This chicken shawarma dish isn’t as time consuming as the real MacCoy. A traditional shawarma, originating in southern Turkey, is cooked with stacked, spice-marinated lamb on an upright spit. The shawarma turns and cooks on the spit for hours, basting in its own juices. When ready to eat, the meat is shaved off the stack with a large, sharp knife. The word shawarma refers to rotation or turning. Typically, shawarma is eaten as a fast food, rolled into a pita bread together with vegetables and a garlicky dressing. Continue Reading →
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