About us - Shawarma Guys

San Diego’s Finest

The Art of

Authentic

Shawarma

Born in the kitchens of tradition. Elevated with premium Wagyu. Served to your family from ours.

Shawarm Guys is Yelp #1 for 2020 and #25 for 2025 in the country. -Yelp

We have also featured in Diners, Drives-In and Dives. Check us out

OUR STORY

Where Tradition Meets Wagyu

Shawarma Guys was born from a simple but bold idea: take one of the Middle East’s most beloved street foods and elevate it to an art form. We didn’t just open a restaurant — we started a conversation between ancient culinary heritage and modern San Diego flavor culture.

Our founders grew up savoring slow-roasted spiced meats wrapped in warm pita, layered with house-made garlic sauce and pickled vegetables. When they discovered the extraordinary marbling of Japanese Wagyu beef, the idea crystallized: Wagyu Shawarma — possibly the most luxurious wrap you’ll ever taste.

“We cook the way our grandmothers taught us — with time, with spice, with love — but we source ingredients with the obsession of chefs who know better is possible.”

– Bryan Zeto

– our signature –

Not Just Shawarma.
Wagyu Shawarma.

We source only premium Australian Wagyu beef — prized for its extraordinary intramuscular fat marbling — and season it with a proprietary spice Middle Eastern blend before it slow-roasts on our vertical rotisserie for hours. Every bite is a masterclass in contrast: deeply spiced, impossibly tender, achingly rich.

About Australian Wagyu

Australian Wagyu is a breed of beef that has been developed for the Australian market. They are genetically linked to the Japanese Wagyu breed, but are raised in Australia, where they are fed a diet of grain and hay.

Australian Wagyu is putting its own spin on the world’s love affair with Wagyu beef. Among its unsurpassed properties, the culinary luxury has fat distributed evenly throughout the muscle. The low melting point creates flavorful and tender beef that melts on your tongue.

Australian Wagyu delivers an extremely rich flavour due to its softer fat composition, higher proportion of healthier unsaturated fats, finer meat texture and higher ribeye yield. Not only is the marbling intense, but so is the eating experience.

Australian Wagyu has become one of the best in Wagyu and it’s all because of their attention to detail, and many farmers praise the great rainfall, springs and grass provided by Australia. In order to get high-quality meat and the great marbling, it takes an approximate of 2.5 years before the cattle is ready.

Australian Wagyu beef so expensive because cattle are placed on a special high-energy diet for approximately 600-700 days which in turn requires far more resources and of course time, in contrast, regular cattle tend to only be fed for around 120 days. Though this extensive process is not for nothing, it allows the Wagyu to fully mature and marble.