Iraqi-born and built on recipes passed through generations, Shawarma House opened on Newport Avenue as the culmination of a family dream that began when the owner arrived in the United States in 2009. The vertical-spit lamb and chicken rotate throughout the day, producing a slow-shaved meat texture distinct from the grilled-protein formats at OB Noodle House & Sake Bar across the Newport dining strip. Falafel is ground and fried in-house, and the hummus is blended from dried chickpeas rather than canned — a from-scratch process that extends to the tabbouleh and baba ghanoush. Corporate catering packages scale the full shawarma-and-sides spread to events across San Diego County, broadening OB's event-dining bench beyond the seafood trays at Blue Water Seafood Ocean Beach. The mixed-grill platter — lamb, chicken, kofta, and kabob over saffron rice with a full mezze spread — is the kitchen's most elaborate single order.