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Or: a chickpea favorite, the roast chicken I want to make this Sunday and how I plan to use the leftovers of said chicken.

For this version, you don’t need a spit: cook the chicken on a couple of large skewers ... Lay the skewers on a foil-lined roasting tray, drizzle with olive oil and roast for about 1 hour ...

Chicken shawarma is usually cooked on a spit, but this is roasted in the oven. Here, I’ve served it modestly, on a pile of shredded iceberg, with some warmed pitta, lemon wedges and a tahini sauce.

Line a large baking sheet with parchment paper and spread fennel and chicken, skin-side up, across it. Do not overcrowd. Roast until fat starts rendering and thighs partially cook, 15 minutes.

Jan 16, 2025 Jan 16, 2025 0 The chicken kebab plate at Dinar Restaurant ... Of course, the sauce pairs well with the tender and charry bits of spit-roasted shawarma, but it also melds beautifully ...