If you’ve ever wondered about the spinning towers of meat in a Greek restaurant versus a Middle Eastern takeaway, you’ve likely asked this question. On the surface, the equipment looks identical. So, are a shawarma machine and a gyro machine the same thing?

The simple answer is: Yes, the machine itself is the same.

Both are types of vertical broilers. This is the correct industry term for the equipment. They are designed to cook large cones of meat stacked on a vertical spit, which rotates in front of a high-powered heating element.

The difference isn’t in the hardware—it’s in the history, the culture, and the food.

The Machine is the Same, The Cuisine is Different

Think of it like an oven. You can use the same oven to bake a pizza or roast a chicken. The oven doesn’t change, but the recipe, ingredients, and final dish are completely different. The same principle applies here.

• A shawarma machine is the name used when the vertical broiler is making shawarma, the iconic Middle Eastern street food.
• A gyro machine is the name used when the same vertical broiler is making gyros, the famous Greek delicacy.

Both names trace back to the original Turkish döner kebab (which means “rotating roast”). As this cooking method spread across the globe, different cultures adapted it and gave it their own name.

Key Differences in the Food

While the machine is the same, what you put on it is what truly sets the dishes apart. The distinction lies in three areas:

1. The Meat

• Shawarma: Traditionally made with lamb, mutton, or chicken, and sometimes beef. Pork is never used in traditional shawarma. The meat is marinated in a signature blend of Middle Eastern spices.
• Gyros: In Greece, gyros are most famously made from pork, or sometimes chicken. Outside of Greece, a blend of beef and lamb is common, especially in the US and UK.

2. The Seasoning

• Shawarma: The marinade is the star, featuring a complex blend of spices like cumin, coriander, turmeric, paprika, and cinnamon.
• Gyros: The seasoning is typically simpler, with a classic Mediterranean profile of salt, pepper, oregano, and garlic.

3. The Presentation

• Shawarma: Often served in a lafa flatbread or a pocket pita, commonly garnished with tahini, hummus, pickles, and tabbouleh.
• Gyros: Almost always served in a thick, fluffy Greek-style pita bread and topped with tzatziki sauce, tomatoes, and onions.

The Verdict: One Machine, Many Names

So, can you cook gyros on a shawarma machine? Absolutely. Can you make shawarma on a gyro machine? Of course.

The equipment is identical. The name simply changes depending on the culinary context. Whether you call it a shawarma machine, a gyro machine, or a döner machine, you are referring to a vertical broiler—the essential tool for creating these world-famous dishes.

The only decision you need to make is what delicious meal you plan to cook with it.

Looking for the perfect machine to make your signature dish? Explore our full range of professional vertical broilers, built to deliver perfect results for gyros, shawarma, döner, and more.