Oven-Cooked Chicken Shawarma
A proper chicken shawarma — the spiced meat cooked on a spit, then stuffed with pickles, sauces, tomato and other salads into a flat bread wrap — is truly right up top on the God Tier of sandwiches. This, my improper version, is another proposition, but headily delicious in its own right. I marinate the chicken with lemon, garlic, oil and all the right spices but, for an easy meal at home, I cook it in the oven. I do serve it with pitta or other flatbreads, along with a divine sauce made simply by mixing together yogurt, tahini and more garlic, adding a sprinkle of pomegranate seeds if I have some. As you can see, I serve the chicken on a mound of shredded iceberg, and you could easily put a bowl of sliced tomatoes out on the table too and, if it took your fancy, another of pink-pickled onions (you can see the method for this in step 1 of the fish finger bhorta). Of course, you
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