Just wish I knew how to pronounce what we made – shawarma (spicy chicken)! This is modified from a Cooking Light recipe this month, and it feels very authentic, something you would have at a great Middle Eastern restaurant. Considering how easy it is and how quickly it comes together, it has a distinctive complexity of flavors. Spices, and some of my favorites – chiles, cumin, coriander – certainly define Moroccan dishes. The veggie salad we had on the side really compliments the chicken and completes the meal.