Shawarma Express puts a new twist on the quick lunch

Shawarma Express, the newest ethnic restaurant in downtown Highland Park, opened July 1, and in only two months has become a popular destination for Highland Park residents. People come straight from work or the gym and eat comfort food that is healthy, says co-owner Kresnik “Niki” Salijaj.

The new restaurant, located at 418 Raritan Avenue, offers Israeli and Middle Eastern food fresh off the grill in a casual environment.

"Highland Park needs a place like this,” Salijaj said. “A lot of people come and are so happy we’re open. People are tired of pizza all the time.”

Salijaj was born in Kosovo and grew up in Germany, and his family has been in the restaurant business for many years. His business partner, Chef Aharon Simendoiv, is Israeli, and Salijaj is amply familiar with Mediterranean food, having previously managed a Middle Eastern restaurant. So they chose to fill their menu with a specifically Israeli flavor: spices of cumin, cinnamon, garlic, sesame seeds, mango, curry, turmeric, and nutmeg blend with the Middle Eastern music in the background for a casual international feeling.

Their flagship dish, and the most popular, is shawarma: a fresh grilled sandwich meat made of beef, chicken, turkey, lamb, ground chicken with spices, or ground beef with spices. The shawarma is grilled on a rotating vertical spit, then thinly sliced down for sandwiches.

Many people think of shawarma as being only lamb, but his most popular are the turkey thighs, Salijaj explained.

Patrons enjoy shawarma in a 12-inch baguette or in a pita, with fresh slices of tomato, pickles, onions, cucumbers, and a wide choice of sauces, including curry, tahini (sesame sauce), and now recently added tzaziki (Greek yogurt sauce).

The entrée comes with two side dishes, such as rice, Spanish rice, mashed potatoes, fried onions, potato chip fries, or French fries.

Also popular is the kebab, made of small cubes of meat placed on a skewer and grilled with vegetables including pepper, zucchini, and tomato. Like their shawarma, kebab can be made with beef, lamb, chicken, ground beef, or ground chicken.

Shawarma Express is offering a lunch special for the Highland Park High School juniors and seniors who are permitted to leave school grounds for lunch. For $5, they can buy a sandwich with either a can of soda or water. After talking with several teachers who came in recently, Salijaj decided he wants to offer this to the students.

While much of the menu is served Israeli style, the meat is not kosher. It is prepared halal (approved for practicing Muslims), and is very low fat.

 

Currently, Shawarma Express offers more meat dishes than vegetarian ones, but there are still quite a few options for vegetarians: falafel, hummus, babaganush salad, tabuli salad, and potato salad.

 

Falafel, made with chick peas and chopped fresh vegetables put into a pita bread, is especially popular with vegetarians and Israeli patrons, who often tell Salijaj they feel as though they are back home when in his place.

Hummus is a puree of chick peas and lemon juice and flavored with tahini, olive oil, and garlic. Babaganush salad is a puree of grilled eggplant flavored with parsley, lemon juice, and garlic.

Also on the menu are schnitzels -- breaded chicken breast in a variety of styles including Spanish, Greek, French, Polish, Italian, Chinese, and “Everything.”

Red wine goes well with these entrees, which are all made on the premises, mostly on the charcoal grill. For those over 21, Shawarma Express is BYOB, meaning patrons can bring their own bottle of wine or beer to have with their meals. Unlike many other restaurants, this one does not charge a fee for opening a bottle.

When things get busy, Salijaj helps out in the kitchen. He plans to add more vegetarian dishes, including stuffed eggplant and more salads, in the near future.

Shawarma Express is open 11 AM-10 PM Mondays through Saturdays and is closed on Sundays. They deliver within a five-mile radius, and can be reached at (732) 640-1461 or (732) 640-1462.

Above all, Salijaj thrives on customer service. He invites people to try the food and provide their honest feedback. “I want people to come in, try it out, and let me know how it is. If something is wrong, I want people to tell me so I can make it better.”