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Take it from Anissa Helou, who spent more than three years researching recipes from the countries of the Middle East: This lamb shawarma sandwich from her cookbook Feast: Food of the Islamic World is easy and good. Really damn good. Shawarma is normally roasted on a big spit, but this adaptation is made in a skillet. If you can’t find lamb shoulder at your local butcher, use boneless, skinless chicken thighs.
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