Where to eat shawarma
The spots we're tracking in New York, Los Angeles, Toronto and Miami, with what to order at each.
Spots to try
Picked from public coverage and listings. Scores come after we visit.
Step-by-step recipes, the garlic sauce and the right setup for your kitchen. No spit required.
Make it at home
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Eat out
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Make restaurant-quality shawarma at home with our step-by-step recipes.
Everything you need to know about shawarma — from types and ingredients to cooking methods.
Holiday 2026
Ideas for every budget, from stocking stuffers to the full home setup.
The spots we're tracking in New York, Los Angeles, Toronto and Miami, with what to order at each.
Picked from public coverage and listings. Scores come after we visit.
Thinly sliced chicken, beef or lamb, stacked on a vertical rotisserie and slow-roasted, then shaved off to order and served in flatbread or on a plate.
Chicken is traditionally paired with toum, a fluffy garlic sauce. Beef and lamb usually get tahini sauce. Pickles, parsley and tomato round it out.
All three come from the same vertical-spit tradition. Shawarma is Levantine, döner is Turkish, and gyros are Greek, each with its own spices and sauces.
Yes. Roasting marinated chicken thighs on a sheet pan at high heat, or searing thin beef in cast iron, gets you most of the flavor at home.
Spice ratios, the marinade formula and cook times on one page. Plus one email a week with new recipes and spots. Unsubscribe anytime.
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