Honey-Glazed Chicken Shawarma Plate

Method

1. Gather and prep everything first: olive oil, lemon, garlic and set within reach of the stove.
2. Set a wide pan over medium heat and sweat the celery in a little butter until translucent.
3. Turn the heat up, add the chicken shawarma, and cook until deeply browned and aromatic.
4. Fold in the black pepper and season generously; give everything a minute to come together.
5. Taste and adjust, then finish with cracked black pepper right before serving.
6. Plate it up while hot and pass extra at the table.