Chicken shawarma is usually cooked on a spit, but I saw a recipe by the excellent Sam Sifton (a home cook, therefore eminently trustworthy) in the New York Times (where he is the food editor) for roasting it in the oven, and felt it was therefore safe to give it a go. Though I should say that, while my recipe is inspired by him, it is not his recipe. Here, I’ve served it modestly, on a pile of shredded iceberg, with some warmed (proper) pitta, lemon wedges and a tahini sauce, as made below. (Recipe courtesy Simply Nigella)