This isn’t fast food—it’s fire food. From butchering fresh chicken to slow-grilling shawarma over open flame, this dish is rich, juicy, and deeply traditional.

Ground chicken is often disappointingly dry, but here a bit of butter and cream keep the meat moist.Plus: More Chicken Recipes and Tips This is collaborative content from Food & Wine's team of ...

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Three culinary masters, one humble bird – it’s time for the ultimate Chicken Cage Match. In this video, I cook through ...