The Lebanese street-food wrap made with shaved meat, flatbread, and garlic sauce is shawarma.
Shawarma is prepared by stacking marinated meat on a vertical rotating spit. As the outer layer cooks, it is shaved into thin slices and wrapped in flatbread with vegetables, pickles, and sauces. Chicken, lamb, beef, and mixed-meat versions are common.
The dish developed from the Ottoman döner-kebab tradition and became especially prominent across the Levant. The name shawarma is related to a Turkish term meaning turning or rotating. Lebanese versions frequently use toum, a pungent garlic sauce, particularly with chicken.
Shawarma, döner, and Greek gyros share the vertical-spit technique but are not interchangeable names in their original food cultures. Seasonings, breads, sauces, and serving styles differ by region. A shawarma wrap can therefore look familiar while still having a distinctly Levantine flavor profile.