Serving 150kg of Meat Daily: Inside Tashkent’s #1 Shawarma Spot – What NZ Can Learn

What does it take to become the number one shawarma shop in a city of millions? In Tashkent, Uzbekistan, a single doner center churns through 100–150 kilograms of meat every day — feeding lines of customers from sunrise to midnight with sizzling beef, lamb, and chicken carved straight from the spit.

For New Zealand food entrepreneurs and restaurateurs, this is more than a viral street food clip — it’s a masterclass in high-volume operations, cultural flavour, and relentless hustle. While kebab shops dot Auckland and Christchurch, few in Aotearoa are matching this scale, speed, or customer obsession.

From custom-built rotisseries to finely tuned prep teams, this video reveals how teamwork, tradition, and daily repetition can lead to cult-like customer loyalty — all without a fancy storefront or celebrity chef.

Could a doner empire like this thrive in Hamilton or Wellington? What lessons can NZ’s multicultural food scene take from Central Asia’s most popular street kitchens?

Whether you're a food truck owner, a hospitality student, or just obsessed with street food, this inside look at Tashkent’s top shawarma operation offers a fiery dose of inspiration — and a roadmap to build something unforgettable in New Zealand.

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#nzstreetfood #shawarmainspiration #aucklandeats #donermasterclass #kiwifoodscene #hospitalitynz #wellingtonkebabs #tashkenttonz #culturalcuisine #meatloversnz

Daniel Chyi 戚钊

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