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I tried this some years back. I’d say it’s just better to flatten the meat and cook it on the grill. Baking it like this is tough it’s not the most stable of things. And it’s only the outside edges getting the nice color.
Hello madam sir, I'm in Malaysia now For my work shawarma maker. One doubt for me when I little time of space my shawarma machine off, or continues heating chicken was so dry plz. Help me 🙏any solution even no dry in this prblm
