Dateline: Wed 09 Sept. It might be safe to say that sheet pan chicken shawarma has found a receptive audience here at the Roediger House. As we reached the milestone of the 4,200th meal since the “new” kitchen was completed in 2009, and with the dear delight of Amy on hand, that’s what the mood and moment called for. Marinated in spices and garlic, supplemented by red onion wedges, and baked to juicy perfection, these thigh fillets were graciously supplemented with herbed roasted whole green beans and cumin-coriander-spiced cauliflower florets. We operated with gusto.
"Oven-Roasted Chicken Shawarma," by Sam Sifton of New York Times Cooking. [Updated 23 January 2024]
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