Irving, TX  (RestaurantNews.com)  As Mediterranean cuisine has flourished from a niche food trend to a nationwide staple in the fast casual industry, is steadily expanding with brick and mortar franchise locations and digital kitchen concepts.  Since opening the nation’s first authentic Shawarma franchise in Irving, Texas in 2017, Shawarma Press franchises have since expanded throughout Texas in Arlington, Denton, Frisco, Georgetown, Plano, and San Antonio. The brand’s flagship restaurant thrives in the downtown Dallas Arts District while the first of several planned Georgia restaurants opened last year in the metropolitan Atlanta community of Johns Creek, followed by a recently opened digital kitchen in Midtown. By early fall, Shawarma Press will hold its first grand opening in Lawerence, Kansas with a location near the University of Kansas that CEO Sawsan Abublan says is expected to attract residents and college students alike.

“We have been strategic with franchise growth and purposefully chosen locations with diverse demographics that will appreciate our authentic and fusion flavors,” said Abublan. “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.”

One example of innovation is the Tex-Mex Press™ Shawarma, which was created after Abublan recognized the need for strong local preferences as the brand expanded throughout Texas. To connect with local communities and cater to regional tastes, the Tex-Mex Press Shawarma blends familiar smoky Texas flavor profiles with the authentic Mediterranean tradition of shawarma. Abublan said the popular menu item differs from original shawarma in both 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 Our house-made Tex-Mex sauce brings the creamy, mildly spicy flare – something not found in classic shawarma preparations,” she said.

Another twist on traditional Mediterranean fare is The Tandoori Press™ Shawarma, created by Shawarma Press founders as an original menu innovation. It s not a traditional shawarma offering, instead, the secret sauce of this wrap was inspired by the bold, vibrantflavors of South Asian cuisine, particularly the rich, smoky spices found in traditional tandoori cooking. This wrap represents a new flavor experience developed specifically for Shawarma Press customers, blending global culinary influences with Mediterranean shawarma traditions.

“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,” explained Abublan. “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.”

In addition to introducing new fusion dishes, Shawarma Press identified a growing demand for gluten-free, low-carb, and customizable options among their customer base.  According to Abublan, many guests were requesting a lighter alternative to the flat bread without sacrificing flavor or portion size. The Shawarma Rice Bowl was developed to meet specific dietary preferences while maintaining the authenticity of traditional ingredients. Abublan noted the entrée provides a balanced meal – lean protein, rice, fresh salad, and signature sauces – that is satisfying and flexible for various lifestyles.

“While rice-based dishes are common in Mediterranean cuisine, adding Shawarma meat to a rice bowl is distinctive to our brand,” she 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.”

Non-traditional fusion offerings are a few examples of how Shawarma Press is always striving to innovate within the framework of authentic Mediterranean cuisine. By  introducing new formats, flavor pairings, and dietary-friendly options, the brand is addressing evolving customer needs while remaining 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.”

Since opening the first restaurant at its headquarters in Irving, Texas, in 2017, award-winning Shawarma Press is the nation’s first authentic shawarma franchise. The company stands true to its core values of Social Responsibility, Integrity, Trustworthiness, and Excellence and has donated more than 20,000 meals to homeless shelters and non-profit organizations.

Shawarma Press plans to open as many as 50 locations throughout the country in the next five years. For information about franchising, visit .

Contact:
Shawarma Press Media Team
877-776-0250