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Weeknight Chicken Shawarma Two Ways

Growing up around New York and New Jersey, incredible Mediterranean food was never far away. Shawarma, gyros, kebabs, and falafel were part of the food culture I loved. Traditional shawarma relies on long marinades and a vertical spit, but live cooking doesn't always allow for twelve hours of prep. This stovetop version captures those familiar flavors by building them in layers—a quick marinade, a hard sear, and a flavorful simmer in onions, peppers, and broth. Sandra enjoyed hers as a hearty shawarma bowl, while I wrapped mine in warm pita with tzatziki and fresh vegetables. Same chicken, two completely different experiences, and a taste of my New York days.