Shawarmaji
Middle Eastern restaurant · Downtown
2100 Franklin St Suite 2190, Oakland, CA 94612
Highlights
Jordanian chicken shawarma wraps, fries, and salads.
Jordanian chicken shawarma wraps, fries, and salads.
"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
"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
