Ever wondered why everyone talks about the best shawarma in London? Taste it once, and you’ll understand. I still remember my first authentic bite – the warm wrap in my hands, juicy meat threatening to escape with every mouthful, and that first taste that had me hooked. The tender, succulent meat, the crisp pickles, and that creamy garlic sauce – it was an instant addiction!
That’s the charm of the best shawarma in London — it’s more than just food; it’s an experience that creates lasting connections.. Here at The Best Broasted in Willesden, we’ve watched countless first-timers fall in love and become lifelong shawarma fans. That’s the magic of this Middle Eastern favourite.
What's Actually in That Wrap?
Shawarma is basically a flavor party wrapped in bread. Picture this: meat (chicken, beef, or lamb) stacked on a vertical spit, slowly turning and roasting until it’s perfectly juicy. The cook shaves off thin slices, wraps them in flatbread, and adds garlic sauce, tahini, pickles, and veggies.
The name “shawarma” comes from the Turkish word for “turning” – which makes sense when you see that hypnotic spinning meat tower. This cooking style goes back centuries to Ottoman Turkey, but today it’s London’s go-to street food.
Find Your Shawarma Soulmate
Everyone has a shawarma type. Here’s how to find yours:
Chicken shawarma: The gateway shawarma. Juicy, yogurt-marinated chicken with garlic sauce and pickles. Perfect if you want something lighter but still packed with flavor.
Beef shawarma:This is shawarma with the bass turned up. Rich, deeply spiced meat that pairs perfectly with creamy tahini or hummus. For when you’re seriously hungry.
Lamb shawarma:The connoisseur’s choice. Juicy, sometimes fatty, always intense. The herbs and tangy sauces cut through perfectly.
Veggie/Vegan shawarma: London’s plant-based scene has seriously upped its game. Grilled mushrooms, seitan, or falafel with plenty of hummus make these surprisingly satisfying.
Mixed shawarma: Can’t choose? Don’t. The combo of chicken and beef gives you the best of both worlds. Usually comes with a kick of spice.
London's Shawarma Scene:Where to Go
The Best Broasted – Willesden/Ealing
We do things differently here. Our Lebanese-style shawarma comes two ways – either stuffed into seared flatbread or laid on flatbread with our special red toum (garlic sauce with a twist). The secret? We don’t rush. Our meat marinates in a family recipe that’s been tweaked over generations.
Shawarma Bar – Exmouth Market
They do a killer cauliflower shawarma with zhug (spicy herb sauce) that might convert even dedicated meat-eaters.
MAZAL – Camden Town
Fresh off winning Best Kosher Shawarma at the 2025 British Kebab Awards, their authentic kosher approach is worth checking out.
Hiba – Fitzrovia & Holborn
Their Lebanese and Palestinian shawarma lets you choose between toum or tahini depending on your meat.
Abu Afif – Edgware Road
The new kid on the block that’s already got people talking. Some say it’s the best in London.
Shawarma Goes Global
Shawarma’s traveled the world and picked up some interesting twists:
Mexican Al Pastor: Thank Lebanese immigrants to Mexico for this pork and pineapple masterpiece.
Shawarma Pizza: Exactly what it sounds like and surprisingly good.
London Street-Style: Our city’s unique take often includes fries, cheese, and spicy sauce inside the wrap. Maximum satisfaction.
How We Do It at The Best Broasted
Our approach is simple: respect tradition but make it our own. We layer our meat carefully for even cooking and make our sauces in-house. Nothing overpowers – everything complements.
Try our chicken shawarma with signature garlic sauce and pickles, or go for the mixed plate with broasted fries when you’re really hungry.
Eat Like You Know What You're Doing
- Always get the garlic sauce.
- Don’t remove the pickles – they’re there for a reason.
- Eat it hot – shawarma waits for no one.
- Ask for the crispy bits from the outside of the meat stack.
- Use both hands and lean forward slightly. Embrace the mess.