Shawarmaji is a vibrant Oakland gem serving authentic Jordanian delights, with juicy shawarma, crispy fries, and a cozy atmosphere perfect for any meal.
"The shawarma wraps from Shawarmaji in Oakland are the length of an adult forearm. The festival version is stuffed with Jordan-style crispy chicken, plus thick garlic toum that warrants keeping a dozen Altoids in your pocket. The vegetarian option is their equally excellent falafel wrap, and there’ll also be fries as a side. " - julia chen 1
"Shawarmaji is the permanent location of chef Mohammad Abutaha’s crowd-attracting pop-up, a Jordanian-style chicken shawarma shop serving a menu of halal meat-packed wraps, loaded fries, and salads. The massive wraps are filled with fresh-sliced chicken, griddled to a golden crisp, and topped off with a hit of garlicky toum, the sauce so popular Shawarmaji sells it by the tub." - Ellen Fort, Eater Staff
"Our favorite spot for shawarma in Uptown Oakland just started serving brunch on weekends - so now you can kick off your day with a massive spread of falafel, hummus, foul, sujuk shawarma, and more. The brunch menu is available from 10am-2pm on Saturdays and Sundays." - julia chen 1
"If you've ever considered getting one of those candles shaped like a garlic bulb, you'll be a fan of the garlic toum from Shawarmaji, a counter-service Jordanian shawarma spot. The thick, pungent toum is made with canola oil, lemon juice, and what tastes like a pool-sized amount of garlic. It's used in their fantastic chicken shawarma wrap—which is thinner and longer (like, forearm-length long) than most wraps you’ll find in the Bay. Chicken is marinated in yogurt and spices and slow-roasted on a spit until juicy and crispy. It's then wrapped up in a flatbread with that toum, pickles, and (optional) fries, and griddled until golden brown." - Julia Chen 1, Lani Conway
"If you've ever considered getting a garlic bulb tattooed on your left rib, you'll be a fan of the garlic toum from Shawarmaji, a Jordanian-style shawarma spot in Uptown Oakland that originated as a pop-up. The thick, pungent toum is made with canola oil, lemon juice, and what tastes like an Olympic pool-sized amount of garlic. It's used in their fantastic chicken shawarma wrap—which is thinner and longer (like, forearm-length long) than most you’ll find in the Bay. Chicken is marinated in yogurt and spices, and slow-roasted on a vertical spit until juicy and crispy on the outside. It's wrapped up in a flatbread with that toum, cucumber pickles, and optional fries, and griddled until golden-brown." - Julia Chen
