My sweetie and I like to make low-carb stews, pot roasts, braises, chili, curries, soups—and desserts—especially since cool weather in the Pacific Northwest favors those kinds of foods for most of the year.
So to simplify our lives, we just bought a six-quart Instant Pot. After breakfast, we’ll prep a pot full of something tasty, set the pressure, and
This isn’t a traditional Middle Eastern Chicken Shawarma, but the flavor profiles are very similar, so that’s what I decided to go with, title-wise. This dish features the rich, dark, strong flavors of cooked spices, which a cooling yoghurt sauce helps balance.