Shawarma is more than just meat on a stick. It's a centuries-old technique of slow-roasting, carving, and layering flavors.
The rotisserie is the soul of our kitchen. It's where the magic happens, slowly and steadily, all day long.
We don't pre-slice and reheat our meat. We stack it, roast it on a vertical spit, and shave off thin, crispy strips as orders come in. That's the only way to get the perfect contrast of charred edges and juicy center.
Our most popular protein. We use dark and white meat, marinated overnight in yogurt, lemon juice, garlic, and a proprietary blend of warm spices like cumin, coriander, and paprika. The yogurt tenderizes the meat, ensuring every bite is incredibly juicy. When it hits the rotisserie, the fat renders down, creating a crispy, golden-brown crust. It's best paired with our bright, fluffy garlic sauce (toum).
Rich, savory, and deeply satisfying. We use thinly sliced cuts of beef, layered with fat and a different spice profile—think baharat, cardamom, and a hint of cinnamon. The beef gets a deep sear on the spit, resulting in an intensely flavorful meat. Because of its richness, we recommend pairing the beef with our nutty tahini or our spicy zhoug sauce to cut through the fat.
You can't rush good shawarma. Our marinades take time. The acid (lemon) and the enzymes (yogurt) need hours to break down the muscle fibers, making the meat tender and allowing the spices to penetrate deeply. If you marinate it for an hour, you're just seasoning the outside. Overnight, you change the meat entirely.
Order a chicken or beef shawarma platter for pickup today.