While flipping through the Sunday Times Magazine we spotted this healthy, flavorful and EASY dish by NY Times Sr. Editor Sam Sifton.

Shawarma, typically a street food made on a vertical rotisserie becomes easily duplicated with this oven roasted version.  Add toasted pita with tahini or hummus as a condiment and load on olives, tomatoes, cucumbers and parsley.  A serving of rice pilaf is also a nice addition to this meal.