Original recipe: https://www.recipezazz.com/recipe/oven-roasted-chicken-shawarma-nytimes-25412
We eat this over rice or in a variety of different wraps (today we had whole wheat lavash bread for something else we were doing, and that gave it a nice earthy hearty flavor). Sometimes we bother to make the lemon-garlic-yogurt, sometimes we just use plain yogurt and it's fine.
The thing to know about using this as left-overs is that you want to re-sear the meat/onion by putting 1-2 tsp oil in an iron skillet on high and letting it really char a bit before serving.
Here's what it looks like coming out of the pan:
Here's a day later when I'm just putting it on to re-sear:
Hopefully you can see additional blackened parts:
Today's version was on the whole wheat lavash bread with some yogurt, tomato and cucumber. Delicious!
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