The city is known for having some of the best kebabs, a recognition that can in part be attributed to Hajar Salih.
Born in Syria, the 38-year-old came to Glasgow in 2009 after spending eight years working in a famous restaurant in Lebanon.
At the time, Hajar says he couldn't find anyone making the same food as he had been cooking in Lebanon.
After two years in the city, Hajar found a shop front in a railway arch on King Street.
He said: “It was a huge mess, leaking water. I think it had been a barbershop before but had been closed for three or four years before I found it.”
With the help of family and friends, Hajar put enough money together to open his first kebab shop, Shawarma King.
Hajar said: “I was working myself in the kitchen with two guys working with me.
"I taught them what to do. We were making a very small, simple menu with everything fresh every day.”
He added: “It was very difficult for me. Because I didn’t go to college it was very, very hard to start a business and deal with paperwork, answer the phone.”
His wife, Maria Chiesa, now takes care of all the business administration and his sister-in-law Anna Chiesa is in charge of social media and marketing.
He sold Shawarma King in 2019 to focus on a new branch in Edinburgh (Hajar's Shawarma King) before returning to Glasgow in 2020 to open the first Hajar’s Shawarma on Sauchiehall Street.
Hajar describes his journey with the business as an uphill battle - but he has found success, opening two more locations in the city centre.
His third location, opening soon on Gallowgate, will be taking over a chicken shop unit he has had his eyes on since the beginning.
He said: “In 2010 I was looking for a shop somewhere, the chicken shop was just setting up a new business.
"I thought, that shop is the best for doing shawarma. And now I’m getting it after 14 years.”
The secret to his success? “You have to make everything fresh,” he says.
All sauces are made in-house with fresh homemade bread brought in daily to each location from the John Street shop.
He said: “If you go to a restaurant and see a massive menu there is no chance you can make it all fresh. We have a simple menu. You have to love food to make nice food.”
Hajar’s family say he has a sixth sense when it comes to cooking. Maria adds: “When he makes it, there’s nothing better.”
Hajar’s Shawarma has made it to the semi-finals of the 12th annual British Kebab Awards where his new business will go head-to-head with his original shop, Shawarma King.
Hajar said: “I taught them what to do and I gave them my recipes. Most of the recipes I did myself but I’m happy, we have a good relationship.”
To find out more about Hajar's Shawarma, click here.
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