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How exactly is the Chicken in the meat seasoned?
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Today, I finally ate a traditionally made Chicken Shawarma. It was at a takeaway at Edgware Road. As a shawarma fan, this is seriously a recommended dish.
But how did they traditionally cook their chicken? How can it be made like this in a pan when we don't have a round and round rotisserie machine?
Edit: Title error, I meant "Shawarma" not meat lol
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