Shawarmaji
Middle Eastern restaurant · Downtown ·
Jordanian chicken shawarma wraps, toum, loaded fries, and salads
Jordanian chicken shawarma wraps, toum, loaded fries, and salads
"At Shawarmaji, a Jordanian spot in Uptown Oakland, it’s a world of forearm-length wraps. Each comes with lamb, chicken, or beef shawarma and a swath of the garlickiest toum in the Bay—it's all swaddled up with cucumber pickles and fries (they’re optional, but the answer is always “yes”). They make for a great on-the-go lunch, as does the Arabi-style variation, which is one of those wraps chopped up into bite-sized pieces, plus more toum for dipping." - Julia Chen, Lani Conway
"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." - Paolo Bicchieri
"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