Uncle Shawarma Brings Flavor and Arabic Family Traditions to Berwyn’s Dining Scene
Uncle Shawarma, a new family-run Arabic restaurant in Berwyn, Ill., shares with Cicero Independiente what shawarma means to them—family, culture, and the joy of bringing their tradition to the Berwyn community.
On September 4, 2024, Mohammad (left) and Majdi (right) proudly present cuts from their steak shawarma, offered at Uncle Shawarma, the first shawarma restaurant in Berwyn, Illinois. Mario Tenorio/Cicero Independiente
By Galilea Mendez. Additional reporting by Sabrina Beydoun
Many Arab American families have roots in areas in Illinois, such as Bridgeview, Oaklawn and other surrounding suburbs. The diaspora is so significant in these neighborhoods that the area is nicknamed “Little Palestine.” According to Census data, the current Arab population in Cook County is more than 12,000 people.
Shawarma spots, Middle Eastern bakeries and other halal restaurants are on every corner, but not in Berwyn or Cicero.
Amro Alfrehat and Majed Alasasleh, two family friends who first came to the US from Jordan 12 years ago and the family of Uncle Shawarma, which is also its staff, broke tile floors, scrubbed on their hands and knees, and painted until their vision came to life: a Shawarma restaurant, the very first in Berwyn and Cicero, which opened last December of 2023.
Although Amro and Majed knew that residents in the local area might not know what Shawarma is, they were confident that the familiarity would draw them in. After all, marinated meats, sliced, and rolled in sacred cultural breads is something shared by the latin and arab community alike.
Mohammad, a team member at Uncle Shawarma, energetically prepares customer orders, embodying the pride and focus that define the restaurant’s kitchen. Mario Tenorio/Cicero Independiente
Take for example, the famous “al pastor”. This concept of arranging meat vertically and slow cooking it on a spit is actually a legacy that has its roots in the migrating Arab community of the Lebanese people who found home in Mexico during the early 1900’s and brought with them this culinary tradition of shawarma. Naturally, the traditions of shawarma evolved to represent flavors and the palettes of the Mexican people, while preserving the inherent wisdom and juiciness of the shawarma cooking method.
In Mexico today, you can find at least two types of tacos served from a rotating spit, or "trompo," both originating from the Lebanese communities in Puebla. Tacos árabes, considered the official taco of Puebla, trace their roots to the local Lebanese community, as does al pastor—the evolved, pork-based version of the shawarma sandwich. In major Levantine cities, such as Beirut or Amman, shawarma shops are open late, much like the quintessential taquería. These establishments offer affordable, nourishing meals and a place to socialize at nearly any hour.
This shared appreciation for delicious meats, cherished breads (or tortillas), and gathering over affordable bites unites Mexican and Levantine cultures. For Cicero residents, Uncle Shawarma might just be the next culinary gem to discover.
Cicero Independiente spoke to Majed and Amro to learn more about Uncle Shawarma and their story, family, culture, and the joy of bringing their tradition of food to the community and their story. As told to by Galilea Mendez. Additional reporting by Sabrina Beydoun.
Majed: We are all Middle Eastern from Jordan and Palestine.We came to the United States about 12 years ago. Amro, the team members, have been in America for about 12 to 13 years.
Jordan and Palestine have always been one land throughout history, and even now with modern borders. We are considered one and we are proud to consider ourselves one. I was born and raised in a very rural area of Jordan. We used to live on the slope of a mountain. We are used to harvesting what we eat. That's how we grew up. That's how our parents grew up. That's how our grandparents grew up. We are farmers.
The people that live [in Cicero and Berwyn] make it feel like home. The two cultures are very similar, the middle eastern and the Latino culture. We’ve always been neighbors throughout our years living here in the U.S. Not only that, one of our favorite cuisines is Mexican cuisine. The food is amazing. The way the food is prepared and presented is very similar. [We are] glad that Chicago isn’t as segregated as it used to be. Cultures are mixing together and that way we’re exposed to other cultures, cuisines, people and experiences in general.
Amro Alfrehat, owner of Uncle Shawarma, slices steak shawarma with care. For Alfrehat, cooking and opening the restaurant honor the legacy of his uncle, who taught him the art of cooking shawarma. Mario Tenorio/Cicero Independiente
Our number one priority is satisfying our customers. Usually, when someone walks in, we explain the items in front of them and connect them to how they are similar to what the customers are used to eating, such as al pastor. Yes, the preparation is very similar, but again, we want the customer to feel and taste the quality and how well the food is made and prepared.
The story behind [Uncle Shawarma] is about Amro’s uncle, he was the one who taught him everything. From how to mix the shawarma and work in a kitchen down to the basics, like how to hold a knife and cut onions and cucumbers. This is Amro’s way of saying thank you to his uncle, paying him an homage and naming his restaurant after him. “Uncle Shawarma” is a real person.
[For people who don’t know what Shawarma is], shawarma is chicken that has been marinated in spices for over 24 hours. Over 25 ingredients go into play before the shawarma is actually brought out to the customer. It’s prepared and put on a metal skewer and cooked vertically on fire until it is well done. It’s then shaved off the huge skewer and served.
Uncle Shawarma emphasizes authentic flavors by sourcing spices and ingredients from Jordan, Palestine, and other Arabic communities in the US, bringing the warmth of home to Berwyn. Mario Tenorio/Cicero Independiente
Our spices are imported from Jordan, Palestine, Syria and Lebanon. The best of the best! Whenever we try to bring the spices from the U.S., they don’t give it that same taste we’re used to. It doesn’t give you the authenticity of the recipe. That’s why we try to bring all of our spices to make sure that the taste that we are producing to our customers is as good as we remember it. That’s how it was made by our mothers and caregivers back home. We’re a small, family-owned business, so we try to support similar businesses so we can all grow together. When we import, we try to import economically.
We don’t use pork in our kitchens, and you wouldn’t find it in the Middle East. We try to use halal products. For those wondering what “halal” means, the food underwent checkpoints that it was the healthiest form for the consumer. The meat has to be harvested in a certain way. The animal has to be slaughtered in the most humane way possible where it can’t even know it’s about to die and shouldn’t even feel pain. The animal can’t be hungry or thirsty before being slaughtered. The knife must be extra sharp. After all, what you are harvesting is a gift from God and must be treated that way. That’s what separates “halal” from anything else.
One of the biggest challenges was getting [Uncle Shawarma] to open. It took us over six months of hard work to open our doors and welcome our customers. Six months of hard work is not easy on anyone. Especially if you don’t have any other source of income. We worked day and night, physically laboring on our hands, breaking floor tiles, painting and cleaning everything. We tried to help as much as possible to save as much money as possible until we could open. In the first month, we had unique challenges as we had to figure out how much food to prepare, how many customers to expect and how not to chew more than we could eat. Advertising was also a huge issue. We had to learn about running promotions, using social media and figuring out how to bring customers in.
We came to Berwyn because not many businesses here offer [shawarma]. We are the first. The closest one is in Lyons. So, if Berwyn is going to have a shawarma spot, it only makes sense for it to be the best of the best. We wanted to show the community here how similar our food is. However, with its unique characteristics, like different spices and different ways of preparation, it is still worth trying and being exposed to.
Majed & Amro: We are all family people. Amro is a father of two, and I [Majed] am a father of one. This is a family business. We want our kids to stand right next to us when we’re back preparing food and serving customers. We want to keep them close and transfer those same values to them, teaching them how to be hospitable and run a business. We want our families and our businesses to grow for the next generation.
Majed: [In the future] ,we would love to expand. “Uncle Bowl,” “Uncle Kebab,” “Uncle Juices,” “Uncle Salads.” You really never know, but we want to expand. I am confident in our food, in the quality and the love that we put into our food and preparation is going to tell people how hard we work. They’re going to be waiting to see more products from our end.
When a customer walks in, they are immediately greeted with food. One of the tales of Arab culture, in general, tells the story of a host who would not ask their guest why their visit was for three and a half days. They would be taken care of as guests for three and a half days with food and shelter before even asking for the reason behind their visit. That custom stayed throughout generations until it became the modern version of Arab hospitality. We do it from the heart. I multiply happiness when I divide it: when I share it with someone else, it’s actually multiplied. It’s a win-win.
From left to right: Amro, Mohammad, Majed, and Majdi, family members and staff at Uncle Shawarma, welcome the Berwyn community with high energy and flavorful dishes, connecting Arabic and Latine cultures. “Ahlan wa Sahlan”—you are most welcomed. Mario Tenorio/Cicero Independiente
When asked what they wanted readers to know most, Majed and Amro, responded with the utmost hospitality “Ahlan wa Sahlan”, or for non-Arabic speakers a term of generous welcoming for guest said across homes and businesses alike in the arab world, which translates to "you are most welcomed".
"أنت مرحّب بكم كامل الترحيب”
Galilea Mendez is a freelance journalist and content creator. She graduated with a B.S. in Psychology at the University of Illinois at Urbana-Champaign. She has worked with NBC, LATINA, Gen Z for Change, Pulso, and more.
Sabrina Beydoun is a freelance writer, chef and the digital communications director on staff at Cicero Independiente. Her work exists in commitment to an anti-imperialist future.
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