Health officials in Australia recorded two recent limited outbreaks of salmonellosis in patrons of shawarma and kabob stores. The first case involved 12 diagnoses of Salmonella Agona. Five patients required treatment and one was hospitalized. The second case involved Salmonella Virchow responsible for two diagnosed cases. Generally it is accepted that the actual number of cases of salmonellosis from a given source exceeds the diagnosed cases by a factor of ten.
Investigations disclosed failures in hygiene and irregular and incomplete decontamination of equipment. Samples yielded Salmonella from the shaving blades of the shawarma cooker, pans and samples of raw chicken. 
Recommendations were provided to dismantle and decontaminate equipment on a daily basis and to pre-cook meat including lamb and poultry in a double boiler at 176 F in comparison to the inadequate 140 F and in some cases 130 F at peak serving times.
The bottom line: “make the shawarma warmer!”