Shawarma obsessed—hundreds of hours studying, experimenting, and refining our marinade, slicing technique, and mission to elevate shawarma.
OC/LA/SD/IV
“Lust for Shawarma”
- Anthony Bourdain
I grew up in Irvine, California—before I realized I was growing up in what would become an incredible food destination. Korean BBQ & Arabic food was practically religion, and from an early age I became obsessed with the hunt for best quality cut meat.
Eventually, that obsession found its way to my favorite sandwich of all time: shawarma. I loved shawarma, but I kept feeling like there was a gap between what it could be and what was being served. Too often, it felt like an afterthought. For me, it became the opposite—a passion project and a pursuit of perfection.
Shway Shway is the result of that obsession.
I spent hundreds of hours watching Arabic shawarma videos, experimenting with marinades, studying traditional techniques, talking with shawarma makers, learning the history behind the food, and breaking down every component—from paper-thin saj and toum to pickles, spices, and the way the chicken is stacked and cooked. Then came the obsession with the details: What garlic makes the best toum? Can the marinade be brighter? What happens if we use blood orange instead of ordinary citrus? How thin should the saj really be?