Made my own version of chicken shawarma Friday night. Since I don't have one of those vertical doner broilers, I sort of create my own using a grill and skewers, rotating the chicken thighs every few minutes. I usually pound out the chicken and marinate it for two days in yogurt, garlic, lemon, tumeric, cumin, and other stuff. The flatbreads are pretty easy; it's just flour, butter, and milk, but I've also used coconut oil and yogurt, topped with herbs like oregano and parsley. For the other ingredients, this time I had a yogurt sriaracha sauce, za'atar baby tomatoes, grilled onions and peppers, chopped cilantro and parsley, and a hefty bit of feta with a squeeze of lemon. The combination of flavors was amazing, so I'll be doing these again exactly the same way.