Shawarma Style Chicken Breast

This is one of the most popular street foods in the Middle East, but in recent years, it's been winning over the hearts (and taste buds) of people throughout the world. Not only is is packed with a unique blend of warm, fragrant, and earthy flavors, it's also most commonly served in a wrap, which makes it really easy to eat on the go. But don't let its compact and convenient design fool you. A good shawarma wrap is chock-full of meat, so it's still filling enough to keep you going through your work day, or to help you refuel after saving a major city. Traditionally, meat is marinated for a long period of time, then slow roasted in big chunks on a giant spit, with pieces carved off as needed. For this recipe, we're working under the assumption that you don't own a gigantic rotating skewer or need to feed bunches of people along a busy thoroughfare. More importantly, we wanted to create a version of chicken shawarma that you can cook a little quicker at home while still getting the same tender and flavorful result. To do that, we'll start off with marinating and searing to get that classic shawarma taste and color, then using MEATER for the rest of the cook to make sure we're reaching the perfect doneness for a juicy chicken breast. As we mentioned, you'll often see shawarma served in a wrap, typically with vegetables and a bold sauce like creamy tahini or garlicky toum. If you don't want a wrap or you're all out of flatbread, you can also serve the meat, veggies, and sauce with rice. You only need one hand to carry around a shawarma wrap, meaning you'll still have one free for a beverage. We recommend something sparkly and refreshing, and a lager is our favorite in this case.