Some people have a sweet tooth. Me? I have a shawarma tooth. There are few foods I crave more than a big plate of fresh-off-the-spit (or grill) shawarma. Maybe it's the Lebanese part of my heritage or ...

Ever since it opened late last year, downtown Oakland’s Shawarmaji has built up a faithful following with its crisp-edged, potently garlicky chicken and lamb—all cooked slowly on a traditional ...

Roasting food on skewers is likely the second-oldest form of cooking over fire. Right after early humans got sick of burning their fingers every time they reached for a hunk of charred mastodon ...

The sight of sizzling, vertically spit-roasted meat, slowly turning and basting in its own juices, is enough to stop any hungry person in their tracks. Sold on street corners from Istanbul to Los ...

Among food-obsessed Angelenos, shawarma isn’t as much a point of contention as, say, ramen or carne asada. At too many of the city’s Levantine restaurants, flaccid, flavorless strands of meat pass as ...

Labor day is rapidly approaching, and while I am always down to eat 30-50 feral hot dogs, the late summer drag has invaded my kitchen. I am weary of summer vegetables and run of the mill barbecue and ...

Is there anything better than fire-roasted, spit-shaved meat crammed into a sandwich or piled on a plate with rice, salad, and hummus? Popular theory suggests that the vertical spit arose in Turkey.