Abdul BBQ
I’ve always wondered what, exactly, is the difference between a shawarma, a donair and a gyro. It turns out, not much. All three terms refer to “turning” or “rotating” spits of meats. Trencher Man summed it up nicely in a forum on chow.com. There are, however, variations in sauces used. Gyros, typically have tzatziki. Donairs may come with a creamy, garlic sauce. Shawarmas may be laced with tahini. Recently, I checked out Abdul BBQ for his version of Lamb Shawarma.
Abdul, the affable owner is also its only employee, as far as I can tell. After many visits over the years, I’ve yet to see anyone else helping out. It’s quite a busy shop with a steady stream of regular clientele.
This is a man who takes great pride in his work. It’s probably more to do with him being the owner…not a hired hand on minimum wage that has no real stake in the business. You can see the result not only in his food but the general cleaniness of the establishment.
The Friday Lunch 
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