Broast Sara Shawarma and Seafood Menu Guide Madinah

What Broast Sara Serves Beyond the Broast Line

Most customers arrive at Broast Sara with the Original Broast and Legendary Garlic Thoum Sauce in mind, but spend an evening at the Al Daheetha branch on Sakmah Ibn Abi Salamah Street and the tables around you tell a different story, shrimp boxes, shawarma wraps in Saj bread, and plates with grated chicken and fries. These are not incidental items, they form a full secondary menu that draws regulars who come specifically for them.

The same fresh sourcing and HACCP food safety standards that define the Original Broast apply to this secondary menu as well, and this guide covers what each item is, how it is prepared, and what it costs.

Sarookh Shawarma: What Makes It Different From Standard Madinah Shawarma

Sarookh Shawarma is priced at 9 SAR, and the name means rocket, reflecting the intensity of the spice profile rather than the format. Standard fast food shawarma in Madinah involves chicken pre marinated in bulk, loaded onto a vertical spit, and sliced over several hours, with quality varying based on how long the spit has run and how fresh the chicken was at loading.

The chicken for the shawarma line comes from the same daily fresh local sourcing chain as the broast, locally sourced Saudi chicken that has never been frozen. Fresh chicken on a vertical spit retains its natural moisture through rotation, so the outer layer develops a caramelised, slightly crisp exterior while the interior layers stay moist and pull apart in defined fibres, a contrast that distinguishes rotisserie cooked fresh chicken from pre sliced or pre cooked alternatives. The Sarookh Shawarma is wrapped in thin, toasted Saj bread, and the tight wrap presses the fillings together while picking up slight char from the heat.

• Sarookh Shawarma: 9 SAR, the signature format wrapped in toasted Saj bread
• Samoli Shawarma: 5 SAR, a smaller portable format in a soft Samoli roll, practical for eating between prayers
• Arabic Plate: 25 SAR, shawarma cut into bite sized portions with fries, pickles, and Legendary Garlic Thoum Sauce
• Grated Plate: 25 SAR, finely shredded chicken with more uniform marinade distribution than the Arabic Plate's larger cut pieces

The Samoli Shawarma at 5 SAR is one of the lowest price points on the menu and one of the most frequently added items to group orders where customers want variety without significantly increasing the total cost.

Golden Shrimp: Preparation, Price, and What to Expect

The Golden Shrimp meal is priced at 25 SAR for 15 pieces. Seafood fails in fast food contexts in a specific way, shrimp overcooked by even 30 seconds loses its natural sweetness and contracts into a dense, rubbery texture, so the solution is precise cooking time and a coating that provides structure without trapping moisture inside.

Broast Sara's Golden Shrimp are seasoned with a crispy spice blend and fried to the point where the exterior coating provides a firm, audible crunch while the shrimp inside has not contracted to toughness. The accompanying tangy cocktail sauce uses acidity to contrast the savoury coating, the same logic that underlies pairing Legendary Garlic Thoum Sauce with the broast, where a sharp condiment cuts through the fried exterior rather than adding more fat.

At 25 SAR for 15 pieces, the shrimp meal is competitively priced in the Madinah fast food seafood market, and compared to the Original Broast 4 piece meal at 19 SAR, it represents a modestly higher spend for a full seafood centred meal that works well within a group order for tables with different protein preferences.

Fish Fillet: The 7 Piece Meal and How It Is Built

The 7 piece fish fillet meal is priced at 20 SAR. It is less prominent than the shawarma or shrimp but draws a consistent customer base of diners who want fried protein from a kitchen operating at broast standards without choosing chicken.

The technical challenge with fish fillet frying differs from chicken, since fish has less structural connective tissue and the fillet can break apart under thermal shock if the coating is not applied evenly or the oil temperature is not controlled precisely. A correctly fried fillet holds its shape under the crust, steams internally, and flakes cleanly when broken open, with the steam carrying the seasoning of the breading through the fish rather than remaining trapped at the crust layer.

At 20 SAR for 7 pieces, the fish fillet sits between the Samoli Shawarma at 5 SAR and the 25 SAR plate items in price, and is comparable in cost to the 5 piece boneless chicken fillet at 19 SAR for customers comparing proteins side by side.

How HACCP Standards Apply to Shawarma and Seafood, Not Just Broast

The HACCP framework at Broast Sara governs the full preparation chain, shawarma, seafood, and chicken broast, not only the signature item. This matters because a common pattern in fast food operations is to maintain rigorous sourcing for the flagship item while applying looser controls to secondary categories, and seafood is particularly vulnerable since shrimp and fish have shorter shelf lives than chicken and degrade faster if cold storage lapses.

• Receiving temperature check: incoming shrimp and fish are verified against a documented safe threshold on arrival, and batches above that threshold are rejected rather than held for later use
• Cold storage monitoring: seafood is held at a defined low temperature with logged records, managed separately from the chicken storage chain to prevent cross contamination
• Cooking temperature: internal temperature of finished shrimp and fish is controlled to the documented safe level for each protein type, with different thresholds for shellfish versus fin fish
• Cross contamination prevention: raw seafood and raw chicken are handled on separate surfaces with separate utensils, with documented sanitisation schedules for both

For the shawarma line, the relevant control points include the spit rotation temperature, the internal temperature of the chicken at the point of slicing, and the cold storage conditions for chicken held before loading onto the spit. These standards are documented in full on the Food Safety Policy page, which covers the preparation chain for all menu categories, useful for pilgrims in Madinah who want to verify standards before ordering.

How to Order the Full Broast Sara Menu in Madinah

The complete menu, broast, shawarma, fish fillet, and Golden Shrimp, is available at all 8 Broast Sara branches through three channels. Through HungerStation, open the app, search Broast Sara, and select the nearest branch, where the full menu across all categories is listed with current pricing and live delivery estimates, and group orders combining multiple categories are handled in a single transaction. Note that the Hil Bahr and Abiar Al Mashi branches do not offer HungerStation delivery and accept orders by phone or WhatsApp only.

For large group orders that combine broast portions, shawarma plates, and seafood, the kind of mixed order that works well for family gatherings, WhatsApp ordering directly with the branch is more practical than navigating multiple categories through the app, with the Al Daheetha branch reachable at 0596624929.

All 8 branches prepare shawarma and seafood fresh to order, and at the Al Daheetha branch during peak hours after Isha prayer, the wait for a Sarookh Shawarma or shrimp order is typically 5 to 10 minutes from counter to collection. The Abiar Al Mashi branch is the only location open 24 hours a day, 7 days a week, and serves the full menu including shawarma and seafood at all hours. The Broast Sara Locations page lists all 8 branches with addresses, phone numbers, and verified Google Maps listings, and the Broast Sara Menu page has current pricing and full item listings.

For pilgrims looking for a branch closest to Masjid al-Nabawi, the Hil Bahr branch on Imam Ahmad ibn Hanbal Street in Al Jumuah is the most conveniently located, reachable at 0533002270, and accepts orders by phone or WhatsApp.