Homemade Chicken Shawarma and Markouk Bread

Chicken shawarma is one of those foods that's become iconic across the world. It's typically the halal option in almost every country. I've been to many - thankfully- myself and seen first hand that you can get chicken shawarma practically every where. Even in the busy streets of Tokyo, Japan or the scenic canals of Venice, Italy. It is incredible the scope this dish has. Not surprising though, because it's so delicious and easy to grab and go.

So I thought to myself, why don't I make this? It's usually a dish we buy outside and rarely ever make at home. The process seems intimidating, but it's actually really easy to make and the taste pay off is huge. I let my chicken marinate for 3 days before preparing, but you can have it marinate in as little as an hour. I also make mine as a standing shawarma. I don't think it tastes quite as good sauteed in a pan or as it's intended to taste.



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