its juices, gains a succulence that no oven can replicate. The garnishes, from creamy toum to tangy amba sauce, add layers of flavour that heighten its allure.

Today, shawarma stands at the crossroads of tradition and modernity. While it began as the sustenance of Levantine laborers, it now graces the streets of Paris, the alleys of Mumbai, and the kitchens of global food connoisseurs.