Shawarma 360 isn’t your average takeout joint: the pita here is all made by hand and they make all their own sauces. The restaurant is also entirely halal.

Moe Saleh is formerly of Big Moe’s Burgers and grew up in the catering business. He runs the spot with wife Nandy Palmer.

The casual space is decked out in purple with portraits of famous folks I can only assume enjoy shawarma on the walls.

Booths line one side with all cooking, pita making, custom topping and queuing up on the other.

A beef shawarma plate goes for $12.99, and comes with the typical rice, salad, pickles, and house sauces. The flavour of the meat is zesty and full-bodied, and the house hot sauce has an incredible zing.

A chicken shawarma pita is $6.99 (you can get anything here as a plate or pita). It’s super juicy and as with most shawarma places you can choose your own toppings, though I usually go with everything.

The jerk chicken pita ($6.99) is a little more off the beaten path, bringing in that warmth you expect from jerk spices.

They also do fries and onion rings for $3.99 and sweet potato fries for $4.99, a nice greasy filling side dish to complete your shawarma meal.

Lentil soup ($3.99) is a sleeper hit, recommended to us not only by Moe and Nandy but other customers. It’s simple but extremely comforting, a homestyle, holiday-like puree.

The pita here is all unleavened, cutting out the difficult-to-control proofing process and making it safe to eat for those allergic to yeast.

The dough is made with a combination of all-purpose and whole wheat flour, and is weighed out for consistency.

A special pressing machine flattens out the balls of dough. The flat circle then goes through a conveyor oven. Usually yeast would puff up the pita, but here it’s moisture, an air pocket expanding the bread which cooks inside and out.

Pita is made fresh twice a day, and goes for just a buck on its own.

They have a few loyalty programs to reward regulars, and who knows, maybe one day you’ll walk in to find Big Moe’s burgers on the menu.