On one of his recent visits, my dear UNC chum Kelly brought along a printout of a New York Times Cooking recipe, and I put it to use last Monday evening: oven-roasted chicken shawarma. It was delicious and worthy of bringing back again, for sure. Some cumin-coriander roasted cauliflower plus a simple salad with homemade Thousand Island dressing rounded out the plate that evening.
"Oven-Roasted Chicken Shawarma," by Sam Sifton of New York Times Cooking. [Updated 23 January 2024]
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