The first and biggest difference is its ubiquity. The kebab in Majorca (and in Spain generally, and in other places in Europe) has caught on in a much more complete way than it has in any part of America. So getting a kebab is a different experience than here, even if the item is much the same. It’s incorporated itself into the culture so strongly that it is much more like getting a hamburger or hot dog in a lot of ways – at least in terms of how common it is, and the number and variety of options you have for doing so.

As far as actual differences in the kebab, it’s hard to say. With the immense quantity of kebab on offer, there’s a lot of variety in Majorca, too. Kebapa’s kebabs were heavier on the meat than some others, I’d say, and I also liked their “fines herbes” sauce – I think it was yogurt-based, but it just seemed creamier and fresher than a lot of similar kebab condiments. Also, they made it with veal (or chicken). While not PC or ethically sound at all, I have to say it was very tasty. I don’t object at all to lamb or chicken (which is the usual kebab meat on offer), but uh, tender baby cow is good.