This stovetop chicken shawarma isn't slow roasted on a spit like traditional shawarma, but it has all the flavor and texture. Promise. The trick is in the cooking temperatures and a killer marinade that gives this amazing flavor. This shawarma is quick to make and is great in wraps, pita pockets and salads. Make a batch and keep it in your fridge and you'll have multiple lunch or dinner options ready in minutes!
Me and fattoush salad go way back. How do I go way back with a salad, you ask? Well, it was love at first bite. I grew up in Michigan, a melting pot of cultures. Michigan is known to have the best Lebanese food outside of Lebanon itself (I may be biased, but you have to try it for yourself and I'm sure you'll agree), and it was a cuisine we grew up eating because most Lebanese restaurants served Halal meat. I first tried fattoush at the age of four, and since then I've been hooked.