Slicing Cold Meat
Thin slices of meat pick up great flavor, cook quick, and stay moist. This trick makes it easy to thinly slice meat before cooking.
For this week's Chicken Shawarma, slicing the chicken thin reflects the way the meat is traditionally shaved off the spit — but raw meat doesn't always cooperate when you try to thinly slice it. To make this as easy as possible, briefly freeze the meat for 15–20 minutes, until it's firm but not stiff.