The scent of roasting meat from a shawarma spit is hard to miss. Shawarma’s journey began on the streets of the Middle East long before it gained popularity around the world, and it found a home in Brooklyn, New York, where neighborhood locals have embraced the flavors of slow-roasted chicken, beef, and lamb, served in a pita, wrap, sub, or bowl.
The history of shawarma can be traced back to the Ottoman Empire, where traditionally, lamb or mutton was skewered onto vertical spits and slowly roasted over an open fire. Once cooked, thin slices were carved off and layered inside bread with herbs, pickles, and sauces. This cooking technique spread across Turkey and the Middle East, becoming a beloved street food.
The New York food scene is home to a myriad of global cultures and influences. As people moved here from abroad, they brought their traditional recipes with them. So, what started as a traditional Middle Eastern staple also made its way into Brooklyn’s Middle Eastern street food scene, where it now shows up everywhere as quick lunches or casual dinners, even late-night takeout at counters across the borough.
“The same slow-roasting shawarma that once filled Istanbul streets crossed oceans to become part of Brooklyn’s everyday food culture.”
At Shawarma Mia, we’re passionate about serving traditional shawarma recipes. We marinate and slow-grill chicken, beef, and lamb to make shawarma fresh from scratch, ready to serve in your choice of bread or a bowl. Our menu includes toppings and sauces like pickled vegetables, hummus, tzatziki, and harissa.
Visit Shawarma Mia in Brooklyn to taste the authentic origins of shawarma made fresh daily
Shawarma is closely linked to Turkish cooking traditions dating back to the Ottoman Empire. Over time, the dish spread across the Middle East, with many Arabic cultures developing their own versions. Contact us to find out more about our Turkish-Mediterranean take on shawarma.
Shawarma is derived from the Turkish word “çevirme,” which means rotate. It describes how meat turns while cooking.
The shawarma cooking method originated in the Ottoman Empire during the 19th century, when chefs began roasting stacked meat vertically. This traditional shawarma recipe technique is still used today, with meat that is slowly roasted and shaved to order, and then served with toppings between bread.
Monday — Sunday
11 AM — 11 PM
