ニューヨーク・タイムズのインスタグラム(nytimes) - 4月10日 06時45分

Chicken shawarma is usually cooked on a rotisserie. The technique is alluded to in the name of the dish itself. “Shawarma” derives from a Turkish word meaning “turning.” “Doner” is Turkish as well: “turn around.” “Gyro,” Greek: “circle.” But the dish that was photographed here by @krausfoto6 for @nytfood is different. This is an oven-roasted version of the classic street-side flavor bomb. Serve it with pita and tahini, chopped cucumbers and tomatoes, some olives, chopped parsley, some feta, fried eggplant, hummus swirled with harissa, rice or rice pilaf. Visit the link in our profile to get the #NYTCooking recipe for #chickenshawarma.

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