BEHIND THE DISH: CHICKEN SHAWARMA SKEWER
As one of the top Middle Eastern restaurant Central Station dining experiences for shared plates, our Middle Eastern and Mediterranean menu draws from Levantine markets, with the aromas, the energy and the generosity creating the kind of table people search for when they want something memorable in Sydney.
For anyone dining with us for the first time, this is where we would start. The Chicken Shawarma Skewer says a lot about Shaffa as a one-hatted restaurant in Surry Hills: nostalgic yet refined, made to share, and one of the reasons guests call us the best Middle Eastern restaurant Surry Hills.
History
Chicken shawarma carries a history of movement, adaptation, and spice. Its cooking method began in the Ottoman Empire, where meat was layered onto a vertical rotisserie, before travelling across the Levant and becoming something distinctly its own.
Once more commonly made with lamb, mutton, or beef, shawarma later embraced chicken as a lighter, versatile alternative. With marinades built on cardamom, cumin, turmeric, cinnamon, garlic, and citrus, the dish became bright, aromatic, and full of warmth. It is the kind of flavour story that feels right at home at an authentic Middle Eastern restaurant Central Station guests can find just a short walk away from the city’s rush.
At Shaffa, that history is not treated as something fixed. It is carried forward through technique, memory and hospitality, the same spirit that has helped place Shaffa among hatted restaurants in Sydney for diners who want food with both soul and craft.
All in the Spices
The flavour of our Chicken Shawarma Skewer starts long before it reaches the grill. By the time it reaches the table, every skewer carries layers of spice, warmth and time, the kind of flavour that has helped Shaffa become part of the conversation around the best Middle Eastern restaurant Surry Hills.
First comes Ras El Shaffa, our house-made spice blend inspired by Moroccan Ras El Hanout, with coriander seed, cumin seed, cardamom, fenugreek, allspice, dried rosemary and salt.
We toast the spices whole to wake them up, then chill and blend them before combining them with curry powder, sweet paprika and a touch of sugar. Chicken thighs are marinated with the spice mix, brown onion and garlic, sous vide at 65 degrees for 4.5 hours, then rested overnight.
There is nothing rushed about The Process, and you can taste that in the final dish from a top Middle Eastern restaurant Sydney.
Made for Sharing
Our Chicken Shawarma Skewer arrives deconstructed, with every element laid out for you to build as you like: house-pickled cabbage, tahini, amba, fresh salad, and whole chicken shawarma skewer, served hot from the grill.
It comes with laffa bread, because this is a dish made for tearing, folding, dipping, passing around, and going back in for more. A little tahini, a little amba, something fresh, something pickled, and a piece of warm shawarma, that is the bite.
It has been on our menu since day one, and for good reason. It is bold, generous, and full of the kind of flavour people hope to find at a best Middle Eastern restaurant Sydney food lovers talk about after the meal is over.
For a slower weekend experience, The Dish sits naturally within the spirit of our Weekend Long Lunch, where the table is made for sharing.
Just a short walk from Central Station, Shaffa is easy to Gather while still feeling quietly tucked away. For guests searching for a top Middle Eastern restaurant Central Station to Throw your next celebration, our Surry Hills dining room offers large group bookings, room and venue exclusive hire.
For functions and events, view our packages on website or email our dedicated team at bookings@shaffa.com.au.
