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Editorial Review

Reviewed in the Oct/Nov '07 issue of Ciao!

As popular in the Middle East as hotdogs are in North America, shawarma is a common thread that connects the streets of Istanbul, Beriut and Tel Aviv. Strips of marinated meat are pierced on a spit and then slowly roasted in front of a flame. The meat is shaved off and tucked into a pita or folded up in a lafa bread along with vegetables and dressing. Winnipeggers craving this quick take-out can find it at Shawarma Time in the city’s West End. The cozy 30-seat dining room pops with vibrant red and green chairs and crimson walls. Middle Eastern artifacts decorate the space, while photos of Lebanon and the country’s flag hang proudly. The focal point is three skewers weighted with chicken, beef and a beef/lamb combo. Lamb is traditionally the most common shawarma meat, but since it’s more of a delicacy in Canada a lot of vendors pair it with beef to keep the cost affordable. The three meats are equally crispy and savoury when served in the pita, complemented with an out-of-this-world housemade garlic and sesame hot sauce.

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