Shawarma is spit-roasted, spiced meat — often lamb, chicken or beef — carved thin and served with garlic sauce, pickles and flatbread. The warm spice, char and rich meat pair best with savoury reds and crisp rosé, depending on the meat. A juicy, low-tannin red suits lamb or beef shawarma, echoing the spice, while a crisp rosé or aromatic white refreshes against chicken. The wine should be fresh and fruit-forward; moderate tannin and ripe fruit against the spiced, charred meat, with acidity to cut the garlic sauce, make the best match.
Our sommelier's picks
Save to PinterestJuicy Mediterranean red
15–17°C (59–63°F)Grenache · Southern Rhône, France
Grenache's ripe fruit and garrigue spice flatter spiced lamb or beef shawarma without harsh tannin.
Côtes du Rhône is great value.
Savoury Lebanese red
14–16°C (57–61°F)Cinsault · Lebanon
A fragrant, light Lebanese red echoes the warm spice and char.
Lebanese reds offer character and value.
Dry rosé
8–10°C (46–50°F)Grenache · Provence, France
A crisp rosé suits chicken shawarma and cuts the garlic sauce.
Affordable and versatile.
Crisp aromatic white
9–12°C (48–54°F)Assyrtiko · Greece
For chicken shawarma, Assyrtiko's lemony acidity refreshes against the spice and garlic.
Mainland Assyrtiko offers value.
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Questions about pairing Shawarma
What wine pairs with shawarma?
Juicy, low-tannin reds like Grenache for lamb or beef, or a crisp rosé or Assyrtiko for chicken — all handle the warm spice and char.
Does the meat change the pairing?
Yes — lamb and beef suit a savoury red, while chicken pairs better with a crisp rosé or aromatic white.
How do I handle the garlic sauce?
Choose a high-acid wine that cuts through the rich, garlicky sauce, like a crisp rosé or Assyrtiko.