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This quick supper goes over really well, and is so easy to prepare!
1 and 1/2–2 pounds (680–910 grams) pre-seasoned dark chicken shawarma
4–6 pitas, halved or quartered
techinah
spicy olives
Israeli salad (finely chopped tomatoes, cucumber, yellow pepper, fresh parsley, and red onion, plus freshly squeezed lemon juice, Gefen Olive Oil, vinegar, salt, and pepper)
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Stuff pitas with shawarma. Pan-fry pitas on both sides in a skillet over medium-high heat until golden brown (no oil needed). Transfer pitas to the oven and bake for 15–20 minutes, or until heated through.
Top with techinah, spicy olives, and Israeli salad, or as desired.
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