The Menu

Overnight-marinated chicken, carved off the spit and dressed the way Glendale likes it.

The purist's order: beef off its own spit, all char and warm spice.

Both spits, one wrap. The answer for people who refuse to choose.

Shawarma over rice with salad, pickles, bread, and toum — the whole table on one plate.

Hot off the spit, rolled tight in lavash, engineered for one hand and zero napkin failures.

Crispy fries buried under fresh-carved shawarma, garlic sauce, and pickles. Fork required.

Fresh-carved shawarma over crisp salad. All the spit, none of the bread.

Chicken, beef, or pork off the open flame — luleh or skewer, plated with rice and the works.

The LA street dog, raised in a shawarma shop. Toum where the mayo should be.

Fried when you order it, green in the middle, vegan without making a speech about it.

Whipped fresh daily, finished with olive oil, dangerous next to warm pita.

A loaded Greek and a crisp summer salad — the bright side of the counter.

The toum. People order extra tubs and we understand completely.

Crispy fries and the supporting cast. Dip them in toum once and you're changed.

Six deal sizes from feeds-3 to feeds-20 — meats, sides, bread, toum. The table is handled.

Tan with your wrap, Armenian coffee after, baklava because you made it this far.