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.
Recipe originally found in The NY Times by Sam Sifton
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