Cava’s limited-time Chicken Shawarma is available in bowls and pitas. | Photo courtesy of Cava.
In the Eastern Mediterranean region known as the Levant, chicken, lamb or beef is typically stacked and slow roasted on a vertical spit, then shaved thin and wrapped in warm pita bread or piled into bowls.
Cava set out to recreate that authentic experience with its new limited-time Chicken Shawarma, launched Monday and featuring the fast casual’s newest protein, boneless chicken breasts. The menu’s chicken-based bowls and wraps traditionally use chicken thighs.
“Shawarma is a staple of the Levant, which includes Turkey, Greece and other countries in that part of the world,” said CEO and co-founder Brett Schulman. “Our brand encompasses all of the Mediterranean and we wanted to put our unique twist on this dish and bring in a different cut of chicken.”
A modern take on a Mediterranean classic
As a first generation Greek-American, Cava co-founder Ted Xenohristos was dismayed by the shawarma typically offered in the U.S., said Schulman. Vendors would shave meat from ultra-processed cones and it was nothing like the shawarma he would get when he visited family in Greece.
Cava chose to go the authentic route and hand stack the whole, marinated chicken breasts on a spit, said Schulman. The chicken is seasoned with a bold, proprietary spice blend that is a combination of other spices used by the Washington, D.C.-based fast casual, he added.
Chicken breasts are stacked and spit roasted then thinly shaved. | Photo courtesy of Cava.
Cava partners with a central production facility to marinate, stack and roast the chicken. It’s then thinly shaved and delivered to the restaurants ready to add to bowls and pita wraps. “It’s simple for the team to execute, and during the stagegate process it scored high for ease of production,” said Schulman. Employee scores are as important as consumer scores, he added.
That said, consumer response was also very favorable during market tests in Dallas and Florida earlier this year. Like diners in general, Cava customers are seeking more protein, and chicken shawarma delivers protein-rich white meat chicken with a new flavor profile.
Guests can build custom bowls with the new protein, but on the curated side, there’s a Garlicky Chicken Shawarma Bowl where the shaved chicken is served over saffron basmati rice with red pepper hummus, Crazy Feta, corn, a tomato and cucumber mix, pickled onions, broccoli, arugula, skhug and garlic dressing. Skhug is a vibrant herb-based green sauce from the Levant.
The companion limited-time item is a Chicken Shawarma Pita with hummus, tomato and onion, shredded romaine, DPP (Double Pickle Power—a combo of salt-brined pickles and pickled onions), garlic dressing and lemon herb tahini. Guests can also request harissa.
Cava’s other chicken and rice bowls sell for around $13, while a steak bowl runs closer to $17. The Garlicky Chicken Shawarma Bowl is priced in between the two, at about $15, depending on location. The pita sandwich is also slightly premium priced for a chicken item, as the chicken shawarma requires a bit more prep.
“The Cava menu oscillates between seven and eight proteins, and the chicken shawarma is the eighth,” said Schulman. “We created it to be a modern take on a Mediterranean classic. Each bowl offers a four-ounce portion of chicken because generosity is part of Mediterranean hospitality, too.”
The Cava truck parked in New York City Monday, handing out Chicken Shawarma Pita samples. | Photo by Pat Cobe
To promote the launch, Cava is hosting a multi-city food truck tour, handing out mini versions of the Chicken Shawarma Pita. The tour started in New York City Monday, with a stop in Washington, D.C. on Friday, Atlanta on Sept. 17 and Dallas on Sept. 22.
What’s next?
Schulman said that “cult favorite” white sweet potatoes return in January. And Cava is testing glazed salmon as a protein option in Atlanta and Tampa. “It’s our first seafood, but fish is core to the Mediterranean diet,” he said.
The fast casual is also leveraging its uber-popular pita chips as a flavor innovation platform. Up next: Cinnamon-sugar chips with a side of honey for dipping. It opens up the menu to a sweet snack and even dessert, Schulman said.
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Pat plans and executes menu, food and drink stories for Restaurant Business and hosts the weekly Menu Talk podcast. She provides in-depth coverage of chefs, trends and menu innovation.
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