The Middle East is historically significant for countless reasons, too many to list here, but it has always been the crossroads of many civilizations. This is displayed in their use of spices to flavor meat. The spice trade always took roads that traveled through this region and has been incorporated in the cuisine for many, many years. Today's entree, Chicken Shawarma, is a perfect example.
For lunch today, boneless skinless chicken thighs were marinated over the weekend in a mixture of cumin, turmeric, paprika and some cinnamon. We will roast it, slice it and then crisp it up in a saute pan prior to bringing it to the line. This is just one version of this dish. In shops and street carts across Israel (and in NYC as well!), the meat is usually piled on a spit and roasted over an open flame, sliced to order and piled on a piece of warm pita. Perhaps the next kitchen we build we will install a couple of vertical spits to do this the traditional way!
We will be serving the chicken over pita bread with a side of Roasted Cauliflower (Featured as September's Recipe of the Month). we will have Israeli Salad and a yogurt sauce (think White Sauce like from the halal cart) available to dress up your sandwich!!