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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.
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