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Arrange sliced shawarma chicken on top. Drizzle with creamy garlic-yogurt sauce. Garnish with toasted pine nuts, fresh mint, cilantro, and chili flakes. Serve with lemon wedges on the side.

But then he switches to what he calls the “newer generation’s” tool: a humming, electric carver that can create Shawarma servings more efficiently for hungry lunchtime customers.