Sumaq Iraqi Charcoal Grill redefines shawarma with bold flavors and bustling energy

Sumaq Iraqi Charcoal Grill serves shawarmas packed with bold flavours. The dishes feature griddle-seared meats, tanoor bread, and a mix of sauces. Writers Chris Nuttall-Smith and Angelyn Francis highlight the restaurant’s busy atmosphere and detailed preparation. The restaurant has several locations, including one at 1961 Lawrence Ave. E. near Wayne Ave. Its kitchen team includes a dozen cooks, bakers, and counter staff. On a busy Saturday, the rotisseries handle up to 560 kilograms of spiced veal and chicken.

Shawarmas at Sumaq take 20 to 30 minutes to prepare. The baker works quickly, spinning out flatbreads from the tanoor oven. Counter staff dress each shawarma with toum, pickles, onions, and a choice of pomegranate molasses or HP Sauce.

The result is a dish with deep, carnivorous spices and a sharp, tangy sauce. The best time to experience this is during peak hours when the kitchen is at its most active. Sumaq’s shawarmas combine slow-cooked meats, fresh bread, and vibrant toppings. The restaurant’s high-energy environment adds to the dining experience. Visitors can find it at multiple locations, with the Lawrence Ave. E. branch being one of the most popular.