In college, my priorities were: being hopelessly aimless, Depeche Mode, and Ali Baba. I’d walk around campus with my first generation iPod and listen to Enjoy the Silence on repeat daydreaming that it was written for me. After class I would scurry down to Ali Baba, a small Mediterranean place on the edge of campus and order a chicken shawarma gyro. Chicken shawarma is often crisped and browned on its warmly spiced edges, all while juxtaposing and pairing perfectly with the sides it is served with. When a recipe for chicken shawarma was delivered to my inbox, I immediately needed to eat it. I turned on some Depeche Mode and threw some ingredients in a bag to marinate. Once it was done roasting, I shredded off a steaming piece and was briefly transported to the dearly departed memory of my 22 year old, ear-phoned, and aimless self.
Notes: Shawarma is generally served with tomatoes, cucumbers, pita, tahini sauce, and rice or in a delicious gyro. We decided to make a fussy but worthwhile flatbread that mimicked pita. But this chicken is so versatile and easy that you could eat it on a shoe and be satisfied.