Owner Ehsan Suhail makes his shawarma— rotisserie-grilled meat, often a combination of beef and lamb, cooked on a rotating vertical spit—from scratch, and the chicken shawarma in particular is tender, rich and juicy, served with housemade garlic-lemon sauce, tomato, lettuce and pickle slices. A favorite is the lamb koozi, a house specialty with chunks of lamb braised until they’re almost falling off the bone, and served on basmati rice seasoned with raisins, toasted almonds and onions.

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