Franchising
Photo: Shawarma Press
June 10, 2025
Shawarma Press is expanding its brick-and-mortar franchise locations and digital kitchen concepts across the U.S. as Mediterranean cuisine continues its rise from a niche trend to a fast casual staple, according to CEO Sawsan Abublan.
“We have been strategic with franchise growth and purposefully chosen locations with diverse demographics that will appreciate our authentic and fusion flavors,” Abublan said in a company press release. “Our menu offers plenty of traditional Mediterranean items such as shawarma wraps, made-from-scratch falafels and hummus, and fresh soups, salads and pastries, but we are making our mark within the industry by introducing new, exciting fusion dishes to the menu.”
Since launching its franchise in Irving, Texas, in 2017, Shawarma Press has grown throughout the state with locations in Arlington, Denton, Frisco, Georgetown, Plano and San Antonio. The brand’s flagship restaurant operates in the vibrant downtown Dallas Arts District.
Expanding beyond Texas, the first of several planned Georgia restaurants opened last year in Johns Creek, a metropolitan Atlanta community, followed by a recently launched digital kitchen in midtown. Shawarma Press anticipates its first grand opening in Lawrence, Kansas, by early fall, with a location near the University of Kansas expected to draw both residents and college students.
One key innovation is the Tex-Mex Press Shawarma, developed after Abublan identified a need for strong local preferences as the brand expanded in Texas. The item blends familiar smoky Texas flavor profiles with authentic Mediterranean tradition, differing from original shawarma in seasoning and build.
“While traditional shawarma relies heavily on Mediterranean spice blends like cumin, turmeric and coriander, the Tex-Mex version incorporates smoky, slightly spicy Tex-Mex flavors, onion and cheese,” Abublan said. “Our house-made Tex-Mex sauce brings the creamy, mildly spicy flare — something not found in classic shawarma preparations.”
Another culinary twist is The Tandoori Press Shawarma, an original innovation by Shawarma Press founders. Inspired by the bold flavors of South Asian cuisine, particularly the rich, smoky spices of traditional tandoori cooking, this wrap offers a new flavor experience created exclusively for Shawarma Press customers.
“The Tandoori Press Shawarma is a clear example of culinary fusion because it takes the authentic technique of slow-roasting hand-stacked shawarma — a hallmark of Mediterranean and Middle Eastern cuisine — and tops it with the signature homemade sauce that is infused with tandoori spices and flavors traditionally found in South Asian cooking,” Abublan said. “The final product respects the authenticity of both cuisines but creates something entirely new and unique, representing Shawarma Press’s commitment to innovation while honoring traditional roots. You won’t find it in either classic shawarma shops or traditional Indian restaurants, as it’s a Shawarma Press exclusive.”
Beyond fusion offerings, Shawarma Press recognized a growing demand for gluten-free, low-carb and customizable options. The Shawarma Rice Bowl was developed to meet these dietary preferences without sacrificing flavor or portion size, providing a balanced meal with lean protein, rice, fresh salad and signature sauces.
“While rice-based dishes are common in Mediterranean cuisine, adding shawarma meat to a rice bowl is distinctive to our brand,” Abublan said. “The way we layer the shawarma meat over rice, pair it with fresh salad and top it with house-made sauces offers a unique and refreshing flavor experience. While some Mediterranean restaurants may offer rice plates or platters, the bowl format with our specific build and presentation is not something we’ve commonly seen elsewhere — especially not in the fast-casual space.”
These non-traditional fusion offerings exemplify Shawarma Press’s continuous innovation within the framework of authentic Mediterranean cuisine. By introducing new formats, flavor pairings and dietary-friendly options, the brand addresses evolving customer needs while staying true to its culinary roots.
“As we continue to grow and expand our franchising program, we are committed to blending tradition with accessibility, ensuring there’s something on the menu for everyone – and without compromising quality or authenticity,” Abublan said. “With more consumers clamoring for fresh, healthy, Mediterranean food, we are well positioned to offer more franchise opportunities nationwide.”
Shawarma Press plans to open as many as 50 locations throughout the country in the next five years.
